Looking for a quick and easy savory dish for lunch or dinner? Unbelievably healthy creamy and delicious veggie pasta dish made with plantains and zucchini. All on the table in less than 10 minutes. This recipe is gluten-, grain- and dairy-free and made from a few ingredients.
Growing up we weren't the biggest pasta girls but did enjoy it from time to time. We liked our pastas PLAIN. No butter. No nothing. Just the plain noodles. As we got older things changed. We got hooked on one of Carrabas's pasta dishes which they don't have any more. Over the years we found ourselves eating less and less pasta. We were more rice and pizza girls. Now we are plantain girls. So, it was easy for us to stop eating pasta when we went gluten-free. Yes, they do have gluten-free pasta options out there but again we don't really crave it so we don't really eat it that much. We actually really just prefer using vegetables like zucchini as our pasta. We have to say, we are crazy about this dish. You will be too especially if you like quick meals and creamy sauces.
As you know we like to keep things simple when we can. With this recipe we did just that. You can enjoy it as is or serve it with a piece of fish or meat of choice. The veggie pasta is so rich and satisfying it really would go well with just about anything.
We love using vegetables to make creamy sauces like cauliflower. Here is another great dairy-free cauliflower sauce that could be used in this recipe if you would like to keep it low carb. But we wanted to do something a little different and thought why not use plantains for a base sauce?!? Now we have a plantain recipe for a creamy alfredo-like sauce made with coconut milk, red pepper and nutritional yeast. Delicious and nourishing dinner recipe made in under 10 minutes. A great meal for a busy weeknight.
As we are finally getting around to sharing this recipe we sure wish we still had a bowl of this to enjoy. It's good for you too! Enjoy with a glass of wine and relax.
Creamy zucchini carrot pasta with a dairy-free sauce made with plantains, coconut milk, red pepper, and nutritional yeast. A super healthy and delicious pasta dish that is easy to make for those nights you just don't feel like cooking. A gluten-free, grain-free, and dairy-free dinner.
- Creamy sauce:
- 1 cooked plantain — about 150-200g
- 1/4-1/2 cup of coconut milk (full-fat, canned)
- 1 red pepper
- 1/2 cup of nutritional yeast
- 1 1/4 teaspoons sea salt
- 1 teaspoons chili powder
- 1 green onion
- 1/2 teaspoon garlic powder
- Veggie pasta:
- 1–2 spiralized zucchini
- 1–2 spiralized carrots
- Cook your plantain if it is not already cooked.
- Spiralize zucchini and carrots.
- Place vegetables into a bowl as you make the cream sauce.
- Place cooked plantain in blender with coconut milk, pepper, nutritional yeast, and spices.
- Blend until creamy.
- Pour and mix sauce with vegetables.
- Serve as is or with your favorite protein source.
- Main Dishes
- Serves 2–4