PALEO PASTA & SAUCES

Let’s talk PASTA. There are so many options when you have an amazing spiralizer like THIS ONE.  If you don’t have a spiralizer you can easily use spaghetti squash to create an instant pasta. These are some of my favorite “pasta” alternatives and some sauces. First let us address the pasta noodles.
SPAGHETTI SQUASH: simple cut the squash in half (use a very sharp knife) and put (cut side down) in a glass baking dish with an inch of water and bake at 400* for 50 mins. When down pull squash away from the shell with a fork and it will easily shred into a stringy “pasta”.
ZOODLES: These are noodles made from zucchini, if your kids have an aversion to green food, peel the zucchini skin off before spiralizing. To cook place in skillet with some Ghee (or butter) and salt and pepper and cook for a few minutes until tender but not over done.
YELLOW SQUASH NOODLES: These are noodle made from a yellow squash, if you prefer yellow squash over zucchini than this is your pasta. Simply spiralize. To cook place in skillet with some Ghee (or butter) and salt and pepper and cook for a few minutes until tender but not over done.
CASHEW ALFREDO SAUCE: soak 1 1/2 cup cashews in water overnight or a couple hours, drain and throw in blender with 1/2 c chicken broth and blend, you can add more chicken broth to get the right consistency. Steam 1/2 head of cauliflower till really tender. When done drain and throw in blender with cashew cream sauce and blend, add zest of 1 lemon (if you want to season with lemon) and salt and pepper to taste and whatever seasonings might seem good! This will be hot so you can make it right before you’re ready to eat. 
 
TOMATO BASIL SAUCE: You need: 1 lb of cherry or other small tomatoes. 3+ cloves garlic.1 tbsp of oregano. I tsp onion salt. Olive oil and 3/4 c of fresh basil. Sautée garlic in olive oil over med high heat till browned, turn down to a simmer and add halved tomatoes, oregano and 1/2 c basil. Cook for 10 mins then add black pepper 2 tbsp of oil and cook for another 5. Stir around ingredients at this point and mash up some of the tomatoes. Add 1/4 c of basil and cook for another 5 mins. (Total cook time is 20 mins)
 
PESTO: 1/2 c nuts (I used half cashew and half pecan) 3-4 cloves garlic, 1/3 c olive oil blend up and then add 3 cups of fresh basil and blend until desired consistency, salt and pepper to taste.
 
Pick your noodle, pick your sauce and then add whatever meat, and veggies with compliment your dish!
Spiralizer
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