Coconut Kissed Linguine and Meatballs
Why you'll love this dish
This creamy tomato chickpea linguine takes comfort food to the next level, and the addition of turkey meatballs makes it a protein-packed meal. It's cozy, flavorful, and easy to prepare.
Benefits
Did you know coconuts are considered a “tree of life” in many cultures? Beyond providing milk and oil, nearly every part of the coconut tree can be used: its husks for ropes, shells for charcoal, and leaves for weaving. Supporting sustainable coconut brands helps preserve this multifunctional crop while ensuring fair wages for farmers in tropical regions.
Coconut Kissed Linguine and Meatballs
Servings:
4
45 minutes
30 minutes
10 minutes
Prep Time
Cook Time
Total Time
Ingredients
For the Pasta
1 red onion, diced
2 cloves of garlic, minced
8-10 cherry tomatoes, halved
1 tbsp oregano
1 tsp chili flakes
3 tbsp tomato paste
1 tin (400ml) coconut milk (high quality preferred)
200g chickpea linguine
A handful of fresh basil, chopped
Olive oil, salt, & black pepper
For the Turkey Meatballs
1 lb (93%) ground turkey
1 egg
2 tbsp dried oregano
1 tsp dried cumin
1/4 cup feta crumbles
1 clove garlic, minced
1/4 red onion, finely diced
1/4 cup panko breadcrumbs
1 tsp dried dill
Optional Garnish
Shaved Parmesan
Fresh parsley (if you run out of basil!)
Instructions
For the Pasta:
Heat olive oil in a saucepan over medium heat. Sauté diced onion for 5 minutes, until translucent. Add cherry tomatoes, garlic, oregano, and chili flakes; cook 2-3 minutes.
Stir in tomato paste and cook until it begins sticking slightly for a deeper umami flavor.
Pour in coconut milk. Simmer and bubble for 10 minutes.
Meanwhile, cook chickpea linguine in salted boiling water until al dente. Drain and toss the pasta with the sauce.
Stir in chopped fresh basil.
For the Turkey Meatballs:
Combine ground turkey, egg, oregano, cumin, feta, garlic, onion, panko, and dill in a bowl. Mix until just combined.
Form into small meatballs. Heat a pan over medium heat with a little olive oil.
Cook meatballs, rotating occasionally, until browned and fully cooked (~10 minutes).
To Serve:
Top the creamy tomato chickpea linguine with turkey meatballs.
Garnish with shaved Parmesan, fresh parsley, and a drizzle of olive oil.
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