Gluten & Dairy Free Creamy Pasta Recipe

It's always a struggle to find a nice creamy pasta sauce substitute when you are either Vegan or Dairy Free.

Coyo is a coconut based yoghurt which is rich in texture and does not have an overpowering coconut flavour. It is smooth and creamy and is ideal to add to both sweet and savour dishes as there is no tang. It is also dairy free, vegan, paleo, gluten free, full of live cultures and is made entirely in the UK. 

So I added in this yoghurt purely for the creamy texture it would give me, and all I did was add in some herbs, spices and stock to jazz up the flavour some more! 

My sister also tried this with me but used the yoghurt as a base and added in some cheese and it was a really easy cheese sauce for pasta. 

I have purchased Coyo from Tesco, but if you want to find out where you can purchase it near you then try their locator.

1 Chicken Breast
1 Vegetable Stock Cube
1 Tub of Coyo Natural Yoghurt
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Dried Chives
Salt & Pepper
1 Tomato
2 Mushrooms
75g Gluten Free Pasta

  1. Put the pasta in a pan of boiling water and simmer for 15 minutes. 
  2. Heat the oil in a frying pan and place the diced up chicken. Cook for a few minutes on both sides then added in the chopped mushrooms. 
  3. After they have browned for a few minutes, pour in the yoghurt, vegetable stock cube and spices. Stir thoroughly.
  4. Add in the chopped tomatos, spinach and cooked, drained pasta. 
  5. Serve and eat immediately! 

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