Dinner at sunset – greet the summer with this delicious Lime – Coconut Spaghetti: in this pasta dish, creamy coconut milk meets refreshing lime and the additional tasty ingredients bring the final wow factor. It’s a perfect recipe for when cooking for a large group. Have fun preparing this easy meal and enjoy eating it.

Recipe:

Shopping List for 4 portions of Lime-Coconut Spaghetti

400g Spaghetti (or Tagliatelle)
1 can of coconut milk (400 ml)
2 organic limes
1 zucchini (alternatively 2 handfuls of mushrooms)
1 chili pepper
1 large onion
2 garlic cloves
2 tbs. soy sauce
1 tbs. olive oil
2 pinches salt
1 pinch granulated sugar

Preparation Time: approx. 30 minutes

Directions for the Lime-Coconut Spaghetti:

First peel the onion and garlic cloves and cut into small pieces. Heat the olive oil in a pan and briefly fry the onion and garlic in the oil. While the onion and garlic are frying, wash the zucchini and cut into large pieces. Add the zucchini pieces to the pan, until they are also lightly seared.

Now add the coconut milk to everything frying in the pan and let simmer on medium heat until the coconut milk has reduced to half the amount. While that’s simmering you can cook the pasta in salted (about 2 pinches) boiling water until al dente. The spaghetti should be ready in about 5 minutes. When it’s ready, pour into a strainer to drain off the water.

When the coconut milk is reduced to half, flavor quickly with the soy sauce and the zest of the lime as well as the juice of the lime. Wash the chili pepper, cut into fine pieces and also add to your sauce. Add salt and pepper to taste – this tasty pasta dish is ready!