I was recently contacted by Alpro to take part in their challenge of creating a recipe that combined their brand new coconut cuisine milk and single soya cream alternative. Now I actually don't drink milk. I'm not lactose or dairy intolerant, I just absolutely hate the stuff. Because of this, I've been using Alpro's soya products for years in my daily coffees and in my morning cereals, so I was looking forward to trying out two of their other products in a recipe.
My first obvious thought that came to mind when I was presented with their coconut cuisine challenge was to make some sort of curry. Maybe green thai or a creamy chicken korma? No. How about an exotic coconut pasta sauce. Sold! Now, I decided to use gluten free spaghetti, because pasta wreaks all sorts of havoc on my stomach. I know I'm gluten intolerant, but I haven't come to terms with accepting it yet. I just love bread and cake too much, okay? You can substitute the gluten free pasta for regular, but GF spaghetti is actually delicious. Trust me.
- 400g of gluten-free spaghetti
- 250ml of Alpro Coconut Cuisine
- 250ml of Alpro Single Soya
- 3 handfuls of spinach
- 4 cloves of minced garlic
- 125g of goat's cheese
- A handful of fresh parmesan
- 1 teaspoon of lemon juice
- 1 teaspoon of ground ginger
- 1 teaspoon of cayenne pepper
- Ground black pepper to season
- Fry the minced garlic with a splash of oil until golden brown.
- Pour in the Alpro Coconut Cuisine, the Alpro Single Soya, lemon juice, ground ginger and pepper then continue to cook on a medium to low temperature for five minutes.
- Transfer the sauce to a blender and add the raw spinach (keep some spinach aside to fry). Blend until smooth. The spinach should leave the sauce looking bright green!
- Cook the gluten free pasta for around 8 - 10 minutes.
- Drain the pasta before putting back into the pan and adding the sauce. Cook together for a further 3 - 5 minutes.
- Whilst the pasta is cooking, fry the remainder of the spinach to serve.
- Crumble goat's cheese and a little parmesan on top.
Recipe adapted from Simple Vegan Blog.