Pasta-holics following the paleo diet don’t have to worry about giving up their “pasta” dishes. If anything, a whole new world is opened when pasta is removed from the diet. Paleo bloggers have cooked up a number of dishes that make “pasta” out of vegetables, combining a depth of foods and flavors to satisfy any craving.
If you really want to mimic pasta without using vegetables, try Meatified‘s way of making noodles from scratch out of common paleo flour ingredients. However, you’ll need a pasta machine to feed the dough through. Another method is to pair produce with spices and other ingredients to make a completely new version of noodles. To try the variety you can introduce to your diet when you cut out pasta, check out the following 7 recipes.
1. Sweet Potato Pasta
Don’t let the name Paleo Non Paleo intimidate you. Non paleo is reference to the rest of the world, not the recipes on the blog, like pasta made from sweet potatoes.
2 medium sweet potatoes or yams, long in shape
2 tablespoons grass -- fed butter, salted
1 to 2 tablespoons sage
1 tablespoon cinnamon
sea salt to taste
Directions: Wash sweet potatoes under cold water and then peel. Carefully, using your mandolin, slice your sweet potato lengthwise into thin strips. Use a knife and cut strips into about quarter-inch thickness and set aside. Melt butter in a large pan over medium heat. Add in all of your sweet potato noodles. Continually stir and cook until the sweet potatoes are cooked through to your liking, about 5 minutes. Sprinkle with your sage and cinnamon and mix well. Transfer to a plate and enjoy.
2. Spaghetti Squash Lasagna With Walnut Basil Pesto
Normally, when you see paleo pasta recipes, the noodles mimic long, thin spaghetti strands. But Virtually Homemade found a way to take what is usual stringy spaghetti squash and turn it into a lasagna. Total time is about 45 minutes, and it yields 4 to 6 servings.
1 4-pound spaghetti squash, cut in half lengthwise, seeds removed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups prepared tomato sauce
1/2 cup basil walnut pesto (recipe below)
1 pound whole milk mozzarella, sliced in quarter-inch rounds
Directions: Pre-heat oven to 400 degrees Fahrenheit. Place squash side down in a microwave safe glass container. Cover with plastic wrap and pop a couple small holes in it for venting. Cook on high for 15-18 minutes or until squash is soft and scrapes away from skin like spaghetti. Scrape out all of the squash and place in a strainer. Gently press the squash so it releases some of it’s liquid. Toss squash with olive oil, salt and pepper.
In a two quart casserole, layer half of the squash on the bottom. Top with 1 cup of tomato sauce, 6 tablespoons of pesto (recipe follows), and half of the sliced mozzarella. Add the second half of squash and layer the rest of the ingredients in the same order. Top with a sprinkling of parmesan cheese. Place in center of oven and cook for 20-25 minutes or until sauce is bubbling and cheese in golden brown. Let sit for 5 minutes.
2 cups packed basil leaves
1/4 cup walnuts
1/2 cup grated parmesan
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 teaspoon kosher salt
Directions: Put all of your ingredients into a food processor and blend until smooth.
3. Butternut Gnocchi
Healy Real Food Vegetarian continues the trend of non-spaghetti “pasta” dishes with butternut gnocchi. The recipe yields about two servings. You’ll need to give yourself plenty of time to prep though because roasting the squash can take over an hour.
1/2 cup roasted butternut squash
1/4 cup roasted sweet potato (skin removed)
1 teaspoon sea salt
1/4 cup sifted coconut flour (find quality coconut flour here)
1 teaspoon garlic powder
1/4 tablespoon arrowroot powder (where to buy arrowroot)
Extra arrowroot for rolling
Directions: Roast the butternut squash and sweet potato (1 large sweet potato) in a 375 degrees Fahrenheit oven for 45-70 minutes or until the squash is tender and you can poke a fork through the flesh. Cut the butternut squash in half, scoop out the seeds and membrane. Brush it with olive oil and place it in the oven to roast. The sweet potato can be put in the oven on an oven safe dish whole.
Once the squash and sweet potato are done, remove from the oven and allow to cool. Once they have sufficiently cooled, scoop out 1/2 cup of the butternut squash flesh and measure out 1/4 cup of the sweet potato flesh and put it in a dish towel and squeeze out as much excess liquid as possible, then add it to a food processor or mixing bowl. You’re going to want to use a food processor or hand blender so you can smooth out the squash and potato into a smooth puree.
Add the remaining ingredients, then use the food processor or hand blender to smooth the mixture so there are no lumps. Cover a large cutting board or countertop with ample arrowroot. Coat your hands with arrowroot and take about one handful of the mixture and roll it into a tubular shape. Roll it on the countertop until it’s in the shape of a rope. Use a knife to cut the rope into small bite sized pieces.
Bring a large pot of water with a dash of salt in it to a boil. Once it is at a rolling boil, drop the pieces of “pasta” into the water. Do not crowd the pot. Do a few batches at a time so they don’t stick together. They will just take a few minutes to cook, and when they are done they will float to the top surface of the water. Continue rolling ropes with the dough, cutting and boiling until the dough is gone. Add tomato sauce, pesto, olive oil, cheese, sautéed vegetables, or whatever you like to have on your pasta.
4. Sesame Kelp Noodles
Paleo pasta eating doesn’t get much easier than a simple recipe using kelp noodles, like the Sesame Kelp Noodles from Elena’s Pantry. Kelp noodles can be purchased in stores or online. It takes just over half an hour to throw together, and most of that time you don’t have to do anything because the noodles are soaking in water.
1 package kelp noodles
1/4 cup creamy roasted almond butter
1 tablespoon toasted sesame oil
1 tablespoon ume plum vinegar
1 tablespoon honey or agave nectar
Directions: Soak kelp noodles in a large bowl of warm water for 30 minutes. Rinse noodles thoroughly, then drain and transfer to a dry bowl. In a separate small bowl combine almond butter, sesame oil, ume vinegar, and sweetener. Toss noodles with sauce. Serve.
5. Beet Pasta With Lemon Cream Sauce and Salmon
Red and gold beets make this dish visually delicious, as well as a flavorful dinner, courtesy of In Sonnet’s Kitchen. Again, julienning the beets will probably work if you do not have a spiralizer. Dinner for two will be ready in just under an hour and a half.
1 pound whole beets (ex: a mix of red and gold)
1 tablespoon coconut oil
1 medium onion, chopped
3 garlic cloves, minced
3 heaping cups cauliflower florets
1/4 cup lemon juice lemon juice
1 tablespoon lemon zest
1 cup full-fat canned coconut milk
1/2 teaspoon sea salt
1/4 teaspoon freshly-ground black pepper
1 teaspoon dried ground cumin
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 (6-ounce) wild salmon fillets
Fresh parsley (for garnish, optional)
Directions for Beet Pasta: Chop off the beet greens (if they are still attached.) Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Simmer beets on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle. Remove the skins (they should rub off easily using your fingers.) Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.
Directions for Lemon-Creme Sauce: Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.
Directions for Broiled Salmon: Preheat the broiler. Line a sheet pan with foil. Mix cumin, paprika, mustard powder, garlic powder, and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees Fahrenheit.
Divide beet pasta between two plates. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.
6. Zucchini Pasta With Avocado Cream Sauce
There is no cooking involved with this recipe by Running to the Kitchen, just a quick, easy way to prepare a creamy “pasta” dish. It serves 4, and only takes about 10 minutes to make. If you do not have a spiralizer, or peeler, you can also julienne the zucchini.
4 small (or 2 large) zucchini, ends trimmed and spiralized with a julienne peeler or spiralizer
1/2 a cucumber, chopped
Juice of 1/2 a lemon
1 clove garlic
2 tablespoons almond or coconut milk
About 8 leaves of basil
Salt & pepper
Halved cherry tomatoes and basil leaves for garnish
Directions: Place zucchini spirals in a large bowl. In a food processor, combine the remaining ingredients and process until smooth. Toss the zucchini with the avocado sauce until fully coated. Garnish with cherry tomatoes and basil leaves, season with more salt and pepper to taste.
7. Easy Carrot Spaghetti
Oatmeal with a Fork posted this recipe, which will be ready in about an hour. If you are only making the pasta and not the sauce, you’ll be done in 30 minutes for a single serving of “spaghetti.”
2 teaspoons olive oil
2 tablespoons shallot or onion, chopped fine
1 cup mushrooms, chopped
1/4 teaspoon sea salt
3/4 teaspoon dried basil
Black pepper, to taste
3 large carrots, ribboned with a vegetable peeler
3/4 cup marinara sauce (recipe follows)
Fresh chopped parsley, for garnish
Directions: Heat the oil in a pan. Add the shallot or onion and sauté for 1-2 minutes. Add the mushrooms, salt, basil, and pepper, and cook 5-6 minutes until the liquid from the mushrooms has evaporated. Add in the carrot ribbons and sauté for one minute. Stir in the sauce, and let everything cook for 6 – 8 minutes until “noodles” are done to your liking. Top with parsley and enjoy!
3 cups tomato puree
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon fennel seeds
Scant 1/2 teaspoon salt
1 1/2 teaspoons honey or maple syrup
1/4 teaspoon red pepper flakes
1 teaspoon red wine vinegar
Directions: Heat the oil in a deep pan. Add the garlic, and sauté just until fragrant (about 30 seconds.) Add in the rest of the ingredients (except for the vinegar.) Bring to a bubble, and lower the heat to a simmer. Cook for 20 minutes (it will thicken and reduce during this time.) Remove from heat, and stir in the vinegar. Use as desired.
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