1/2 cup Full-fat coconut milk (canned) or heavy cream
2 tbsp Tomato paste (to deepen the color and sweetness)
2 cups Fresh baby spinach
1 tsp Smoked paprika (adds a woody sweetness to balance the spice)
Salt and cracked black pepper to taste
Instructions
Cook the Pasta: Boil the pasta in salted water. Aim for just under the package directions (about 6 minutes), as it will finish cooking in the sauce. Save 1/2 cup of pasta water.
Build the Base: In a pan over medium heat, whisk together the coconut milk (or cream) and the tomato paste until smooth. Let it come to a very gentle simmer.
Season: Stir in the smoked paprika, salt, and plenty of black pepper. This creates a “pink sauce” that is much more velvety and less acidic.
Wilt the Greens: Toss in the baby spinach and stir until it just starts to wilt into the cream.
Combine: Add the cooked pasta and a splash of that reserved pasta water. Toss for 1–2 minutes until the sauce thickens and coats every noodle perfectly.
