Coconut Cream Spinach Pasta

• 360g macaroni, ditaloni or boccole or other short tube pasta
• 250g baby spinach
• 30g basil leaves
• 1 tbsp miso paste
• 2 garlic cloves, crushed
• 200ml coconut cream
• 2 tbsp tahini
• 1 tbsp balsamic vinegar
• 2 tsp dried chilli flakes (optional)

Instructions

1. 1

   Bring a large pan of salted water to the boil and cook the pasta, according to the packet instructions.

2. 2

   Meanwhile, put the remaining ingredients, apart from the dried chilli, into a food processor and blitz until smooth. Season to taste

3. 3

   Drain the pasta, reserving a cup of the cooking water. Return the pasta to the hoot dry pan and stir in the spinach mixture and enough of the reserved pasta water to create a thick, creamy sauce. Taste and adjust the seasoning, if necessary.

4. 4

   Serve with the dried chilli flakes scattered over, if using.