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 150200g
  • 1/41/2 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

  • 12 spiralized zucchini
  • 12 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.