An easy and Flavorful Vegetarian Friendly dish.
Cook the pasta according to the package directions but reduce the cook time by 2 minutes - I cooked the pasta for two minutes less than the al dente recommendation. Set aside while you make the sauce. (You can save time if you cook the pasta while the sauce is simmering).
Note: I use 5 quarts water to cook the pasta and one tablespoon salt in the water. The pasta will continue to cook when it's added to the sauce.
In a deep sauté pan or dutch oven pot, heat the olive oil over medium heat.
Add the shallots and hot pepper (if using) and sauté for 3 to 5 minutes. Add the garlic and sauté for up to a minute until fragrant.
Note: Do not break the hot pepper if using one. Leave it whole all the way through the cooking process. Leaving the pepper whole will give a mildly spicy flavor but it will not be hot and spicy.
Add the spices - saffron, paprika, black pepper, coriander and salt. Sauté up to three minutes until fragrant.
Add the coconut milk and vegetable broth - stir. Bring to a boil. Reduce the heat to low, cover the pan and let simmer for 30 minutes.
Add the spinach, cover the pan and let the spinach wilt for 3 to 4 minutes. Remove the cover from the pan and stir the spinach to coat with the sauce. Turn off the heat.
Add the cooked pasta and coat with the sauce. Allow the pasta to sit in the sauce for 5 minutes before serving. Enjoy!
You can substitute chicken broth for the vegetable broth and use a "Protein Plus" Pasta.
This sauce can be made early in the day or a day before use. You can also freeze in a container - and defrost in the refrigerator. Store up to a month in the freezer or store in the refrigerator for up to one week.