Muscle power, iron and beta-carotene in one pan

Fresh, healthy and quick-to-cook green pea fusilli with baby spinach leaves.

Spinach is a healthy vegetable available on the market all year round. Moreover, it has impressive nutritional values.

In the Middle Ages, spinach (Spinacia oleracea) travelled from the Near and Middle East to Spain. I was soon known and appreciated throughout Europe.

The green leaves can be used in various ways. For example, in salads (baby spinach leaves), soups, smoothies and different vegetable preparations. Often, the healthy, green splash of colour. Like almost all vegetables, spinach is also a medicinal plant. Many studies emphasise its diverse composition of nutrients. Secondary plant substances, minerals and vitamins are anti-inflammatory. In addition, they combat iron deficiency, hypometabolic disorders, cancer and depression.

The mineral content is remarkable. It is also rich in vitamins C, B2 and K. Whether potassium, magnesium or iron – spinach fits almost everywhere.

Ingredients – Green pea fusilli and spinach pan

  • 300 g green pea fusilli
  • One bag of baby spinach leaves
  • One spring onion
  • One courgette
  • Pitted black olives
  • One piece of ginger
  • Four mini chillies
  • One chilli pepper
  • 1.5 packets of coconut cream without additives (250 ml)
  • thyme
  • oregano
  • Rosemary
  • parsley
  • chives
  • Avocado oil (other olive oils can also be used)
  • Soya sauce


  • Sort the spinach leaves if necessary, and soak them briefly in cold water with a dash of apple cider vinegar. Rinse well several times, drain in a colander and dry well on a kitchen towel.
  • Wash, peel and chop the spring onion.
  • Wash, dry and chop the mini chilli peppers.
  • Wash and cut the courgette.
  • Wash and chop the chilli peppers.
  • Wash and finely chop a piece of ginger.
  • Prepare the coconut cream, olives, spices and soya sauce.
  • Bring the water to a boil with sea salt and the chopped chilli pepper.
  • Cook the pea fusilli until al dente (do not boil until soft!), drain in a sieve and keep ready.
  • Pour the avocado oil (covering the base of the pan) into the pan. If desired, gently add a dash of yellow grappa. Also, add the sliced ginger, the sliced spring onion, the sliced mini chillies, and the steam. Add the coconut cream with a little soya sauce. Stir in the herbs (one tablespoon each). Add the baby spinach leaves, stir gently and simmer briefly. Add the sliced courgette and olives. Simmer briefly (courgettes should remain firm to the bite). Fold in the green pea fusilli.
  • Mix everything well and bring to the boil again briefly. Serve.

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