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Linguine with Coconut Cream

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500 g linguine pasta
10 cherry tomatoes, squared
1 large zucchini, julienne cut
1 medium onion, diced
1 garlic clove
6 tablespoon olive oil
1 tablespoon tamari or soy sauce
400 g can coconut cream
black pepper, to taste


When Italy meets the coconut.

In a frying pan, heat olive oil on medium flame with onion and garlic for few minutes till the onion becomes translucent.

Add zucchini and cook over high flame, adding a pinch of salt and stirring it often.

When the zucchini starts to soften, add cherry tomatoes and tamari sauce. Cook all together for 3 minutes.

Add coconut cream, and mix through well. Add another pinch of salt to taste, and reduce flame to low.

In the meanwhile boil the pasta according to packet instructions. Save half cup of the cooking water. Drain and set pasta aside.

Add the linguine and the cooking water to the sauce pan, and cook over medium heat for 3 minutes mixing well through. Add salt and pepper to taste.

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