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Creamy Rosemary + Pork Mince Pasta recipe_edited.jpg

Creamy Rosemary + Pork Mince Pasta

Utilising a low-cost meat option, simple yet powerful natural flavours, and a fully gluten and grain-free pasta product to create a tasty and nutritious meal for the whole family.


Serves 2


250g free-range pork mince (organic ideally but that can be hard to source)

1/2 cup pure coconut cream (for dairy-free) OR organic sour cream

1 tbsp good fat/oil for the pan (tallow, ghee, coconut oil)

1 tbsp coconut amino (this is my fave)

2-4 tsp fresh or dried rosemary finally chopped (grab dried organic rosemary here)

1-2 tsp organic ground garlic (fresh or dried)

1 brown onion

1 packet konjac fettucine (this is my fave)

Pink salt to taste

Handy items to have

  • Knife and cutting board

  • Large pan 

  • Wooden spoon or similar


  1. Heat the fat/oil on medium temp on the stove

  2. Chop the onion up however you like (diced, slices, chunks, your choice) and add to the pan

  3. Cook until starting to soften and brown then add the pork mince and break up with a wooden spoon/spatula as it cooks

  4. Increase the temp to get the mince to start browning then turn right down and add the cream, garlic, rosemary, salt, and coconut amino. Stir well and remove from heat.

  5. Drain the liquid from the konjac noodle packet and separate the noodles evenly into two bowls

  6. Spoon the mince mixture on top and garnish with a sprig of fresh or sprinkle of dried rosemary to serve

Questions or comments about this recipe?

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