Dairy-Free Coconut Milk Fettuccine

Dairy-Free Coconut Milk Fettuccine

Dairy-Free Coconut Milk Fettuccine

With all the pasta recipes online, I bet you are bound to find a recipe that you love to cook. My version comes with using the simplest of Pinoy ingredients. No need to stress on finding Italian or western ingredients for this dish because you can easily find it in your suking palengke.


You might be wondering if the combo of coconut milk (gata) can work with pasta, what more if you add chicken gizzard. But let me assure you that it works! So before you do your typical tomato-based pasta dish, give this a try and enjoy a different take on a new “Filipino” pasta.





500 grams of your chosen pasta (for this dish I use a spinach Fettuccine) 

1 medium-size onion – chopped

4 cloves of garlic – chopped

Chicken gizzard cut into half – ¼ kilo

Ground beef – ¼ kilo

Coconut milk (for thicker sauce opt for coconut cream instead) – 2 cups

Water  (for sauce) – 1 ½ cup

String beans/batong (cut into 2 inches in length) – ¼ kilo

Vegetable oil

Salt to taste




  1. In a large pot, fill it with ¾ water and boil. Then add 3 tablespoons of vegetable oil and 1 tablespoon of salt. Stir for a few seconds.
  1. Add the pasta and let it cook for 10-15 minutes or depending on the package instructions. Make sure to check on the pasta and stir it from time to time to avoid the pasta from sticking together.
  1. Once the pasta is cooked, drain and drizzle your choice of cooking oil (vegetable oil or olive oil) into the pasta. Set aside.
  1. Using a large pan over low medium heat, drizzle 2 tablespoons of oil. Add the onions and saute it for about a minute or until the onions turn translucent in color. Then add the garlic, continue to saute for 30 seconds.
  1. Add the gizzard and stir until the meat turns white, then add the water. Stir for a few seconds and allow the water to reduce.
  1. Once the water has reduced, add the ground beef and stir until the ground beef turns white. Add salt to taste.
  1. Add the beans, and sautee for another minute.
  1. Then add the coconut milk and let it boil for a maximum of 3 minutes. Since we are using coconut milk, it’s crucial to not let the gata cook for too long so the oil from the milk will not be released with the heat. It will also keep the gata milky. Add more salt if need be.
  1. Toss in the pasta with your sauce mixture and mix for another minute.
  1. Serve and enjoy!



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