Ingredients:

• 250g Meliza’s Plantain Casarecce Pasta
• 200ml coconut milk
• 2 cups fresh spinach
• 1 garlic clove
• 1/4 tsp nutmeg
• Salt (optional, to taste)
• 1 tbsp olive oil

1. Boil pasta and drain.
2. Heat oil, sauté garlic, add spinach until wilted.
3. Pour in coconut milk and nutmeg, cook 3–4 mins.
4. Add pasta, stir to combine. Serve hot.

250g Meliza’s Plantain Casarecce Pasta
2 large tomatoes, blended
1 tbsp tomato paste
1 tsp suya spice mix
1/2 red onion, chopped
1 tbsp oil
Salt (optional, to taste)

1. Boil pasta until al dente, then drain.
2. In a pan, heat oil and sauté onions.
3. Add tomato paste, suya spice, and blended tomatoes. Simmer for 10 minutes.
4. Combine pasta with sauce. Mix well.
5. Serve with optional chili flakes or grilled suya meat.

• 250g Meliza’s Plantain Casarecce Pasta
• 2 large red bell peppers, roasted
• 1 small red onion
• 2 garlic cloves
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt (optional, to taste)
• Black pepper to taste

1. Cook pasta in boiling water until al dente (7–9 minutes). Drain and set aside.
2. Blend roasted peppers, onion, garlic, and paprika until smooth.
3. Heat olive oil in a pan, add the blended mix, and simmer for 8–10 minutes.
4. Add pasta to sauce and mix gently.
5. Serve warm, optionally garnished with chilli flakes and Parmesan cheese.