Prepare to be amazed on so many different levels.

St. Patrick's Day is in ten days! Normally, I don't really do novelty recipes. I wish I did more, but honestly, I just don't think that far in advance...or care. It's mostly the latter. St. Pattie's Day was always fun as a kid. We would make green rice krispie treats and green eggs, among other things. When Todd and I have little chitlins we're going to make a ton of green vegan food for St. Patrick's Day! I find it preferable to use natural methods to make fun, green dishes as opposed to using a dye. I'm not a crazy anti-dye person but, dye in food just kind of freaks me out. I can't explain it.

This green linguine is done in the time it takes you to boil a pot of water and cook the pasta. Seriously you guys. And it happens to be the is the perfect vegan St. Patrick's day entree! Serve with a side of broccoli and oh man, you will be a green super-star. So make this green linguine and you'll be eating your greens too! This pasta is a keeper for sure. Todd loved it, which, let's be real...it's swiss chard and spinach so...I was pretty impressed with myself. When I tasted it though, I understood why, and you will too. It's freaking delicious!

Slightly sweet with a hint of gingery spice, this delectable green linguine bathes in a creamy coconut, swiss chard, spinach, and basil sauce. Besides the utterly amazing flavor, what I love about this pasta is how quick it comes together.

Ginger Coconut Green Linguine

Serves 6

16 oz. linguine, dry
1/2 Tbsp. olive oil
3 garlic cloves, minced
2 1/2 Tbsp. fresh ginger, minced
1 15 oz. can lite coconut milk
2 tsp. vegan sugar
2 tsp. lemon juice
1 tsp. kosher salt
1/2 tsp. fresh black pepper
red pepper flakes, to taste
1 bunch of fresh swiss chard, de-stemmed and chopped
2 large handfuls of fresh spinach
1/4 cup fresh basil (optional)

Notes: Kale can be used instead of swiss chard, if you prefer. Full-fat coconut milk can be used, just use half the can and add half a can of water. Try not to let the coconut milk boil over or it will curdle. Once the water for the pasta is boiling, add in the pasta and cook. The pasta and sauce should get done at about the same time.

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package until al dente. Drain and set aside until ready to use.

In a large, high rimmed saute pan heat the oil over low. Add the garlic and ginger. Saute until fragrant, about 3-5 minutes.

Add in the coconut milk, sugar, lemon juice, salt, pepper and red pepper flakes. Stir well and bring to a slight simmer over medium heat.

Now, add in the swiss chard and spinach. Cover and simmer for about 5 minutes over low, until the greens have wilted.

Transfer to a blender, add the basil, and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, then transfer back to the large saute pan and stir in the cooked pasta to coat.

Serve hot.