Turmeric & Coconut Spaghetti
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.