Penne in spinach & coconut cream, tomato sauce

Here is a dish that takes about 15 minutes to prepare and is truly soul satisfying. I think the coconut cream stole the limelight in this dish and gave the repetitive tomato sauce a whole new life.

Go for it the vegan way and you most definitely fall in love with the world of veganism.

To make the dish you will need…..


Ingredients: –

  • 1 tbsp unsalted butter ( use oil if making it vegan)
  • 1 tsp minced garlic
  • 1 yellow onion, finely chopped
  • ½ cup champignon mushrooms, sliced
  • 2 juicy tomatoes, finely chopped
  • 2 tsp tomato paste (or ketchup – optional)
  • ¼ cup drained pasta water
  • salt, according to taste
  • dried oregano, a good drizzle
  • ¼ cup coconut milk
  • 1 tsp red chilli flakes
  • ½ cup spinach leaves
  • 1 cup cooked penne
  • Parmesan, for garnish (vegan cheese are also available)


Method: –

  1. Bring water to a boil in a small pan. Cook the paste in it until al dente or softer if making for kids. Drain the pasta while saving the water in a bowl.
  2. Heat butter in a medium pan.
  3. Stir-fry the chopped onions and garlic in the sizzling butter for 3 minutes.
  4. Add mushrooms to the pan. Saute.
  5. Add the tomatoes, the tomato paste and pasta water. Mix well. Cook until you see tiny bubbles form.
  6. Add salt, dried oregano and red chilli flakes (if using)
  7. Pour in the coconut milk, stir well and bring to a boil once again.
  8. Quickly add in the spinach leaves, followed by penne and a generous amount of Parmesan. Combine the ingredients.
  9. Drizzle some more Parmesan right before serving.




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