Recipes / Main dishes / Creamy one-pot pasta with spinach and coconut
Lunch
Dinner
Vegetarian
One-dish meal
Quick
Creamy one-pot pasta with spinach and coconut
Everything goes into the same pot raw: spaghetti, tomato, spinach, stock and coconut milk with ras el hanout. It comes out really creamy.
- Cooking
- 20 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
562 kcal
Protein · 11 %
16 g
Fat · 35 %
22 g
Carbs · 54 %
76 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 3 servings
- 250 g durum wheat spaghetti (thick is best)
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 2 ripe tomatoes, chopped
- 2 generous handfuls of fresh spinach
- 750 ml vegetable stock (or whichever you prefer)
- 200 ml coconut milk
- 1 tsp ras el hanout
- 2 tbsp thick tomato sauce (tomate frito)
- 1 tbsp extra virgin olive oil
- 30 g grated cheese, to taste
- salt and pepper optional
Mum's tip
If it runs out of stock, add a little more until the pasta is cooked and creamy.
Step by step
- In a cast-iron pot (or a large saucepan), put all the ingredients in raw: the pasta, onion, garlic, tomatoes, spinach, tomato sauce, stock and coconut milk.
- Bring the pot to the boil over a medium-high heat.
- When it starts to bubble, add the ras el hanout and stir gently.
- Turn the heat down a little and cook for about 16 minutes, stirring now and then so the pasta doesn't stick.
- Check it's ready: the pasta should be al dente, the vegetables just cooked and the sauce nice and creamy.
- Serve hot with a drizzle of olive oil and grated cheese on top.