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Butternut Coconut Noodles with Greens, Herbs & Smoky Coconut Crunch

From Statesboro Market2Go

<p>A full-flavored vegan noodle recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: thefirstmess.com (Entered by Ariana Giddens)
Serves: 3-4
Vegan!

Ingredients
FOR THE SMOKY COCONUT CRUNCH:
2 cups Dried unsweetened coconut flakes
1 tablespoon Avocado oil
1 1/2 tablespoons Maple syrup
1/2 tablespoon Tamari sauce
1 teaspoon Smoked paprika
1 teaspoon Salt
2 or 3 drops Liquid smoke
Black pepper to taste
FOR THE BUTTERNUT COCONUT NOODLES:
1 cup Butternut squash purée
1 cup Vegetable stock
1 cup Full fat coconut milk
1 tablespoon Tamari sauce
1 tablespoon Avocado or coconut oil
1 large Shallot (finely diced)
3 cloves Garlic (minced)
1 2 inch peice Ginger (minced)
1/2 teaspoon Ground turmeric
1/2 teaspoon Ground coriander
1/2 teaspoon Ground dried chillies
Salt & pepper (to taste)
1 tablespoon Lime juice
16 ounces Long noodles of choice
4 cups Spinach
1 cup Fresh basil leaves (sliced) (plus a bit more for garnish)
3 or 4 Green onions (sliced) (plus extra for garnish)
Chili crisp (for serving, optional)

Step by Step Instructions
  1. PREPARE THE SMOKY COCONUT CRUNCH: Preheat oven to 300 degrees and spread the coconut flakes out across a large baking sheet. Whisk the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper together in a bowl
  2. Pour the mixture over the coconut flakes and spread it across all of the flakes and mix them up as well as you can, then spread the flakes out into an even layer.
  3. Bake the coconut flakes for 23 to 25 minutes, stirring slightly halfway through cooking.
  4. BEGIN THE NOODLES: Combine the butternut puree, vegetable stock, coconut milk, and Tamari sauce in a blender on high. Once smooth, set aside.
  5. Heat a large deep skillet over medium heat. Add the oil and spread it across the pan. Add and saute the shallot for 5 minutes (lower the heat if necessary). Add the garlic & ginger and saute for 1 minute.
  6. Add the turmeric, coriander, and chillies to the pan. Continue to stir and saute for 1 minute. Pour the butternut squash mixture into the skillet and season to taste with salt & pepper. Turn off the heat.
  7. Cook and drain the pasta as directed by the packaging. Turn the heat back on for the skillet. Add the spinach, basil, green onions, and noodles to the skillet and stir well.
  8. Top the pasta with the prepared coconut crunch, additional basil & green onions, and the chili crisp (if desired).

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