35+ Delicious Holiday Paleo Pasta Recipes for a Healthier Feast

The holiday season is the perfect time to indulge in rich flavors and comforting meals, but for those following a paleo diet, finding the right recipes can be a challenge.

Luckily, with the rise of creative, grain-free pasta alternatives, you can still enjoy the same festive, hearty dishes without sacrificing your dietary choices.

Whether you’re looking for a fresh take on a classic pasta dish or craving something completely new, these 35+ holiday paleo pasta recipes offer a wide variety of delicious options to satisfy your holiday cravings.

From zesty shrimp scampi to rich butternut squash pastas, this collection showcases the versatility of paleo-friendly pasta substitutes like zucchini noodles, spaghetti squash, and butternut squash.

These recipes not only capture the essence of traditional pasta dishes but also add a unique holiday flair.

Whether you’re cooking for yourself or entertaining guests, these holiday paleo pasta recipes will ensure that your meals are just as festive, satisfying, and nourishing as ever.

35+ Delicious Holiday Paleo Pasta Recipes for a Healthier Feast

The holiday season doesn’t have to mean compromising your health goals, and with these 35+ holiday paleo pasta recipes, you can enjoy all the flavors and comfort of traditional pasta without the gluten or grains.

Whether you’re in the mood for something savory, light, or indulgent, these creative and delicious recipes make it easy to stick to your paleo lifestyle while still indulging in the festive spirit.

From roasted vegetable pasta alternatives to hearty meatballs and creamy sauces, these dishes provide plenty of options to make your holiday meals both nutritious and memorable.

So, why not experiment with new ingredients, flavors, and cooking techniques this holiday season?

With these paleo pasta recipes, you’ll be able to enjoy the holidays without any of the guilt, and share wholesome, satisfying meals with your friends and family.

Butternut Squash Paleo Pasta with Sage Butter

This creamy and savory holiday paleo pasta is made with tender butternut squash noodles, complemented by a fragrant sage-infused butter sauce. A perfect balance of earthy and nutty flavors, this dish is both comforting and festive.

Ingredients:

• 2 medium butternut squashes, spiralized
• 3 tbsp ghee or clarified butter
• 6–8 fresh sage leaves
• 2 garlic cloves, minced
• 1/4 cup chopped pecans (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Peel the butternut squashes and cut off the ends. Use a spiralizer to create noodles. Set aside.
2. Heat the ghee in a large skillet over medium heat until melted.
3. Add sage leaves and sauté for 1–2 minutes until crispy. Remove the sage and set aside.
4. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
5. Add the butternut squash noodles to the skillet and sauté for 5–7 minutes until tender but still firm.
6. Season with salt and pepper to taste.
7. Toss in the chopped pecans if using and stir well.
8. Transfer the noodles to a serving dish and drizzle with the sage-infused butter from the pan. Garnish with crispy sage and parsley.

With its vibrant colors and comforting flavors, this dish brings warmth and elegance to any holiday table. It’s a wholesome twist on traditional pasta that’s sure to impress paleo and non-paleo guests alike.

Zucchini Paleo Pasta with Lemon Garlic Shrimp

This light and zesty holiday dish features zucchini noodles paired with succulent shrimp sautéed in a bright lemon garlic sauce. A refreshing yet hearty option, it’s perfect for a festive meal without feeling heavy.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove and set aside.
3. In the same skillet, heat the remaining olive oil and sauté the garlic for 30 seconds until fragrant.
4. Add the lemon zest, juice, and red pepper flakes, stirring well.
5. Toss in the zucchini noodles and sauté for 2–3 minutes until slightly softened.
6. Return the shrimp to the skillet and mix everything together. Season with salt and pepper to taste.
7. Serve warm and garnish with parsley.

The vibrant lemon and garlic sauce enhances the natural sweetness of the shrimp and zucchini, making this dish a standout choice for a festive, health-conscious celebration.

Spaghetti Squash Paleo Pasta with Tomato Basil Sauce

This classic holiday pasta alternative combines roasted spaghetti squash with a rich, homemade tomato basil sauce. Simple yet satisfying, it brings a touch of Italian tradition to your paleo holiday spread.

Ingredients:

• 1 large spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove seeds.
2. Drizzle olive oil on the cut sides, season with salt and pepper, and place cut-side down on a baking sheet.
3. Roast for 35–40 minutes until tender. Let cool slightly, then scrape out the flesh with a fork to create strands.
4. While the squash roasts, heat olive oil in a saucepan over medium heat.
5. Sauté the onion until translucent, then add garlic and cook for another minute.
6. Stir in the tomatoes and red pepper flakes, and simmer for 10–15 minutes until thickened.
7. Add the fresh basil, season with salt and pepper, and stir well.
8. Serve the spaghetti squash topped with the tomato basil sauce.

This wholesome dish embodies the spirit of comfort and tradition while staying aligned with paleo principles. Its vibrant colors and bold flavors make it a memorable addition to any holiday meal.

Roasted Beet and Carrot Paleo Pasta with Walnut Pesto

This colorful and earthy holiday pasta features roasted beet and carrot noodles, paired with a rich and creamy walnut pesto sauce. It’s a vibrant dish that’s perfect for holiday gatherings, packed with antioxidants and healthy fats.

Ingredients:

• 2 medium beets, spiralized
• 3 medium carrots, spiralized
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup walnuts
• 2 cups fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp nutritional yeast (optional)
• 1 garlic clove
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the spiralized beets and carrots with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 15–20 minutes until tender, stirring halfway through.
3. While the vegetables are roasting, prepare the walnut pesto: In a food processor, combine walnuts, basil, olive oil, nutritional yeast (if using), garlic, and lemon juice. Process until smooth, adding more olive oil if needed.
4. Once the veggies are done roasting, transfer them to a large bowl.
5. Toss the roasted beet and carrot noodles with the walnut pesto until well coated.
6. Serve warm, garnished with extra chopped walnuts if desired.

This dish combines the sweet flavors of roasted beets and carrots with the rich, nutty flavor of walnut pesto. It’s a delightful holiday dish that’s both hearty and refreshing, making it an excellent choice for paleo eaters and vegetable lovers alike.

Paleo Pasta Primavera with Coconut Cream Sauce

A light and creamy holiday pasta that’s bursting with colorful vegetables, this paleo pasta primavera features a luscious coconut cream sauce that brings a velvety texture to the dish. Perfect for anyone looking for a comforting yet dairy-free holiday meal.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, julienned
• 1/2 cup peas (fresh or frozen)
• 1 tbsp coconut oil
• 1/2 cup full-fat coconut milk
• 2 tbsp nutritional yeast
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the cherry tomatoes, bell pepper, and peas. Sauté for 5–7 minutes, or until tender.
3. Add the zucchini noodles to the skillet and cook for another 3–4 minutes until just tender, being careful not to overcook.
4. In a small saucepan, heat the coconut milk over medium heat. Stir in nutritional yeast, garlic, salt, and pepper, and simmer for 2–3 minutes until it thickens slightly.
5. Pour the coconut cream sauce over the vegetable noodles and toss to coat.
6. Serve with fresh chopped basil on top.

This Paleo Pasta Primavera offers a burst of freshness and creaminess, making it a standout dish for a healthy, flavorful holiday celebration. It’s a perfect choice for those avoiding dairy while still craving a comforting, rich pasta alternative.

Paleo Bolognese Sauce with Sweet Potato Noodles

This hearty paleo Bolognese sauce is made with ground turkey and vegetables, simmered to perfection in a rich tomato sauce, and served over spiralized sweet potato noodles. A filling, nutrient-dense option that’s sure to please during the holiday season.

Ingredients:

• 2 medium sweet potatoes, spiralized
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups crushed tomatoes (no added sugar)
• 1/4 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 25–30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. While the sauce is simmering, spiralize the sweet potatoes.
6. Heat a separate skillet over medium heat and sauté the sweet potato noodles for 3–5 minutes until tender but still slightly firm.
7. Serve the Bolognese sauce over the sweet potato noodles.

This Paleo Bolognese is a hearty and savory dish that brings the rich flavors of a classic Italian pasta dish to your holiday table. The sweet potato noodles are the perfect complement to the savory, tomato-based sauce, making this a comforting and satisfying holiday meal.

Paleo Pesto Zucchini Noodles with Roasted Chicken

This holiday dish features zucchini noodles drizzled with a flavorful homemade pesto sauce and topped with tender, roasted chicken. It’s a perfect paleo-friendly meal that balances protein and vegetables with a rich herby taste, making it ideal for festive gatherings.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 tbsp nutritional yeast
• 1 garlic clove
• 1/4 cup olive oil (for pesto)
• 1 tbsp lemon juice
• 1 tbsp water (if needed to thin pesto)

Instructions:

1. Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, salt, and pepper, and roast them for 25–30 minutes until fully cooked. Let them rest for a few minutes before slicing.
2. To make the pesto, combine basil, pine nuts, nutritional yeast, garlic, olive oil, and lemon juice in a food processor. Process until smooth, adding water if needed to thin it out.
3. While the chicken is roasting, spiralize the zucchinis into noodles.
4. Heat olive oil in a skillet over medium heat and sauté the zucchini noodles for 3–4 minutes, just until tender but not mushy.
5. Toss the zucchini noodles with the homemade pesto, then top with the sliced roasted chicken.

This dish combines the freshness of zucchini noodles with the richness of pesto and the savory goodness of roasted chicken. It’s a light yet filling meal that brings together the vibrant flavors of the season in a paleo-friendly way, perfect for your holiday dinner.

Spaghetti Squash Paleo Carbonara

A healthy twist on the classic carbonara, this holiday dish uses spaghetti squash as a substitute for traditional pasta. The creamy bacon and egg sauce adds richness and warmth, while the spaghetti squash provides a light base, making it perfect for a guilt-free yet indulgent meal.

Ingredients:

• 1 large spaghetti squash
• 6 slices of bacon, chopped
• 2 eggs, beaten
• 1/4 cup coconut milk
• 1/4 cup nutritional yeast
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes, then let it cool slightly.
3. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove from the pan and set aside, leaving some bacon fat in the pan.
4. Use a fork to scrape the flesh of the roasted spaghetti squash into strands.
5. In a bowl, whisk together the eggs, coconut milk, nutritional yeast, garlic powder, salt, and pepper.
6. Toss the spaghetti squash strands in the bacon fat and add the egg mixture, stirring quickly to create a creamy sauce.
7. Stir in the crispy bacon and garnish with chopped parsley.

This paleo carbonara delivers all the comfort of a traditional carbonara without the guilt, making it an ideal option for your holiday feast. It’s a rich, satisfying dish that’s sure to please everyone at the table, especially those following a paleo lifestyle.

Mushroom and Spinach Paleo Lasagna

This holiday paleo lasagna features layers of savory mushrooms and spinach, combined with a rich tomato sauce and layered between sheets of zucchini instead of pasta. It’s a filling, flavorful dish that’s perfect for holiday gatherings.

Ingredients:

• 2 large zucchinis, sliced lengthwise
• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 4 cups fresh spinach
• 2 cups tomato sauce (no added sugar)
• 2 tbsp nutritional yeast
• 2 garlic cloves, minced
• 1/2 cup coconut cream
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the mushrooms and garlic, cooking for 5–7 minutes until the mushrooms release their moisture and become tender.
3. Add the spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
4. In a small saucepan, heat the tomato sauce over low heat. Stir in the nutritional yeast and coconut cream. Let it simmer for 5–10 minutes.
5. In a baking dish, layer the zucchini slices, followed by the mushroom and spinach mixture, and then the tomato sauce. Repeat the layers until all ingredients are used.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
7. Garnish with fresh basil before serving.

This Paleo Lasagna offers a hearty and comforting alternative to traditional lasagna, packed with nutritious vegetables and a creamy sauce. It’s a great option for holiday meals, providing all the satisfying flavors of lasagna without the grains or dairy.

Paleo Shrimp Scampi with Spaghetti Squash

This paleo-friendly shrimp scampi is a fresh, zesty dish perfect for the holiday table. It uses spaghetti squash as the base instead of traditional pasta, topped with succulent shrimp in a garlicky, lemon-butter sauce that brings a burst of flavor in every bite.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 4 tbsp ghee (or olive oil)
• 5 garlic cloves, minced
• 1/2 cup dry white wine
• Juice and zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, or until tender. Once cooked, use a fork to scrape out the squash into noodles.
3. While the squash roasts, heat ghee in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.
5. Pour in the white wine and lemon juice, allowing the sauce to simmer for another 2 minutes.
6. Add the spaghetti squash to the skillet, tossing to coat in the sauce.
7. Remove from heat and garnish with lemon zest and fresh parsley.

This Paleo Shrimp Scampi is a flavorful and light holiday dish, with the delicate flavors of shrimp enhanced by the rich garlic-lemon sauce. The spaghetti squash serves as the perfect grain-free base, making it a delicious, wholesome alternative to traditional pasta.

Paleo Roasted Butternut Squash Pasta with Sage and Bacon

This hearty, warming pasta alternative features roasted butternut squash noodles, sautéed with crispy bacon and fresh sage leaves. It’s an earthy and rich dish perfect for cozy holiday dinners, providing both sweetness from the squash and a savory kick from the bacon.

Ingredients:

• 2 medium butternut squashes, peeled and spiralized
• 6 slices of bacon, chopped
• 1/4 cup ghee or olive oil
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup coconut milk
• Salt and pepper to taste
• Freshly grated Parmesan or nutritional yeast for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the butternut squash into halves, peel, and spiralize into noodles.
2. Arrange the spiralized squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
3. While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
4. Add the ghee (or olive oil) to the skillet, then sauté the sage leaves for 1-2 minutes until fragrant.
5. Pour in the coconut milk, stirring until it thickens slightly, and season with salt and pepper.
6. Once the butternut squash noodles are done, add them to the skillet and toss to coat with the sage-coconut sauce.
7. Top with crispy bacon and a sprinkle of freshly grated Parmesan or nutritional yeast if desired.

This paleo butternut squash pasta combines sweet, tender squash noodles with a rich, savory sauce, making it a comforting and festive meal. The bacon and sage add depth to the dish, making it an excellent option for a satisfying holiday meal.

Paleo Holiday Meatballs with Zucchini Noodles and Tomato Basil Sauce

These paleo-friendly holiday meatballs are made from a blend of grass-fed beef and herbs, baked to perfection, and served over zucchini noodles with a flavorful tomato basil sauce. It’s a simple, healthy dish that’s perfect for holiday gatherings.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 lb ground grass-fed beef
• 1 egg
• 1/4 cup almond flour
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups tomato sauce (no added sugar)
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine ground beef, egg, almond flour, garlic, oregano, thyme, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a lined baking sheet.
4. Bake the meatballs for 20-25 minutes, or until cooked through.
5. While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but not mushy.
6. In a saucepan, heat the tomato sauce over medium heat, adding fresh basil, salt, and pepper to taste. Simmer for 5-7 minutes.
7. Serve the meatballs over the zucchini noodles and top with tomato basil sauce.

These paleo meatballs with zucchini noodles are a delicious and satisfying dish for the holidays. The flavorful meatballs paired with the fresh zucchini noodles and homemade tomato basil sauce make it a comforting, healthy, and grain-free alternative to traditional pasta dishes.

Note: More recipes​ are coming soon!