Masala Fettuccini

• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons coriander
• 2 teaspoons red pepper flakes
• 1 tablespoon smoked paprika
• 2 teaspoons garam masala
• 1 teaspoon salt
• 2 tablespoons avocado oil
• 2 tablespoons tomato paste
• 3 cups fresh cilantro
• 1 tablespoon coconut oil
• 1 red onion small, diced
• 2 garlic cloves minced
• 1/3 cup masala paste
• 29 ounces stewed tomatoes
• 1 cup coconut milk
• 3 handfuls fresh spinach leaves
• 1 pound fettuccini
• 1 tablespoon salt

1. In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate.
2. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
3. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes.
4. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. While the sauce is simmering, bring the pasta water to a boil.
7. Once boiling, add in the Kosher salt.
8. Drop in the pasta and cook until al dente. (Do not overcook; the pasta will cook in the sauce.)
9. Drain the fettuccini and add into the sauce.
10. Cook for a couple more minutes to meld together.
11. Serve and enjoy!

cumin, coriander, red pepper, paprika, garam masala, salt, avocado oil, tomato paste, fresh cilantro, coconut oil, red onion, garlic, masala, tomatoes, coconut milk, fresh spinach leaves, fettuccini, salt

Taken from www.yummly.com/recipe/Masala-Fettuccini-1059334 (may not work)