Paleo Spaghetti with Cheese
Elevate your spaghetti night with this flavorful and health-focused Paleo Spaghetti with Cheese recipe! Featuring tender zucchini noodles as a grain-free alternative, this dish is packed with vibrant ingredients like a savory tomato-garlic sauce, aromatic Italian seasoning, and a luscious dairy-free cashew cheese sauce that’s creamy and satisfying. Perfectly suited for those following paleo or gluten-free diets, the recipe also includes an optional ground beef addition for extra protein, making it customizable for both vegetarians and meat-lovers. With just 45 minutes from prep to plate, this wholesome meal is quick, easy, and ideal for busy weeknights. Garnished with fresh basil for a burst of herbal freshness, each bite of this dish delights with rich flavors that cater to clean-eating enthusiasts. Whether it’s for a cozy dinner or a special gathering, this Paleo Spaghetti with Dairy-Free Cheese promises indulgence without compromise.
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Recipe Information
Ingredients
- 4 pieces zucchini (large, for noodles)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 14-ounce can canned diced tomatoes
- 2 teaspoons Italian seasoning
- 1 pound ground beef (optional, for non-vegetarians)
- 1 cup raw cashews (soaked for the 'cheese' sauce)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 cup water
- 0.25 cup fresh basil (optional, for garnish)
Instructions
Using a spiralizer or julienne peeler, turn the zucchinis into noodles and set them aside.
If adding ground beef, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking up the meat, until browned and fully cooked. Remove from the skillet and set aside.
In the same skillet, heat another tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the canned diced tomatoes and Italian seasoning to the skillet. Stir well and let the sauce simmer on low heat for 10 minutes. If using ground beef, stir it back into the sauce during the simmering process.
While the sauce is simmering, prepare the cashew cheese sauce. Drain the soaked cashews and place them in a blender along with nutritional yeast, lemon juice, garlic powder, salt, and water. Blend on high until smooth and creamy. Adjust salt to taste and set the sauce aside.
In a separate large skillet, add the zucchini noodles and cook over medium heat for 2-3 minutes, tossing gently, until they are slightly softened but still have a crunch. Be careful not to overcook to avoid sogginess.
To serve, divide the zucchini noodles among plates. Top with the tomato sauce and drizzle the cashew cheese sauce over the top. Garnish with fresh basil if desired.
Serve immediately and enjoy your Paleo Spaghetti with Dairy-Free Cheese!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 40.7 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 517 mg | 40% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 5526 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
