R E C I P E | Gluten Free Spinach, Coconut & Goat's Cheese Pasta

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.

Cook Time: 15 minutes | Serves: 4 | Gluten Free, Vegetarian

What you will need:

• 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

Let's cook:

• 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.

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