Creamy Coconut Pepper Pasta

• 70 g dry small pasta — Small dry enriched pasta
• 100 g whole-milk ricotta — Whole-milk ricotta
• 100 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g light coconut milk — Canned light coconut milk
• 120 g red bell pepper, thinly sliced — Raw red bell pepper
• 80 g baby spinach — Raw baby spinach
• 5 g garlic, grated — Raw garlic
• 14 g lime juice — Fresh lime juice
• 2 g salt-free jerk spice — Salt-free jerk spice blend
• 6 g avocado oil — Avocado oil

Method

1. 1Cook the pastaBoil pasta in abundant water in the wide skillet for the package minimum time until just tender.Look for: This cooking stage is complete and the food is ready for the next action.Safety: Avoid steam burns and treat cooking water as hot.
2. 2Reserve 80 g cooking waterReserve 80 g cooking water, drain through a colander, and keep the skillet for the sauce.10 minLook for: Pasta is tender with a firm center and no dry center.
3. 3Soften pepper and garlicReturn the same wide skillet to medium heat and add oil.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward.
4. 4Cook pepper 5 minutesCook pepper 5 minutes, add garlic and jerk spice, and stir 30 seconds.5 min 30 secLook for: Pepper is flexible with lightly browned edges and garlic smells fragrant.
5. 5Build the coconut sauceAdd coconut milk, ricotta, and 40 g pasta water.Look for: Everything is evenly positioned and ready for the next action.
6. 6Whisk gentlyWhisk gently, add spinach, and simmer 2 minutes.2 minLook for: Sauce is smooth and spinach is fully wilted.Safety: Keep dairy refrigerated until use and declare milk.
7. 7Finish off heatAdd pasta and toss 1 minute until the ingredients are evenly combined.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Remove from heatRemove from heat and rest 5 minutes, then fold in yogurt and lime; loosen with reserved water only if needed.5 min 30 secLook for: Sauce clings in a creamy layer without curdling or pooling.Safety: Refrigerate leftovers within 2 hours.