Paleo Veggie Pasta for those who are embracing the paleo lifestyle but miss eating pasta. You can get pasta shape, look and feel with veggies. The easiest way is to use spaghetti squash which is in season during the winter. Remember it is always better to eat vegetables when they are in season. Winter is almost over but don’t worry there are summer squashes, like zucchini, and other vegetables you can also use to make veggie pasta that is gluten free. Here is a Paleo veggie pasta recipe you can top off with the paleo pesto recipe posted here last week.
- 4 oz zucchini, ends trimmed
- 4 oz carrots, scrubbed
- 4 oz Butternut squash, solid end, peeled
- 4 oz Sweet potato, scrubbed
- 4 oz Red beets, scrubbed
- 1/2 cup Paleo Pesto
*In case you are wondering 4 oz = 1/2 cup
- Process the vegetables using a spiral vegetable slicer with a small blade. (Don’t worry! If you don’t have a spiral vegetable slicer, like me, you can use a julienne slicer and it will work just fine OR as a last resort a regular potato peeler will work too. The spiral slicer is really cool and the fastest way, so if you can I would purchase one).
- After processing each vegetable, run the knife through it to make the pieces a bit smaller
- Make sure to do the beets last. Lay paper towels between the other vegetables and the beets to limit bleeding. (If you ever cut a beet, you know what I mean 😉
- Let the vegetables sit at room temperature to allow them to dry a bit. (You may want to let them sit in a strainer over the sink)
- After about 1 hour, toss all of the veggies together.
- Toss the veggies with the pesto and serve! Yeap that is right! This is a raw recipe. No cooking required! You get all the nutrients from the veggies and their vital energy.
This recipe is from Chef Dan Santos over at Nourish. A healthy restaurant with a gluten-free, dairy-free and soy-free menu that will please everyone! Especially if you are vegan, vegetarian or paleo and have a hard time finding places to eat out. Located in Scottsdale, Arizona.