musings recipes vegan food

Super tasty vegan ‘ginger coconut green linguine’

December 5, 2015

I absolutely LOVE this vegan pasta dish originally blogged by Produce on Parade… you can view the original post and recipe HERE. I make it at least once a month, and find it to be the most interesting combination of kale, basil, coconut, ginger and pasta… it’s just delightful! You MUST try it out stat!

As a vegan, people are constantly asking me “but what do you eat if you can’t eat dairy”…. I tell them that I can eat dairy if I want, but I choose not to (besides I am lactose intolerant anyway). This is a great example of a recipe which doesn’t really fit into a category I could explain to someone who asks me that question. I am sure you COULD make this with cheese and dairy, but why would you? Seems crazy-pants to me!

I usually use Kale instead of Swiss Chard, and I get this amazing curly pasta from Harris Farm supermarkets which makes it super special. A gourmet pasta really makes this dish special. I also usually fry up some mushrooms cooked with a dash of Tamari sauce (another vegan cheat) and serve them up on top for a bit of added protein.

Try it out and let me know what you think, and don’t forget to go let Produce On Parade know you liked it too!


Ginger Coconut Green Linguine (or fancy pasta)
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 16 oz. linguine (or fancy pasta)
  • ½ Tbsp. olive oil
  • 3 garlic cloves, minced
  • 2½ Tbsp. fresh ginger, minced
  • 1 15 oz. can lite coconut milk
  • 2 tsp. vegan sugar
  • 2 tsp. lemon juice
  • 1 tsp. kosher salt
  • ½ tsp. fresh black pepper
  • red pepper flakes, to taste
  • 1 bunch of fresh kale
  • 2 large handfuls of fresh spinach
  • ¼ cup fresh basil (optional)
  1. Try not to let the coconut milk boil over or it will curdle. Once the water for the pasta is boiling, add in the pasta and cook. The pasta and sauce should get done at about the same time.
  2. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package until al dente. Drain and set aside until ready to use.
  3. In a large, high rimmed saute pan heat the oil over low. Add the garlic and ginger. Saute until fragrant, about 3-5 minutes.
  4. Add in the coconut milk, sugar, lemon juice, salt, pepper and red pepper flakes. Stir well and bring to a slight simmer over medium heat.
  5. Now, add in the swiss chard and spinach. Cover and simmer for about 5 minutes over low, until the greens have wilted.
  6. Transfer to a blender, add the basil, and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, then transfer back to the large saute pan and stir in the cooked pasta to coat. Serve hot.

Picture & recipe are courtesy of Produce On Parade.

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