Penne with spinach and peanut sauce
g ginger (fresh)
Ingredients · Servings 2
- 1 white onion
- 1 clove of garlic
- 20 g ginger
- 200g Penne
- Salt
- 1 Kill
- 250 g spinach leaves
- 200 ml coconut milk
- 100 ml vegetable broth
- 2 tbsp peanut butter
- 1 tsp Sambal Oelek
- 2 tablespoons lime juice
- 2 tbsp peanut kernel
Method · 30 min
- Finely dice 1 onion, 1 clove of garlic, and 20g of fresh ginger. Cook 200g of penne in plenty of boiling salted water according to the package instructions.
- Heat 1 tablespoon of oil, sauté onions, garlic and ginger for 2 minutes. Squeeze out 250g of thawed frozen spinach, add it and sauté briefly.
- Pour in 200 ml unsweetened coconut milk and 100 ml vegetable stock and bring to a boil. Stir in 2 tablespoons chunky peanut butter and simmer the sauce over low heat for 5 minutes. Season with salt, 1/2-1 teaspoon sambal oelek, and 2 tablespoons lime juice. Drain the noodles and toss them with the spinach and peanut sauce. Chop 2 tablespoons roasted and salted peanuts and sprinkle them over the noodles.
gg leaf spinach (frozen, thawed)
El El Peanut Butter (chunky)
