Vegetarian

Coconut and spinach pasta

This is a sweet sauce and goes well with chicken and duck. Itโ€™s a good starting point for fussy eaters. Add some chopped chilli for older children and adults. Donโ€™t forget to remove the seeds and wash your hands before rubbing your eyes!

Coconut and spinach pasta

Print Recipe
Serves: 4 Cooking Time: 10-15 mins

Ingredients

  • 1 teaspoon of butter
  • 2 chunky garlic cloves, crushed
  • 3 big handfuls baby leaf spinach
  • 4 tablespoons extra virgin olive oil
  • 1 ripe avocado
  • half the juice of a lemon.
  • 4 tablespoons of desiccated coconut
  • Pepper and a little salt for over 1โ€™s
  • Fresh pasta (follow instructions of packet)

Instructions

1

Melt the butter in a small saucepan and add the crushed garlic, sizzle for about a minute then stir in the spinach and cook for another minute.

2

Next add the mixture to a food processor with the rest of the ingredients and blitz until smooth.

3

Served with tomatoes and carrot and turmeric bread

Notes

This pesto is best left to sit for a while so that the flavours settle; use the baby leaf spinach as its less bitter than the more mature leaf. For best results make it the day before you need it. Keeps for- up to 1 week in the fridge *Freezable for up to 6 months

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