Creamy coconut milk pasta with roasted greens

Coconut Milk Pasta


Serves 3-4

300g dried spaghetti pasta

1 small onion, diced

3 cloves of garlic, minced

2 sprigs rosemary, de-stalked and chopped

1/4 tsp red chili flakes

pinch of sea salt & black pepper

1 can full fat coconut milk

2-3 kale stalks or 1 cup spinach (chopped if using kale)

1 head of broccoli, cut into small florets

12 asparagus stalks

fresh basil

1 lemon


1. Preheat oven to 200 C | 400 F.

2. Place broccoli and asparagus in a baking dish, pour on olive oil, salt and pepper. Roast for 20 mins.

3. Bring a pot of water to boil and add spaghetti. Cook until al dente. Remove pasta from water and reserve one cup of pasta water. 

3. Meanwhile, pour a glug of olive oil into a large frypan and saute onion and garlic on medium heat for 5 minutes. Add rosemary, chili flakes, salt & pepper and saute for a further 5 minutes until everything has softened. 

4. Add coconut milk to the pan and bring to a simmer.

5. Add chopped kale, simmer for 2 minutes until it has softened and is vibrant green.

6. Add the roasted broccoli & asparagus to the pan. Add in pasta noodles and stir to combine. Pour in a little reserved pasta water if it is too thick. 

7. Serve topped with fresh basil and a good squeeze of fresh lemon.