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Natasha Corrett’s Creamy Courgette & Carrot Pasta

Serves: 2

Gluten Free‏ Quick Make Vegan Friendly

There’s nothing more satisfying than a delicious pasta dish, especially when you knoq it’s dairy and gluten free

Natasha Corrett’s Creamy Courgette & Carrot Pasta Recipe: Veggie Magazine

Ingredients:

1 tbsp coconut oil

¼ tsp cumin

¼ cup water

60g grated carrot

1 courgette finely sliced on an angle

pinch of salt

½ cup Rice Dream® Organic

1 tbsp kuzu (thickening agent)

3 tbsp cold water

gluten free pasta

method:

  • Melt the coconut oil into a frying pan, add the cumin and fry for 1-2 minutes. Add the courgette and grated carrot and half of the water, and leave to cook on a medium heat for two minutes. Once the water starts to absorb add the rest. Cook for a further two minutes or until the courgette starts to go translucent.
  • Cook your pasta in a separate pan – we like to use rice noodles as they cook in four minutes and are a lighter option.
  • To make the creamy sauce mix the kuzu granules into the 3 tbsp of cold water until a chalky liquid.
  • In a pan heat up the Rice Dream® Organic with the salt until boiling. Turn off the heat and add the kuzu liquid into the rice 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.
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