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The dish is fast, simple and delicious. My three favourite words. The immune boosting, antibacterial properties of garlic make this a great winter comfort food (and you can always add less if you’re serving the family). The addition of tummy-friendly goat cheese and coconut milk makes this a little easier to digest than your usual dairy dish. Adding in fresh herbs like parsley also help to amp up the nutritional value.

Serves 2

15 minutes


1 package of Liviva Edamame Fettuccine

2 tbsp butter

4 cloves garlic

2 green onion stalks

2 tbsp soft goat cheese

¼ cup of full fat coconut milk from the can

¼ cup or more of parmesan

¼ cup parsley


  1. Cook the pasta according to package directions and set aside.
  2. Finely dice the garlic and green onions. Save the greener side of the stalks for garnish.
  3. In a skillet, melt the butter over medium heat and add in the garlic and whites of the green onion stalks. Saute until fragrant (approx. 2 minutes).
  4. Add the goat cheese and coconut milk to the pan, stirring until a creamy sauce has formed (approx. 2 minutes).
  5. Toss in the noodles, coating them in the sauce and grate the parmesan over top, letting the cheese melt from the heat. Remove the skillet from the heat.
  6. Plate your noodles, top with freshly chopped parsley, the remaining green onions and additional parmesan, if desired. Season with salt and pepper to taste. Serve hot.


  1. If you’d like to add additional protein this dish pairs wonderfully with roasted chicken, pork chops, hard boiled eggs, fried tofu, hemp seeds or walnuts.
  2. If you like, you can also add some additional veggies like grilled asparagus, steamed broccoli florets or wilted kale.


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