Turmeric & Coconut Spaghetti 

Serves: 2 


200g Biona Wholegrain Spelt Spaghetti 

2 corn cobs (kernels only) 

200g fresh peas or mangetout 

1 large handful of mixed herbs, such as coriander or flat-leaf parsley 

Curried Coconut Sauce: 

2 small shallots 

1 small clove of garlic 

2 teaspoons ground turmeric 

1 lime, plus extra to serve 

200ml Biona Coconut Milk 

300ml Biona Coconut Water 

100g unsweetened desiccated coconut 

1 teaspoon medium-hot curry powder 



First make the sauce. Peel and roughly chop the shallot, garlic and ginger. Zest and juice the lime. 

Blitz all the sauce ingredients in a food processor until combined, then season to taste - the sauce should be smooth and creamy. 

Place in a bowl with the rest of hte vegetables, slicing the mangetout diagonally (if using_. 

Bring a large pan of water to the boil, add the spaghetti and cook for 7-8 minutes. Drain, pour over the sauce and mix well. 

Pick, finely chop and sprinkly over the herbs. Serve with lime wedges for squeezing over. 


Windmill products used in this recipe