Winter Wellness Paleo Pasta (Printable)

A grain-free pasta with spiralized vegetables and a warming, nutrient-rich sauce for cozy winter meals.

# List of ingredients:

→ Pasta Base

01 - 3 medium zucchinis, spiralized
02 - 2 large carrots, spiralized
03 - 1 medium sweet potato, spiralized

→ Sauce

04 - 2 tablespoons extra-virgin olive oil
05 - 1 small onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 cup cremini mushrooms, sliced
09 - 1 red bell pepper, thinly sliced
10 - 2 cups baby spinach
11 - 1 can (14 oz) crushed tomatoes
12 - 1 tablespoon tomato paste
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon black pepper
17 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Protein (optional)

18 - 2 cooked chicken breasts, shredded (omit for vegan option)
19 - 1 can (15 oz) chickpeas, drained and rinsed

→ Garnish

20 - 2 tablespoons chopped fresh parsley
21 - 1 tablespoon nutritional yeast (optional)

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger; sauté for 2 to 3 minutes until fragrant and softened.
02 - Add sliced cremini mushrooms and red bell pepper; cook for 4 to 5 minutes until tender.
03 - Incorporate crushed tomatoes, tomato paste, dried oregano, dried thyme, sea salt, black pepper, and crushed red pepper flakes if using. Simmer for 8 to 10 minutes, stirring occasionally.
04 - Stir in baby spinach and cook until wilted, approximately 1 to 2 minutes.
05 - Add shredded chicken breasts or chickpeas if using, and heat through evenly.
06 - While sauce simmers, heat a separate large skillet over medium-high heat. Add spiralized zucchinis, carrots, and sweet potato. Sauté for 3 to 4 minutes until just tender but retaining firmness.
07 - Divide the cooked spiralized vegetables into serving bowls. Spoon sauce over the top and garnish with chopped fresh parsley and nutritional yeast if desired. Serve hot.

# Expert Advice:

01 -
  • Your kitchen fills with the smell of garlic and ginger while your immune system gets exactly what it needs without feeling like medicine.
  • You can twirl vegetable noodles on your fork and feel completely satisfied without the afternoon carb crash.
  • It comes together in less time than it takes to boil water for regular pasta, and somehow tastes like youve been simmering it all day.
02 -
  • Spiralized vegetables release water as they cook, so never cover the pan or theyll steam instead of sauté and turn mushy.
  • Make the sauce first and keep it warm while you cook the noodles at the last minute, otherwise your noodles will sit and get soggy.
  • If you spiralize ahead of time, pat the vegetables dry with paper towels before cooking or theyll never get that slight caramelization.
03 -
  • Use two skillets at once so your noodles and sauce finish at the same time and you can serve everything piping hot.
  • Spiralize your vegetables on the thicker setting so they hold up better during cooking and actually feel like pasta.
  • Taste the sauce before adding the vegetables and adjust the salt then, because once everything is mixed its harder to fix.

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