Tag Archives: Paleo pasta

Paleo Butternut Squash Fettuccine with Chicken Apple Sausage

23 Sep

Oh. My. Goodness.  I’m so very torn right now. On the one hand I want to put this in the ok congratulations it’s possible but I’m never doing it again category.  On the other hand it was so DELICIOUS and tastes EXACTLY like pasta I would love to make it all the time!  For the record, and the reason why I’m tempted to put this in the ‘never doing it again’ category, it is INFINITELY EASIER to make normal, gluten-y, pasta!  You might be better off rolling the dough out by hand.  I used my pasta roller KitchenAid attachment and the dough and I went to battle….  30 minutes later I won the battle.  Very happy I stuck it out!

Paleo butternut squash fettuccine with chicken apple sausage

Paleo butternut squash fettuccine with chicken apple sausage

Paleo Fettuccine:

1 cup blanched almond flour (slightly finer than almond meal, so I don’t recommend using almond meal)

2/3 cup arrowroot powder

1 cup tapioca starch

2 tsp. kosher salt

2 tsp. olive oil

4 large egg yolks

2 large eggs

Paleo pasta dough after kneading

Paleo pasta dough after kneading

Paleo fettuccine noodles

Paleo fettuccine noodles

Fettuccine method:

Whisk together the dry ingredients and put them in the mixing bowl of your stand mixer.  Make a well in the center and place the dough hook attachment on the mixer.  In a separate bowl whisk together the eggs, yolks, and olive oil.  Pour egg mixture into the well you created in your mixing bowl.  Turn the mixer on low.  As the dough mixes gradually assist the dry mixture into the center.  Once a ball has started to form turn off the mixer.  Knead by hand for a few minutes until the dough is smooth in texture.  Separate the dough into manageable pieces and either use a rolling pin or a pasta roller machine to bring the dough to the desired thinness.  If rolling by hand use a knife to cut strips of noodles, otherwise use the fettuccine attachment for your pasta machine to cut the dough.  Set the dough aside in a single layer.  Boil a pot of salted water (“salty like the ocean” as Chef Anne Burrell would say) with a tablespoon or two of olive oil in it as well.  Once the water reaches a boil add the noodles and cook for 3 minutes.  I cooked my noodles in two batches, stirring continuously.  Use a spider (the utensil) to retrieve the noodles from the water and place in your prepared sauce (recipe below).

Butternut Squash Alfredo:

12oz package of chicken apple sausage, cut into 1/2-1 inch pieces

15oz precooked organic butternut squash*

2 cups unsweetened cashew milk

3 cloves garlic, minced

1/4 tsp. ground nutmeg

1 tsp. kosher salt

1/2 tsp. pepper

10 fresh sage leaves, chiffonade

Olive oil

Sauce method:

In a deep large skillet add 1 tablespoon olive oil and heat over medium heat.  Add garlic and sauté 2 minutes.  Add butternut squash, cashew milk, nutmeg, and sage.  Bring to a boil and add sausage.  Simmer for 15 minutes to cook the sausage and reduce/thicken the sauce.  Season to taste with salt and pepper.  Add pasta, toss to coat, and enjoy!

*I realize the irony in going through all the trouble of making the noodles only to use precooked butternut squash.  You can find this item in the frozen food section or sometimes in a can in the organic section. 

Paleo alfredo-carbonara

26 Aug

If I’ve had a bad day, am upset or stressed I don’t want chocolate.  I don’t want alcohol.  I want a gigantic bowl of fettuccine alfredo.  That creamy, garlicky, aldente deliciousness is my favorite comfort food.  Tonight I got to work on an acceptable paleo substitute for this delicious comfort food.


12 oz. uncured nitrate free bacon

Mandolin slicer with 1/4 inch wide slicing attachment

2 sweet potatoes, peeled and sliced into strips with mandolin

2 zucchini, peeled and sliced into strips with mandolin

2-3 tbl. avocado oil

12 oz. asparagus, trimmed and cut into small pieces

1 cup raw cashews

1 quart organic low sodium chicken broth

1 tbl. lemon juice

4 cloves garlic

2 tbl. fresh chopped parsley

1/2 tsp. kosher salt



Pour quart of chicken broth into a small pot and add the cashews.  Let soak for 2 1/2 hours.  Bring chicken broth to a boil and boil nuts for 30 minutes.  Reserving liquid, strain cashews into a food processor.  Process the nuts with 1 cup of the cooking broth, lemon juice, garlic, freshly cracked pepper, and a pinch of salt until smooth.

In a large pot heat 1/2 tbl. avocado oil over medium high heat.  Add bacon and cook bacon until crisp and fat has rendered.  Remove bacon to paper towels to drain.  Discard bacon fat.  Add 2 tbl. avocado oil to pot over medium heat. Add sweet potato noodles, season with a pinch of salt, and cook for 10 minutes.  Add asparagus and cook for 3 minutes.  Add zucchini noodles and cook for 2 minuts.  Add bacon, parsley, and sauce to noodles and toss well to coat.

Paleo for athletes: gnocchi!

10 Jun

This recipe is 99% paleo.  As an Italian I LOVE bread, pasta, and cheese.  I’ve made paleo bread, it isn’t anything like a nice baguette, but it is great for a roast beef sandwich.  Cheese?  There is no way to make cheese paleo, sorry.  Pasta.  My first attempt at paleo sweet potato gnocchi gave the right texture and held up perfectly in boiling water, but I used coconut flour.  Let me tell you, coconut is not the flavor profile you want in pasta.  Yuck.  Tonight was attempt number two, this time with quinoa flour.  OK, this is where the 99% paleo comes in.  Quinoa is a gluten free seed native to South America and related to dark leafy greens.  With a glycemic index of 53 it just falls into the low glycemic category, making this a potential post workout glycogen replenisher.  The saponins, phytic acid, and tannins (the irritants and antinutrients classifying quinoa as not paleo) found in quinoa are removed or reduced to under 1% through scrubbing/polishing and washing.  The majority of quinoa found in this country today has already been polished and pre-washed, therefore, in small amounts I personally find quinoa to be a paleo-friendly ingredient.  So tonight I made sweet potato gnocchi with quinoa flour.  The quinoa gives the pasta a nutty, almost brown rice like, flavor.  The texture is spot on!  Would be great with any of the paleo sauces in Paleo Made Easy.


1 lb. sweet potato, baked and mashed

1 extra large egg + 1 extra large egg yolk

12oz (~2 cups) organic quinoa flour

4 tbl. tapioca flour

1/2 tsp. Kosher salt


Preheat oven to 400°F.  Bake sweet potato at 400°F until fork tender, approximately 60 minutes.  Scoop from skin, mash, and cool sweet potato.  Mix cooled sweet potato with egg, egg yolk, salt, tapioca flour, and quinoa flour.  Roll dough into approximately 3/4 inch thick ropes.  Cut the ropes into 1 inch pieces and roll each piece down the back side of a fork to form ridges.  Drop gnocchi into boiling salted water, they will float when done, approximately 5 minutes.  Mix with desired sauce and enjoy!