Oregano Garlic Carrot & Zucchini Noodles

I love making vegetable noodles don't you? it's quick, easy, and a light dinner option. Fulfilling while still easy to digest. 

This new recipe is,

  • Gluten free
  • Vegan
  • Dairy free 

What does it require?

  • 10 ingredients
  • 2 people
  • 30 mins of your time (10 mins to prep & 20 mins to cook)



  • 2 Zucchini
  • 2 Carrots 
  • 3 Garlic cloves
  • 2 Shallots
  • 4 tbsp Oregano
  • 1 can Coconut milk
  • Salt + Black Pepper
  • Olive Oil
  • Oregano
  • Coriander 


  1. Using a peeler, peel your carrots & zucchini to make the tagliatelles 
  2. Cut your shallots and garlic into small pieces so that they will melt into your sauce 
  3. In your sauce pan, on medium heat, add a touch of olive oil, followed by the garlic and shallots which you season with salt, black pepper, oregano, and pour in your coconut milk
  4. Mix your sauce and let it reduce for about 10mins
  5. Taste and adjust seasoning; you may want to add some more oregano, I did. I like it when it is quite potent (and a little salt to counter balance the coconut)
  6. Then add in your carrot and zucchini noodles and coat them into your sauce 
  7. Let them cook for about 5-10mins 
  8. Serve warm and top it off with coriander and even some pumpkin seeds or salted peanuts