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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
Scale
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
Instructions
- Cook your plantain if it is not already cooked.
- Spiralize zucchini and carrot.
- 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.
- Enjoy.
- Serve as is or with your favorite protein source.
Nutrition
- Serving Size: serves 2-3