Pasta with Spinach in Peanutbutter Sauce - vegan

Sooo goood!

First time I read the recipe I wanted to add some beef mince and some cream to it. The original recipe from a supermarket chain had some very vegan ingredients in. That was some kind of cooking cream. No way, I am not using this. I choose coconut milk instead. Good choice. 

Recipe for 1:

100 g Fettuccine

1 onion, 3 cloves of garlic, 8 cherry tomatoes, 250 g baby spinach, 

200 ml coconut milk, 100 g veg stock

2 tbsp sunflower oil, 3 tbsp peanut butter

1/2 lime, 1 tsp brown sugar, nutmeg, chili

 salt, pepper

2 tbsp roasted peanuts

Cook the pasta. In some oil start onions and garlic. After 3 min add the spinach. Let it wilt down.

Now add stock and coconut milk and all seasoning. Melt the peanut butter in the sauce.  Add the tomato chunks. Squeeze in some lime. Check the seasoning, if you need more peanut butter or chili.

Drain the pasta and transfer it in the pan. Stir well and finish with peanuts.