Linguine in Green Coconut Cream with Chickpeas

Name: Linguine in Green Coconut Cream with Chickpeas
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion linguine (uncooked); 2 garlic cloves; 1 cup baby spinach; 1 handful sweet basil; 1/2 can chickpeas (drained and rinsed, plus more to serve); 1 cup coconut milk (light); 1 pinch nutmeg (ground); 2 tbsp parmesan cheese (finely grated, plus more to serve); 1 tbsp cornstarch; 1 tsp onion powder; 1/2 tsp salt (or to taste); juice of 1/2 lime; black pepper (cracked, to taste); red pepper flakes (to serve)

k. @khairify

Singapore

Linguine in Green Coconut Cream with Chickpeas

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Ingredients

1 serving

1 portionlinguine (uncooked)
2garlic cloves
1 cupbaby spinach
1 handfulsweet basil
1/2 canchickpeas (drained and rinsed, plus more to serve)
1 cupcoconut milk (light)
1 pinchnutmeg (ground)
2 tbspparmesan cheese (finely grated, plus more to serve)
1 tbspcornstarch
1 tsponion powder
1/2 tspsalt (or to taste)
juice of 1/2 lime
black pepper (cracked, to taste)
red pepper flakes (to serve)

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Steps

1

Cook pasta as per packaging instructions.
2

While waiting for pasta to cook, blend all ingredients, except chickpeas and red pepper flakes, in a blender until completely smooth. Set aside.
3

Once pasta is cooked, drain and set aside. Then, transfer sauce mixture from the blender to a pan or skillet, and bring to a boil, stirring regularly.
4

Leave to simmer for about 1 to 2 minutes while continuing to stir frequently. Then, add pasta and chickpeas and coat well with sauce mixture.
5

Remove from heat and transfer to a serving bowl or plate. Serve immediately with more parmesan, chickpeas and/or red pepper flakes, if desired.