Snowy Day Paleo Pasta (Printable)
A comforting dish with spiralized veggies and rich meat sauce perfect for cozy winter meals.
# List of ingredients:
→ Vegetable Pasta
01 - 4 medium zucchinis, spiralized (approx. 6 cups)
02 - 2 medium carrots, spiralized
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon sea salt
→ Hearty Meat Sauce
05 - 1 pound ground turkey or grass-fed beef
06 - 1 tablespoon olive oil
07 - 1 small yellow onion, diced
08 - 2 garlic cloves, minced
09 - 1 red bell pepper, diced
10 - 1 (14-ounce) can crushed tomatoes, no sugar added
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
→ Garnish
17 - 1/4 cup fresh parsley, chopped
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add spiralized zucchini and carrots, season with sea salt, and sauté for 3 to 4 minutes until just tender. Remove from heat and set aside.
02 - Heat olive oil in a separate large skillet over medium heat. Sauté diced onion for 2 to 3 minutes until softened. Add minced garlic and diced red bell pepper, cooking an additional 2 minutes. Incorporate ground turkey or beef, breaking up the meat with a spoon, and cook for 5 to 6 minutes until browned through. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sea salt, and black pepper. Simmer for 10 to 12 minutes, stirring occasionally until thickened.
03 - Divide the cooked vegetable pasta among serving plates. Spoon the hearty meat sauce over it and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- It tastes indulgent and cozy without the heavy feeling that comes after eating regular pasta.
- You can have a hot, satisfying dinner on the table in less than an hour, even on hectic weeknights.
- The meat sauce is so flavorful and rich that nobody will notice it's grain-free.
02 -
- Don't skip patting your spiralized vegetables dry with paper towels before cooking, or they'll release too much water and your 'pasta' will be soggy instead of al dente.
- The sauce tastes better the next day after the flavors have had time to get to know each other, so make extra and reheat it gently.
03 -
- Use a spiralizer rather than a julienne peeler if you can—it's faster and more consistent, and it actually makes the task feel less like a chore.
- Don't cook the vegetable noodles too far in advance or they'll start releasing water and getting limp, so do that step right before you're ready to serve.