Creamy Carrot and Ginger Pasta

A creamy pasta without any cream?! It’s dairy-free and soy-free, as we use Almond Milk and Rugani 100% Carrot Juice in this recipe. Try this simple creamy pasta sauce with an added secret vegetable to make it creamy!


Cooking Methods

  • Boiling
  • Steaming



Prep Time

20 minutes

Cooking Time

25 minutes


For the Pasta Sauce:

  • 500ml (2 cups) butternut blocks
  • 30ml (2 Tbsp) You First coconut oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 10ml (2 tsp) turmeric
  • 125ml (1/2 cup) Rugani 100% Carrot and Ginger Juice
  • 125ml (1/2 cup) Almond Breeze Unsweetened Almond Milk
  • Salt and black pepper, to taste

For the Pasta:

  • 500g pasta, cooked according to packet instructions


For the Pasta Sauce:

  1. Steam the butternut blocks for about 10-12 minutes until soft.
  2. Heat a pan with coconut oil on a low heat and sauté the onion, garlic and turmeric until soft and golden.
  3. Place the cooked butternut, sautéed onion mix, juice and almond milk into a blender and blend until smooth. Season to taste.
  4. Combine the creamy pasta sauce with the cooked pasta and garnish with some micro greens and black pepper.
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