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.

Quick and Healthy Creamy Carrot Zucchini Pasta with Plantains– a super simple vegetarian dish that takes under 10 minutes to make. Great dinner idea for a busy weeknight!


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.

Now let’s get in the kitchen.

A vegetable pasta made with creamy dairy-free plantain pepper sauce. A gluten-free and grain-free meal.

Let’s make this together..

We hope you enjoyed the video.

Make sure to share this veggie pasta recipe with your friends.

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.
Creamy dairy-free sauce made from plantains and coconut milk. Paleo real food sauce that would be a healthier alternative to alfredo sauce.

Love creamy sauces but don’t do well with dairy? Same here.

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.

Paleo creamy carrot zucchini pasta with dairy-free plantain red pepper sauce. A super simple dish that is quick and healthy. Great meal for a busy weeknight.

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. All you need is a blender, spiralizer and a bowl.

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.

Dinner made easy with this creamy plantain veggie pasta dish

Soooo freakin’ delicious. You won’t be able to stop.  You can’t even taste the plantain there is so much flavor going on.

A dinner that’s a cinch to make!

Creamy plantain veggie pasta

Prep Time: 10 minutes

serves 2-3

Creamy plantain veggie pasta

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. Gluten-free, grain-free 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


  1. Cook your plantain if it is not already cooked.
  2. Spiralize zucchini and carrot.
  3. Place vegetables into a bowl as you make the cream sauce.
  4. Place cooked plantain in blender with coconut milk, pepper, nutritional yeast and spices.
  5. Blend until creamy.
  6. Pour and mix sauce with vegetables.
  7. Enjoy.
  8. Serve as is or with your favorite protein source.

Easy dinner to customize to your liking.

Let us know if you give it a try. Make sure to tag @purelytwins #purelytwins on Instagram or leave a comment. We love seeing your creations!

Do you like creamy sauces? Do you like pasta dishes?


Lori and Michelle

If you’re new to Purely Twins join our tribe and get updates:

Pinterest – purelytwins

Instagram – @purelytwins and @purelytwinsfitness

Snapchat – loriandmichelle

Youtube – purelytwins and pure2rawtwins

Facebook – purelytwins

Leave a Reply

Your email address will not be published. Required fields are marked *

13 thoughts on “Creamy plantain veggie pasta made in under 10 minutes

  1. Zoodles are my favorite way to have zucchini. I never would have thought of making a sweet plantain sauce with the carrot and zucchini noodles! 😀

    Posted on March 3, 2016 at 11:45 am
    1. Love how you called it zoodles 😉

      Posted on March 3, 2016 at 7:30 pm
  2. This looks like a fabulous recipe, thanks for sharing!

    Posted on March 3, 2016 at 6:37 pm
    1. Thank you

      Posted on March 3, 2016 at 7:30 pm
  3. Are there any alternatives for nutritional yeast that I can use to make this?

    Posted on March 20, 2016 at 9:46 am
    1. You could try using hemp seeds, sunflower seeds or even real cheese.

      Posted on March 20, 2016 at 9:32 pm
  4. This looks incredible! I love plantains and all your plantain recipes! One question: Can you please share what you mean here by “cook the plantain”? Cook it how?

    Posted on January 31, 2017 at 11:57 pm
    1. Glad you enjoy the recipes. You can either bake the plantain or steam it. If bake do it at 350 degrees for about 25-30 minutes. If you steam around 20-25 minutes or until soft.

      Posted on February 3, 2017 at 1:56 am
  5. This was awesome! The only thing is that the sauce came out REALLY thick … it practically had the consistency of pudding/peanut butter (normally I’d like that, but here it was a bit too much). It did not pour – rather, I had to swipe it out of the blender with a spatula.

    Creamy is of course desirable, but the thickness made the dish quite heavy. Thinning with water might not be a bad idea if anyone else is in a similar situation 🙂 I’ll definitely do that next time

    Posted on July 27, 2017 at 4:33 pm