25+ Easy-to-Make Saturday Paleo Pasta Recipes for Your Next Meal

If you’re following a Paleo lifestyle, finding satisfying and delicious meals that align with your dietary goals can sometimes be a challenge—especially when it comes to comfort foods like pasta.

Traditional pasta dishes often rely on grains and gluten, but that doesn’t mean you have to give up your favorite pasta dishes.

In fact, with the right ingredients and a little creativity, you can recreate classic pasta dishes in a Paleo-friendly way.

Whether you’re looking for a light, vegetable-based noodle or a hearty meat sauce, there are endless possibilities to explore.

In this blog post, we’ll introduce over 25 Saturday Paleo pasta recipes that will not only satisfy your cravings for pasta but also nourish your body with wholesome, nutrient-dense ingredients.

From zucchini noodles to spaghetti squash, you’ll discover the perfect alternatives to traditional pasta, all while keeping your meals gluten-free, dairy-free, and free of refined sugars.

These recipes are perfect for weekends when you want a healthy, satisfying dish that the whole family will love.

25+ Easy-to-Make Saturday Paleo Pasta Recipes for Your Next Meal

By swapping out traditional pasta for vegetable-based noodles and using whole, nutrient-dense ingredients, these 25+ Saturday Paleo pasta recipes provide a delicious and healthy alternative to carb-heavy pasta dishes.

Whether you’re following the Paleo diet for weight loss, improved digestion, or simply to eat cleaner, these recipes prove that you can enjoy satisfying, comforting meals without compromising on flavor or nutrition.

These pasta alternatives, along with the rich sauces and protein-packed toppings, will keep you full and energized while supporting your Paleo lifestyle.

With options ranging from light and refreshing to hearty and filling, there’s something for everyone to enjoy.

So, why not get creative in the kitchen this weekend and try some of these delicious and healthy Paleo pasta recipes?

Your taste buds and body will thank you!

Paleo Sweet Potato Pasta with Avocado Pesto

This delightful Paleo Sweet Potato Pasta with Avocado Pesto combines the earthy sweetness of spiralized sweet potato noodles with a creamy, nutrient-packed avocado pesto. It’s a refreshing and healthy alternative to traditional pasta, making it perfect for a Paleo diet. The creamy texture of the avocado adds a luxurious finish to the light, fresh flavors, while the sweet potatoes provide a satisfying bite. This dish is full of healthy fats, fiber, and antioxidants, making it not only delicious but nourishing as well.

Ingredients:

• 2 medium sweet potatoes (spiralized)
• 2 ripe avocados
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)
• Cherry tomatoes (for garnish, optional)

Instructions:

1. Begin by spiralizing the sweet potatoes into noodles using a spiralizer. If you don’t have a spiralizer, you can also use a vegetable peeler to create thin strips.
2. In a large pan, heat a drizzle of olive oil over medium heat. Add the spiralized sweet potatoes and cook for 4-5 minutes, stirring occasionally, until tender but still firm. Set aside.
3. In a blender or food processor, combine the avocados, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add a little water if the pesto is too thick.
4. Toss the cooked sweet potato noodles with the avocado pesto until evenly coated.
5. Optionally, garnish with pine nuts and cherry tomatoes for a fresh touch.

This dish is a beautiful fusion of flavors and textures, with the sweet potatoes providing a hearty base for the smooth and zesty avocado pesto. The combination of healthy fats from the avocado and the vitamins and fiber from the sweet potatoes makes this meal both satisfying and nutritious. It’s the perfect comfort food alternative for those following a Paleo lifestyle, and it’s sure to become a staple in your weekend meal rotation.

Zucchini Noodles with Ground Turkey and Tomato Sauce

Zucchini noodles, or “zoodles,” make a perfect Paleo-friendly alternative to traditional pasta. Paired with a rich, homemade tomato sauce and lean ground turkey, this dish is a protein-packed meal with minimal carbs. The zoodles soak up the savory sauce, while the turkey adds a filling, meaty element, making this meal ideal for a hearty, satisfying dinner. This recipe is not only healthy but also incredibly simple to prepare, making it perfect for a busy Saturday night.

Ingredients:

• 4 medium zucchinis (spiralized)
• 1 lb ground turkey (lean)
• 2 cups crushed tomatoes (or tomato puree)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Begin by spiralizing the zucchinis into noodles and setting them aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Season with salt, pepper, oregano, and basil.
4. Pour in the crushed tomatoes, stirring to combine. Let the sauce simmer on low heat for 10-15 minutes, allowing the flavors to meld together.
5. While the sauce is simmering, cook the zucchini noodles in a separate pan. Heat a drizzle of olive oil over medium heat, and sauté the zoodles for 2-3 minutes until just tender.
6. Serve the zoodles with the turkey tomato sauce, garnishing with fresh basil if desired.

This Zucchini Noodles with Ground Turkey and Tomato Sauce is a wholesome, satisfying meal that perfectly replicates the comfort of pasta without the gluten and carbs. The turkey adds lean protein, while the zucchini noodles keep the dish light and nutrient-packed. With the fresh tomato sauce brimming with herbs, this dish is as comforting as it is healthy. Perfect for a Paleo dinner, it’s a quick, flavorful option that will leave you feeling energized and satisfied.

Butternut Squash Noodles with Sage and Bacon

Butternut squash noodles are the star of this delicious and savory Paleo dish, combined with crispy bacon and fragrant sage. The natural sweetness of the squash is balanced perfectly with the smoky, salty flavor of the bacon and the earthy aroma of the sage. This dish is both decadent and nourishing, thanks to the nutrient-rich butternut squash, which is full of vitamins and antioxidants. It’s a perfect weekend meal that feels indulgent yet aligns with the principles of the Paleo diet.

Ingredients:

• 2 medium butternut squashes (peeled and spiralized)
• 6 slices of bacon (diced)
• 1 tablespoon olive oil
• 1/4 cup fresh sage leaves
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds (optional)

Instructions:

1. Peel and spiralize the butternut squashes to create noodles. If you don’t have a spiralizer, you can cut the squash into thin matchstick pieces.
2. Heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the olive oil and fresh sage leaves. Sauté for 1-2 minutes, allowing the sage to crisp up and release its aroma.
4. Add the butternut squash noodles to the skillet and cook for 5-6 minutes, stirring occasionally, until the noodles are tender but still slightly firm.
5. Toss the cooked noodles with the crispy bacon, sage, and a pinch of salt and pepper. Optionally, garnish with toasted pumpkin seeds for added crunch.

This Butternut Squash Noodles with Sage and Bacon dish is a celebration of fall flavors. The sweet, earthy squash pairs perfectly with the salty bacon and aromatic sage, creating a combination that’s both comforting and sophisticated. Not only does this dish deliver a lot of flavors, but it also packs in plenty of nutrients, making it a fantastic choice for a wholesome Paleo meal. Whether you’re looking for something cozy and filling or just want to enjoy a healthy, flavorful dish, this recipe checks all the boxes.

Paleo Cauliflower Pasta with Garlic Shrimp and Lemon Butter Sauce

This Paleo Cauliflower Pasta with Garlic Shrimp and Lemon Butter Sauce is a luxurious yet healthy alternative to traditional pasta dishes. The cauliflower noodles offer a light, grain-free base while the garlic shrimp provide a burst of savory, seafood flavor. The rich lemon butter sauce ties everything together with its creamy, tangy depth, elevating the dish to a gourmet level. This recipe is perfect for a date night or any special occasion, as it combines simplicity with elegance and loads of flavor.

Ingredients:

• 1 medium cauliflower (cut into florets and processed into rice-like pieces)
• 1 lb shrimp (peeled and deveined)
• 4 tablespoons ghee (clarified butter)
• 3 cloves garlic (minced)
• Zest and juice of 1 lemon
• 1 tablespoon fresh parsley (chopped)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Process the cauliflower florets in a food processor until it reaches a rice-like texture.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for 4-5 minutes, stirring frequently, until tender but still slightly firm. Season with salt and pepper. Remove from heat and set aside.
3. In the same skillet, heat another tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the ghee and minced garlic, sautéing for 1 minute until fragrant.
5. Add the lemon zest, juice, and parsley to the pan, stirring well. Return the shrimp to the pan, tossing to coat them in the lemon butter sauce.
6. Serve the garlic shrimp over the cauliflower pasta, drizzling the lemon butter sauce over the top.

This Cauliflower Pasta with Garlic Shrimp and Lemon Butter Sauce is an indulgent yet healthy dish that delivers fresh, bright flavors. The cauliflower noodles provide a low-carb, nutrient-rich base, while the shrimp and lemon butter sauce elevate the meal with a touch of decadence. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this dish offers a perfect balance of richness and lightness that will impress any guest. It’s a refined, Paleo-approved recipe that will keep you coming back for more.

Paleo Chicken Alfredo with Zucchini Noodles

Paleo Chicken Alfredo with Zucchini Noodles is a creamy, comforting dish that offers all the satisfaction of traditional Alfredo pasta but without the dairy or gluten. The zoodles (zucchini noodles) replace pasta, and a rich, velvety cashew cream sauce stands in for heavy cream, making this dish both Paleo-friendly and nourishing. With tender chicken and a deliciously creamy sauce, this dish is the ultimate healthy comfort food for those looking to indulge without the guilt.

Ingredients:

• 2 large zucchinis (spiralized into noodles)
• 2 chicken breasts (boneless and skinless)
• 1/2 cup raw cashews (soaked for 4 hours)
• 1/2 cup water
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Begin by spiralizing the zucchinis into noodles and setting them aside.
2. In a skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook in the skillet for 6-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet and slice it thinly.
3. In a blender or food processor, combine the soaked cashews, water, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy. Add a little more water if the sauce is too thick.
4. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Pour the cashew Alfredo sauce over the zoodles and toss to coat. Add the sliced chicken on top and garnish with fresh parsley.

This Paleo Chicken Alfredo with Zucchini Noodles is a rich, creamy dish that doesn’t compromise on flavor or comfort. The cashew cream sauce provides the same velvety texture as traditional Alfredo but without the dairy. The zucchini noodles are light and refreshing, while the tender chicken brings in a hearty protein element. Whether you’re following a Paleo diet or just looking for a healthier twist on a classic comfort food, this dish will satisfy your cravings while keeping you nourished.

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a delectable Paleo-friendly version of the classic Italian carbonara. The spaghetti squash replaces traditional pasta, providing a lighter, more nutrient-dense option. Paired with crispy bacon and a creamy egg-based sauce, this dish is rich and indulgent while still being fully Paleo-approved. The combination of smoky bacon and velvety egg sauce creates a comforting, savory flavor profile, making this a perfect meal for any day of the week.

Ingredients:

• 1 medium spaghetti squash
• 6 slices of bacon (diced)
• 2 large eggs
• 1/2 cup full-fat coconut milk
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
2. In a skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. In a bowl, whisk together the eggs, coconut milk, salt, and pepper until smooth.
5. Add the spaghetti squash strands to the skillet, followed by the egg mixture. Toss everything together over low heat until the sauce thickens and coats the squash, about 2-3 minutes.
6. Stir in the crispy bacon and garnish with fresh parsley.

Spaghetti Squash Carbonara brings all the classic comfort of traditional carbonara, but with a Paleo-friendly twist. The spaghetti squash provides a tender, naturally sweet base, while the creamy egg sauce and crispy bacon deliver the savory, indulgent flavors you love. This dish is perfect for a cozy Saturday meal or a special occasion. It’s satisfying, flavorful, and feels like a decadent treat, all while being completely aligned with your Paleo lifestyle.

Paleo Pesto Zucchini Noodles with Grilled Chicken

This Paleo Pesto Zucchini Noodles with Grilled Chicken dish is a vibrant, flavorful meal that combines the freshness of zucchini noodles with the bold, herbaceous flavors of pesto. The zucchini noodles, or zoodles, provide a light and crunchy base, while the grilled chicken adds a satisfying protein element. Topped with a homemade Paleo-friendly pesto sauce made with basil, garlic, and pine nuts, this dish is a wholesome, low-carb, and gluten-free alternative to traditional pasta. It’s perfect for a quick and healthy weekend lunch or dinner.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 2 chicken breasts (boneless and skinless)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 garlic clove
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from the grill and set aside to rest for a few minutes before slicing.
2. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy. You can add a little more olive oil if the pesto is too thick.
3. Heat a large skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until just tender, but still slightly firm.
4. Toss the zucchini noodles with the pesto until well coated.
5. Plate the pesto-coated zoodles and top with the sliced grilled chicken.

This Paleo Pesto Zucchini Noodles with Grilled Chicken is a fresh, nutritious meal that is bursting with flavor. The homemade pesto is aromatic and vibrant, pairing perfectly with the light, tender zucchini noodles. The grilled chicken adds a savory and satisfying protein component that makes this dish feel like a full meal. It’s an ideal option for those seeking a low-carb, gluten-free meal that doesn’t compromise on taste. Quick, healthy, and delicious, this dish is sure to become a favorite in your Paleo recipe rotation.

Paleo Shrimp Scampi with Spaghetti Squash

This Paleo Shrimp Scampi with Spaghetti Squash is a fantastic twist on the classic Italian shrimp scampi. The spaghetti squash serves as the perfect grain-free alternative to traditional pasta, providing a light and slightly sweet base for the rich, buttery shrimp scampi sauce. The shrimp are sautéed in garlic, lemon, and olive oil, creating a bright and savory dish that is bursting with flavor. With its combination of healthy fats, lean protein, and vegetables, this dish is both indulgent and nourishing, making it an excellent choice for a healthy Paleo dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp (peeled and deveined)
• 4 tablespoons ghee (clarified butter)
• 4 cloves garlic (minced)
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the spaghetti squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender. Use a fork to scrape the flesh into spaghetti-like strands.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, melt the ghee over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the lemon zest and juice to the skillet, stirring well. Return the shrimp to the pan and toss to coat in the garlic lemon butter sauce.
5. Serve the shrimp scampi over the roasted spaghetti squash, garnishing with fresh parsley.

This Paleo Shrimp Scampi with Spaghetti Squash is a lighter yet flavorful take on a classic dish. The spaghetti squash provides the perfect base for the succulent shrimp and zesty garlic lemon sauce. The rich buttery flavor from the ghee, combined with the freshness of the lemon, creates a harmonious, satisfying meal. It’s a wonderful option for those following a Paleo lifestyle, offering a refreshing and healthy alternative to traditional pasta-based dishes. This recipe is easy to prepare, full of flavor, and perfect for a nutritious dinner.

Paleo Meatball Zucchini Pasta Bake

This Paleo Meatball Zucchini Pasta Bake is a delicious and hearty dish that combines two beloved foods: meatballs and pasta, with a Paleo twist. The zucchini noodles serve as a gluten-free substitute for traditional pasta, and the homemade meatballs, made with ground beef and almond flour, are tender, flavorful, and packed with protein. Topped with a homemade marinara sauce and baked until bubbly, this dish is a comforting, nutritious alternative to classic pasta bakes. It’s a perfect meal for meal prep or family dinner.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 1 lb ground beef (grass-fed)
• 1/4 cup almond flour
• 1 egg
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce (no sugar added)
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a mixing bowl, combine the ground beef, almond flour, egg, oregano, garlic powder, salt, and pepper. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet.
2. Bake the meatballs for 15-20 minutes, or until browned and cooked through.
3. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender. Set aside.
4. In a large casserole dish, spread a thin layer of marinara sauce on the bottom. Add a layer of zucchini noodles, followed by half of the meatballs and more marinara sauce. Repeat the layers, finishing with a layer of sauce on top.
5. Bake the casserole for 10-15 minutes, or until heated through and bubbly.
6. Garnish with fresh basil and serve.

This Paleo Meatball Zucchini Pasta Bake is a crowd-pleasing dish that delivers all the comfort of a traditional pasta bake, but without any grains or dairy. The zucchini noodles provide a light base, while the homemade meatballs add savory flavor and texture. The marinara sauce ties everything together, creating a delicious and hearty meal that everyone will love. Whether you’re serving it for a family dinner or meal prepping for the week, this dish is a perfect option for anyone following a Paleo diet and craving something satisfying and flavorful.

Paleo Butternut Squash and Sage Pasta

This Paleo Butternut Squash and Sage Pasta is a rich, flavorful dish that pairs roasted butternut squash with fresh sage and a creamy cashew-based sauce. The sweetness of the roasted squash complements the earthy sage, creating a delightful balance of flavors. Served over zucchini noodles, this dish is comforting and nutrient-packed without the carbs of traditional pasta. Perfect for a cozy fall or winter evening, this dish is a wonderful way to enjoy seasonal vegetables in a way that fits within your Paleo lifestyle.

Ingredients:

• 1 medium butternut squash (peeled and cubed)
• 4 medium zucchinis (spiralized into noodles)
• 1/2 cup raw cashews (soaked for 4 hours)
• 1/4 cup coconut milk
• 1 tablespoon ghee (clarified butter)
• 6 fresh sage leaves (chopped)
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. While the squash roasts, heat the ghee in a large skillet over medium heat. Add the chopped sage and garlic, sautéing for 1-2 minutes until fragrant.
3. In a food processor or blender, combine the soaked cashews, coconut milk, salt, and pepper. Blend until smooth and creamy. Adjust with more coconut milk if necessary for desired consistency.
4. Spiralize the zucchinis into noodles and lightly sauté them in the skillet with the sage and garlic mixture for 2-3 minutes until tender but still firm.
5. Once the squash is done roasting, add it to the skillet with the zucchini noodles and pour the cashew cream sauce over everything. Toss to combine and heat through.
6. Serve warm, garnished with extra sage if desired.

This Paleo Butternut Squash and Sage Pasta is a comforting and hearty dish that offers the best of fall flavors with the richness of roasted squash and the earthiness of sage. The creamy cashew sauce adds a velvety texture that makes this dish feel indulgent, while the zucchini noodles keep it light and healthy. Whether you’re enjoying it as a weeknight dinner or serving it at a special gathering, this dish is sure to please those who love rich, flavorful, and seasonal meals that fit perfectly into a Paleo diet.

Paleo Beef and Spinach Lasagna with Sweet Potato Noodles

This Paleo Beef and Spinach Lasagna with Sweet Potato Noodles is a hearty and comforting dish that replaces traditional pasta with thin slices of sweet potato. Layered with a flavorful beef and spinach filling, the lasagna is topped with a rich tomato sauce and baked to perfection. The sweet potato noodles provide a slightly sweet contrast to the savory beef and rich sauce, making for a deliciously unique take on the classic lasagna. This dish is a perfect Paleo alternative for those craving lasagna without the grains or dairy.

Ingredients:

• 2 medium sweet potatoes (sliced thinly lengthwise)
• 1 lb ground beef (grass-fed)
• 2 cups fresh spinach (chopped)
• 2 cups marinara sauce (no sugar added)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the sweet potatoes into thin, lasagna-like noodles using a mandoline or sharp knife. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Stir in the oregano, salt, and pepper, then add the chopped spinach and cook for another 2-3 minutes until wilted.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of sweet potato slices, followed by a layer of the beef and spinach mixture. Repeat the layers, finishing with a layer of marinara sauce on top.
5. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown.
6. Garnish with fresh basil and serve.

This Paleo Beef and Spinach Lasagna with Sweet Potato Noodles is a satisfying, rich dish that reimagines the classic lasagna with Paleo-friendly ingredients. The sweet potato noodles provide a tender, naturally sweet base, while the ground beef and spinach filling offers a hearty and flavorful center. With a rich tomato sauce tying everything together, this lasagna is a comforting, nutrient-dense meal that can be enjoyed by anyone following a Paleo diet. It’s perfect for family dinners, meal prepping, or serving guests at your next gathering.

Paleo Chicken Piccata with Zucchini Noodles

Paleo Chicken Piccata with Zucchini Noodles is a zesty and flavorful dish that brings the classic Italian chicken piccata to a whole new level. The tender, pan-seared chicken breasts are topped with a tangy lemon-caper sauce that delivers a burst of citrusy freshness, while zucchini noodles provide a light and nutritious base. This dish is easy to make, yet impressive enough for a special dinner, offering a balance of protein, healthy fats, and fresh vegetables all within a Paleo-friendly framework.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 medium zucchinis (spiralized into noodles)
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon capers (drained)
• 1/4 cup chicken broth (low-sodium)
• 2 tablespoons ghee (clarified butter)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chicken broth, lemon juice, and capers, stirring to combine. Bring the sauce to a simmer for 2-3 minutes, allowing the flavors to meld.
3. Add the ghee to the skillet, stirring until melted and incorporated into the sauce.
4. In a separate pan, sauté the zucchini noodles for 2-3 minutes until just tender but still firm.
5. Serve the zucchini noodles topped with the chicken breasts and pour the lemon-caper sauce over the top. Garnish with fresh parsley.

This Paleo Chicken Piccata with Zucchini Noodles is a refreshing, flavorful dish that delivers all the satisfying flavors of traditional chicken piccata while staying completely Paleo-friendly. The tender chicken, paired with the tangy lemon-caper sauce, is balanced perfectly by the light and slightly crunchy zucchini noodles. This dish is an excellent option for a healthy weeknight dinner or an elegant meal to impress guests, providing plenty of flavor without any gluten, grains, or dairy.

Paleo Bolognese with Spaghetti Squash

This Paleo Bolognese with Spaghetti Squash is a hearty and flavorful twist on the classic Italian meat sauce. The traditional pasta is replaced with roasted spaghetti squash, which provides a naturally sweet, tender base to hold the rich Bolognese sauce. The sauce itself is a slow-simmered mixture of ground beef, tomatoes, onions, and aromatic herbs, delivering deep, savory flavors that pair perfectly with the spaghetti squash. This dish is perfect for a cozy family dinner and provides all the satisfaction of a pasta dish while keeping it Paleo-friendly.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (grass-fed)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 2 cups crushed tomatoes (no sugar added)
• 1/2 cup tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender. Use a fork to scrape the flesh into spaghetti-like strands.
2. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then lower the heat and let the sauce cook for 20-30 minutes, stirring occasionally.
5. Serve the Bolognese sauce over the roasted spaghetti squash strands and garnish with fresh parsley.

This Paleo Bolognese with Spaghetti Squash offers all the comforting flavors of the classic dish while keeping it completely Paleo. The spaghetti squash provides a satisfying, light base that pairs wonderfully with the rich, savory meat sauce. With its depth of flavor from slow-simmered tomatoes, garlic, and herbs, this dish is hearty enough for a weeknight dinner or a family gathering. The fact that it’s gluten-free, grain-free, and dairy-free makes it a great option for those following a Paleo lifestyle, without sacrificing flavor or satisfaction.

Paleo Turkey Meatballs with Spaghetti Squash and Tomato Basil Sauce

These Paleo Turkey Meatballs with Spaghetti Squash and Tomato Basil Sauce make for a light yet satisfying meal that’s perfect for those following a Paleo or low-carb diet. The turkey meatballs are seasoned with fresh herbs and baked to perfection, while the spaghetti squash provides a nutritious, low-carb alternative to pasta. Paired with a simple, homemade tomato basil sauce, this dish is full of flavor and nutrients, offering a delicious way to enjoy classic Italian flavors without any grains or dairy.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 egg
• 1/4 cup almond flour
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 medium spaghetti squash
• 2 cups marinara sauce (no sugar added)
• 1/4 cup fresh basil (chopped)
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C). In a mixing bowl, combine the ground turkey, egg, almond flour, minced garlic, oregano, salt, and pepper. Mix well and form the mixture into 1-inch meatballs.
2. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through.
3. While the meatballs are baking, cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil, salt, and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, until tender. Use a fork to scrape out the flesh into spaghetti-like strands.
4. In a small saucepan, heat the marinara sauce over low heat. Stir in the fresh basil and allow the sauce to simmer for 5-10 minutes.
5. Serve the turkey meatballs over the spaghetti squash strands and top with the tomato basil sauce.

These Paleo Turkey Meatballs with Spaghetti Squash and Tomato Basil Sauce are a light and flavorful take on traditional Italian meatballs and pasta. The turkey meatballs are juicy and flavorful, while the spaghetti squash offers a low-carb, nutritious base that pairs beautifully with the savory tomato sauce. With fresh herbs and simple ingredients, this dish is packed with flavor and perfect for those seeking a healthier alternative to pasta. It’s a satisfying meal that everyone can enjoy, whether they’re following a Paleo diet or simply looking for a wholesome meal.

Paleo Shrimp and Avocado Pasta

This Paleo Shrimp and Avocado Pasta is a refreshing, light dish that combines the savory flavor of shrimp with creamy avocado to create a satisfying, nutritious meal. The zucchini noodles serve as a healthy, low-carb pasta replacement, while the avocado adds a smooth, rich texture to the dish. Tossed in a tangy lemon and garlic dressing, this dish is perfect for a quick weeknight dinner or a healthy lunch that still feels indulgent. It’s full of healthy fats, lean protein, and fresh veggies, all in one delicious meal.

Ingredients:

• 4 medium zucchinis (spiralized into noodles)
• 1 lb shrimp (peeled and deveined)
• 2 ripe avocados (pitted and peeled)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and sauté for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still firm.
3. In a blender or food processor, combine the avocados, lemon juice, lemon zest, salt, and pepper. Blend until smooth and creamy.
4. Toss the zucchini noodles with the avocado sauce until well coated. Add the shrimp on top and garnish with fresh cilantro.

This Paleo Shrimp and Avocado Pasta is a vibrant, refreshing dish that’s as nutritious as it is delicious. The creamy avocado sauce brings a rich texture, while the shrimp adds protein and savory flavor. The zucchini noodles keep it light and healthy, making this dish a perfect choice for those following a Paleo lifestyle. With a tangy lemon and garlic kick, it’s a simple yet flavorful dish that’s sure to become a favorite for a quick, satisfying meal that feels indulgent without any grains or dairy.

Note: More recipes are coming soon!