Penne with spinach and peanut sauce

Ingredients for 2 servings
• 1 onion
• 1 clove of garlic
• 20 g fresh ginger
• 200 g Penne
• Salt
• 1 tablespoon oil
• 250 g of thawed spinach TK
• 200 ml unsweetened coconut milk
• 100ml vegetable stock
• 2 tablespoons chunky peanut butter
• 1 tsp Sambal oelek
• 2 tbsps. Lime juice
• 2 tablespoons peanut kernels

Time: 30 min

Preparation

1. 1 onion, 1 clove of garlic and 20 g fresh ginger finely dice. 200g penne and cook in plenty of boiling salted water according to package directions.

2. Heat 1 tablespoon oil, onion, garlic and ginger for 2 minutes. Braise it. Express, share and briefly sauté 250 g thawed frozen spinach.


3. 200 ml unsweetened coconut milk and 100 ml vegetable pour and boil. 2 El Stir chunky peanut butter and the sauce over low heat 5 minutes. Cook. Season with salt, 1 / 2-1 teaspoon Sambal oelek and 2 tablespoons lime juice to taste. Drain the pasta and mix with the spinach-peanut sauce. 2 tbsps. Peanuts (roasted and salted) chop and sprinkle over the pasta.

Nutritional information per serving: 842 kcal
• 28 g protein
• 43 g fat
• 82 g carbohydrates