Confession: I’m really not a big fan of creamy pasta or creamy carbs in general; never liked carbonara, risotto or anything that combines cream with more white stuff, it was just too rich for me and my little stomach and I prefer to safe rich things for chocolate pudding ya feel?

Flashback to a few month’s ago when I went to a cooking event with Honestly Healthy and our main course was a dairy-free creamy pasta dish, and whilst my belly was like ‘hell no’ I thought I may as well try it (seeing as there was brownie for dessert) and you know what, it’s my new favourite thing. I don’t know whether it’s because it’s dairy free or has a little bit of spice to it, but on a lazy lunchtime I know I can quickly rustle a pot of this up and feel very satisfied.

The main ingredient in this which you may need to spend time sourcing is Kuzu, a Japanese gluten-free thickening agent derived from seaweed, that makes the sauce super creamy and perfectly coated on the pasta. It’s well worth hunting down because it makes the pasta glorious and is available in most health food stores including Whole Foods, Planet Organic and Infinity Foods. Also to note, this only works with pasta, not courgetti or any spiralised veg because it won’t ‘grab’ the same as carby pasta will (so a good excuse for pasta yes?) I’d recommend Seeds of Change Spinach Pasta, Fresh Chickpea Fusilli or any wholemeal alternative to keep this healthier.


1/2 Cup Dairy Free Milk – I use Hemp as it’s creamier.
1/4 Cup Single Soya Cream – makes it A LOT creamier, but you do need the milk to slacken if necessary.
Pasta for 2 servings
Frozen Peppers
1 Tsp Cumin
2 Tbsp Kuzu
Cold water

1. Cook the pasta as the instructions state, and in a separate frying pan heat a little oil until hot and fry off the cumin on a medium heat.

2. After a few minutes, add in the peppers and peas with a little milk and cream to cook. If your pasta is cooked, strain and leave to the side.

3. In a small glass, mix the Kuzu with enough cold water to just cover the powder and whisk until the powder has disintegrated.

4. Once the veg is soft and the milk/cream has boiled, turn the heat off and adding the Kuzu, mixing the veg and liquid quickly so it thickens evenly. This should happen pretty quick so stir stir stir, and add in more liquid as desired/to coat the amount of pasta.

5. Add in the pasta and stir to coat (again, add more milk/cream as desired) and then serve!

Pretty easy, pretty quick, but seriously delicious; if you want a healthier alternative to Carbonara (feel free to omit the peppers and peas for traditional mushrooms and ham) then this is your ticket to a seriously full stomach hitting all the right spots 😉

Are you a creamy pasta fan? Have you tried Kuzu before?

Lots of Love,
Lauren x

Some products in this post may have been sent for review or gifted, and will be marked with a * or c/o. All opinions are mine are not influenced by brands or companies. Please see my full disclaimer for more.

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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