#pastaalternative

This Paleo-friendly recipe is a delicious alternative to traditional pasta dishes, making it a great choice for those with food allergies. Zucchini noodles are a gluten-free and grain-free option that pairs perfectly with a dairy-free pesto sauce.

Ingredients: 4 medium zucchini, spiralized into noodles. 1 cup fresh basil leaves. 1/2 cup pine nuts. 2 cloves garlic, minced. 1/2 cup extra-virgin olive oil. 1/2 cup nutritional yeast. Juice of 1 lemon. Salt and pepper to taste. 1/4 cup cherry tomatoes, halved optional. Fresh basil leaves for garnish optional.

Instructions: In a food processor, combine the basil, pine nuts, minced garlic, nutritional yeast, and lemon juice. Pulse until well combined. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. In a large skillet, heat some olive oil over medium-high heat. Add the zucchini noodles and saut for 2-3 minutes until they are just tender. Toss the zucchini noodles with the pesto sauce until well coated. If desired, add halved cherry tomatoes for extra flavor and color. Garnish with fresh basil leaves and serve immediately. Enjoy your Paleo Zucchini Noodles with Pesto!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Paleo pasta dish replaces traditional pasta with fresh zucchini noodles and tops them with a vibrant and flavorful pesto sauce. It's a healthy and delicious way to enjoy a classic Italian favorite while staying true to the Paleo diet.

Ingredients: 2 large zucchinis, spiralized into noodles. 1 cup fresh basil leaves. 1/2 cup pine nuts. 2 cloves garlic. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste. Cherry tomatoes for garnish. Fresh basil leaves for garnish.

Instructions: Fresh basil leaves, pine nuts, garlic, and lemon juice should all be combined in a food processor. Pulse until chopped finely. Olive oil should be added gradually while the food processor is operating, until the pesto is a smooth sauce. To taste, add salt and pepper for seasoning. Heat some olive oil in a big skillet over medium heat. When the zucchini noodles are soft but not mushy, add them and saut them for two to three minutes. Place the zucchini noodles on a platter and drizzle the pesto sauce over them. Add some cherry tomatoes and fresh basil leaves as garnish. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 5 minutes

This recipe shows you how to roast spaghetti squash to perfection. With just a few simple ingredients and minimal prep time, you can enjoy delicious strands of roasted squash that make a perfect low-carb alternative to pasta. Whether you serve it with marinara sauce, pesto, or as a simple side dish, this roasted spaghetti squash is sure to become a favorite in your kitchen!

Ingredients: 1 spaghetti squash. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: Start by heating the oven to 400F 200C. Carefully cut the spaghetti squash in half lengthwise with a sharp knife. Take the seeds and stringy pulp out of the middle of each half. Add salt and pepper to the squash and brush the cut sides with olive oil. Put the squash halves on a baking sheet that has been lined with parchment paper, cut side down. Place the squash in an oven that has already been heated. Roast it for 40 to 50 minutes, or until it is soft and the edges begin to brown. Take it out of the oven and let it cool down for a while. Using a fork, scrape the squash's flesh to make strands that look like spaghetti. Roasted spaghetti squash can be used instead of pasta and topped with your favorite sauce. It can also be served as a side dish. Have fun with this tasty and healthy dish!

Prep Time: 10 minutes

Cook Time: 45 minutes

💬 Your new favorite pasta swap! Zucchini noodles tossed in garlic, olive oil, and cherry tomatoes — all flavor, zero guilt 🍅✨

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