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Cheesy Paleo Fettucine Recipe

Louise Hendon | April 6
Cheesy Paleo Fettucine Recipe #paleo https://paleoflourish.com/cheesy-paleo-fettucine-recipe

How in the world would you make a creamy pasta dish on Paleo? Let me show you how with this indulgent cheesy Paleo fettucine recipe.

How To Do Pasta on Paleo

Pasta can be tricky for the clean-eating crowd. It tends to be made from grain and harbors all of the phytates, prolamins, and lectins in grains. (Those are bad.)

And no, whole grains are not better. That applies to all of the whole grain pastas they are peddling.

But don’t worry — there are plenty of ways to get your pasta fix without straying from Paleo. You just have to get a little creative.

Spaghetti squash is a great option that’s much more nutritious than any standard noodle. Fork off the strands, add sauce, and you’re good to go.

Zucchini noodles are another great option. You can often find them in the fresh or frozen vegetable section already spiralized. Make sure you get rid of the excess water before serving.

Kelp noodles are a little less common, but handy for many dishes. They’re a bit crunchy, and often find a home in soups or stir-fry.

You can also use thinly sliced eggplant for lasagna noodles. Again, a much healthier alternative to grain-based noodles for this hearty dish.

Root vegetables like sweet potatoes, carrots, or rutabagas are another route. These do tend to be higher in carbs, so may not be appropriate for your needs.

You could also make your own pasta using arrowroot, almond, or tapioca flour. This option may give you a closer spin-off of pasta, but you will have to put in a little more effort.

Finally, you could try shirataki noodles. These also come pretty close to the real deal in terms of presentation and taste. Be sure to rinse them thoroughly before using.

For more details on alternative pastas, check out this article.

How I Made This Cheesy and Creamy

Fettucine alfredo is the bomb. It’s also a dairy bomb, so making it Paleo and dairy-free is a challenge.

For the cheesiness, I turned to nutritional yeast. These little golden flakes make everything taste like cheese, and they’re pretty good for you.

The creaminess comes from coconut cream. I really love the sauce that forms when you combine the coconut cream with the nutritional yeast. Yum!

More Paleo Pasta Recipes

If you’re like me, eating pasta makes you want more pasta. Fortunately, there are a lot of options when it comes to Paleo pasta.

Check out these 37 delicious Paleo pasta recipes. You’ll find everything from the simple to the spectacular, and all of it is suitable for your diet. Enjoy!

Cheesy Paleo Fettucine Recipe #paleo https://paleoflourish.com/cheesy-paleo-fettucine-recipe

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Cheesy Paleo Fettucine Recipe #paleo https://paleoflourish.com/cheesy-paleo-fettucine-recipe

Cheesy Paleo Fettucine Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: Italian

Description

This rich, “cheesy” fettucine is the paleo version of a hearty bowl of pasta.


Ingredients

  • 5 3-oz packs of shirataki noodles (425 g), fettucine shape
  • 1 Tablespoon (15 ml) of avocado oil
  • 4 slices of ham (112 g), diced
  • 2 leeks (180 g), finely sliced
  • 4 garlic cloves (12 g), peeled and finely chopped
  • 20 white button mushrooms (200 g), sliced
  • 1 Tablespoon (8 g) of nutritional yeast
  • 1 Tablespoon (15 ml) of lemon juice, optional
  • 2 Tablespoons (30 ml) of coconut cream
  • Freshly ground black pepper
  • Sea salt

Instructions

  1. Rinse the shirataki noodles under cold, running water and keep warm in a pot of simmering water on the stove.
  2. Heat the avocado oil in a large pan and cook the chopped ham until just done. Add the leeks, garlic, and mushrooms, cooking until the leeks have softened and the mushrooms are just starting to caramelize. You may need to add a dash of water to deglaze the pan to prevent the mixture catching.
  3. Sprinkle over the nutritional yeast flakes and stir in the coconut cream to warm through. A squeeze of lemon will add great acidity but is optional.
  4. Drain the warm shirataki and divide between two bowls. Spoon over the sauce and a generous crack of black pepper.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 241
  • Sugar: 6 g
  • Fat: 12 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 16 g