creamy pasta

Creamy Courgette & Carrot Pasta


A big bowl of creamy pasta is one of the most comforting dishes in existence.

Thanks to my Creamy Courgette and Carrot Pasta, you can totally get all the creamy goodness of traditional recipes without gluten or dairy! The Kuzu in this recipe thickens up the sauce and the coconut oil adds satiating healthy fats.

It gives us that indulgence we all crave during the colder months! Add a sprinkling of pecorino cheese for extra taste, if you’re not vegan or dairy free.

[wpurp-searchable-recipe]Creamy Courgette & Carrot Pasta – – – [/wpurp-searchable-recipe]

Cooks In10 minutes


1tbsp coconut oil

1/4 tsp cumin

¼ cup water

60g grated carrot

1 courgette finely sliced on an angle

Pinch Himalayan pink salt

½ a cup of brown rice milk

1tbsp kuzu

3 tbsp cold water

Gluten free pasta

60g pecorino cheese (optional, non-vegan)


  • Melt the coconut oil in a frying pan, add the cumin and fry for 1-2 minutes. Add the courgette, grated carrot and half of the water and leave to cook on a medium heat for 2 minutes. Once the water starts to absorb, add the rest. Cook for a further 2 minutes or until the courgette starts to turn translucent.
  • Cook your pasta in a separate pan – I like to use rice noodles as they cook in 4 minutes and are a lighter option.
  • To make the creamy sauce, mix the kuzu granules with the cold water until a chalky liquid form.
  • In a pan heat up the brown rice milk with the salt until boiling. Turn off the heat and add the kuzu liquid into the milk and stir until it thickens into a creamy thick sauce.
  • To serve mix the carrot and courgette mixture through your pasta and pour the creamy sauce over the top. You can grate some pecorino cheese over the top for some extra indulgence.
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