25+ Mouthwatering Sunday Paleo Pasta Recipes for Weekend Meal

Sundays are synonymous with relaxation, good food, and spending quality time with loved ones.

If you follow a paleo diet or are simply looking for healthier, grain-free pasta options, you don’t have to sacrifice taste or comfort.

The best part? Paleo pasta dishes are not only nutritious but also packed with the bold flavors and textures that make a weekend meal special.

Whether you’re a fan of hearty, slow-cooked sauces or light, refreshing salads, there’s something for everyone in this collection.

From classic spaghetti squash carbonara to zesty zoodles with pesto, these recipes will inspire your Sunday cooking and make your weekend meals both satisfying and healthy.

In this post, you’ll find 25+ paleo pasta recipes perfect for Sunday dinners, featuring a variety of main ingredients such as zucchini noodles, sweet potatoes, and spaghetti squash.

These dishes are gluten-free, dairy-free, and full of wholesome, nutrient-rich ingredients.

Whether you’re cooking for a family, entertaining friends, or meal prepping for the week ahead, these recipes will bring flavor and nourishment to your table.

25+ Mouthwatering Sunday Paleo Pasta Recipes for Weekend Meal

With these 25+ Sunday paleo pasta recipes, you have all the inspiration you need for your next weekend cooking adventure.

Each recipe is crafted to bring you the perfect balance of flavor, nutrition, and comfort. From the zesty and herbaceous to rich and hearty, your Sunday meals will never be dull.

These dishes demonstrate that eating clean and healthy doesn’t mean compromising on taste.

Whether you choose to indulge in creamy avocado and chicken zoodles or a classic tomato and basil spaghetti squash, you’ll find that paleo pasta can be both satisfying and delightful.

Embrace these recipes, make them your own, and enjoy the feeling of a truly nourishing Sunday meal.

Zucchini Noodle Carbonara

This paleo twist on the classic Italian carbonara features spiralized zucchini noodles, paired with a creamy, rich sauce made from egg yolks and coconut cream. It’s a satisfying, low-carb alternative that doesn’t sacrifice flavor.

Ingredients

• 3 medium zucchinis, spiralized
• 4 egg yolks
• 1/2 cup full-fat coconut cream
• 4 slices of pancetta or thick-cut bacon, chopped
• 1/2 cup grated Parmesan cheese (or paleo-friendly alternative)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet over medium heat, cook the pancetta or bacon until crispy. Remove from the pan and set aside, leaving the rendered fat.
2. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Add the spiralized zucchini noodles and sauté for 3-4 minutes, just until tender. Do not overcook; they should remain al dente.
4. In a bowl, whisk together the egg yolks, coconut cream, and half of the grated cheese. Season with a pinch of salt and black pepper.
5. Remove the skillet from the heat and quickly pour the egg mixture over the zucchini noodles, tossing continuously to create a creamy sauce. The residual heat from the pan will gently cook the egg yolks, creating a velvety texture.
6. Stir in the cooked pancetta and the remaining cheese.
7. Plate the dish and garnish with fresh parsley and additional cheese if desired. Serve immediately.

This dish is a perfect blend of creamy and savory, with the natural sweetness of the zucchini complementing the richness of the carbonara sauce. It’s a comforting meal that feels indulgent but stays true to paleo principles.

Spaghetti Squash Bolognese

A hearty and satisfying paleo spaghetti Bolognese that uses roasted spaghetti squash as a pasta substitute, topped with a rich, tomato-based meat sauce.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato paste
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and brush the inside with a bit of olive oil. Place cut-side down on a baking sheet and roast for 35-40 minutes or until the strands are tender.
2. In a large skillet over medium-high heat, heat the olive oil and sauté the onion, carrot, and celery until softened, about 5 minutes.
3. Add the garlic and cook for another minute before adding the ground meat. Cook, breaking up the meat with a spoon, until browned and cooked through.
4. Stir in the diced tomatoes, tomato paste, oregano, and basil. Season with salt and black pepper to taste. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. When the squash is done, use a fork to scrape out the flesh into strands and transfer to serving bowls.
6. Spoon the Bolognese sauce over the spaghetti squash and garnish with fresh basil.

The spaghetti squash provides a satisfying base that mimics traditional pasta while adding a slightly nutty, delicate flavor. This dish brings the comfort of an Italian classic without the gluten or refined carbs, making it ideal for a nourishing Sunday meal.

Sweet Potato Alfredo with Shrimp

This paleo-friendly alfredo dish uses roasted sweet potatoes for a slightly sweet, nutrient-rich pasta substitute, paired with a creamy coconut milk sauce and sautéed shrimp.

Ingredients

• 2 medium sweet potatoes, peeled and spiralized or cut into thin strips
• 1 lb large shrimp, peeled and deveined
• 1 cup full-fat coconut milk
• 2 tbsp ghee or unsalted butter
• 1/2 cup nutritional yeast (optional, for cheesy flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Place the sweet potato noodles on a baking sheet, drizzle with a little olive oil, and roast for 20-25 minutes, or until tender.
2. In a large skillet over medium heat, melt the ghee and add the shrimp. Cook for 2-3 minutes per side or until pink and opaque. Remove from the pan and set aside.
3. In the same skillet, add the coconut milk, garlic powder, onion powder, and nutritional yeast if using. Simmer for 5-6 minutes until the sauce thickens. Season with salt and black pepper.
4. Add the roasted sweet potato noodles to the sauce, tossing to coat evenly.
5. Return the shrimp to the skillet, stirring gently to combine.
6. Serve in bowls, garnished with fresh parsley.

The combination of sweet potato noodles and the creamy, coconut-based sauce delivers a delightful contrast in flavors and textures. This dish feels indulgent yet stays true to a paleo diet, making it perfect for a comforting, nourishing Sunday meal.

Paleo Pesto Zucchini Pasta with Chicken

A vibrant and fresh take on pasta with homemade paleo-friendly basil pesto and tender chicken, served over spiralized zucchini noodles. This dish is perfect for a satisfying Sunday dinner that’s full of flavor and nutrient-rich.

Ingredients

• 3 medium zucchinis, spiralized
• 2 boneless, skinless chicken breasts, sliced into strips
• 1/4 cup homemade or store-bought paleo pesto
• 2 tbsp olive oil
• 1/4 cup pine nuts, toasted (optional)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish
• 1/2 lemon, cut into wedges

Instructions

1. Season the chicken strips with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add the spiralized zucchini and sauté for 2-3 minutes until just tender. Do not overcook; the noodles should remain slightly firm.
3. Add the paleo pesto to the zucchini noodles, stirring well to coat.
4. Return the cooked chicken to the skillet, tossing to combine with the zucchini and pesto.
5. Plate the dish and sprinkle with toasted pine nuts, if using. Garnish with fresh basil leaves and serve with a wedge of lemon for a touch of brightness.

This dish captures the essence of a classic pasta meal with a healthy, paleo twist. The vibrant flavors of basil pesto and the juicy chicken paired with the slightly crunchy zucchini noodles create a balanced and satisfying meal perfect for a Sunday feast.

Cauliflower Alfredo with Broccoli and Salmon

This rich and creamy cauliflower-based alfredo sauce is served over roasted cauliflower rice and paired with tender broccoli and pan-seared salmon. A wholesome, dairy-free alternative that makes an impressive paleo dinner.

Ingredients

• 1 head of cauliflower, cut into florets
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or olive oil
• 1 tbsp nutritional yeast (optional, for cheesy flavor)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup broccoli florets
• 2 salmon fillets
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, toss with a drizzle of olive oil, and roast for 25 minutes or until golden and tender.
2. While the cauliflower is roasting, steam the broccoli until bright green and tender-crisp, about 3-4 minutes. Set aside.
3. In a food processor, blend the roasted cauliflower, coconut milk, ghee, nutritional yeast (if using), and garlic powder until smooth and creamy. Season with salt and black pepper to taste.
4. In a skillet over medium-high heat, sear the salmon fillets for 3-4 minutes per side or until cooked through. Remove and squeeze lemon juice over the top.
5. Serve the cauliflower alfredo over a bed of cauliflower rice, topped with steamed broccoli and the pan-seared salmon. Garnish with fresh parsley.

The combination of creamy cauliflower sauce, fresh broccoli, and flavorful salmon creates a nourishing and satisfying paleo meal. The lemon juice adds a light, tangy contrast to the richness, making it an excellent Sunday dinner option.

Butternut Squash and Sage Pappardelle

This paleo-friendly pappardelle-style dish uses roasted butternut squash strips paired with a savory, buttery sage sauce and topped with caramelized onions and toasted walnuts. Perfect for cozying up on a Sunday evening.

Ingredients

• 1 large butternut squash, peeled and sliced into thin, pappardelle-like strips
• 2 tbsp ghee or unsalted butter
• 2 tbsp fresh sage leaves, finely chopped
• 1/4 cup caramelized onions (made ahead of time or sautéed until golden)
• 1/4 cup toasted walnuts, chopped
• Salt and black pepper, to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Arrange the butternut squash strips on a baking sheet, season with salt and black pepper, and roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large skillet, melt the ghee over medium heat. Add the chopped sage and sauté for 1-2 minutes until fragrant. Add the caramelized onions and cook for another 2-3 minutes.
3. Add the roasted butternut squash strips to the skillet, tossing gently to coat with the sage and butter sauce.
4. Plate the dish and sprinkle with the toasted walnuts. Garnish with fresh sage leaves and serve immediately.

This dish beautifully combines the sweetness of roasted butternut squash with the savory depth of sage and the crunch of walnuts. The rich flavors and unique textures make this paleo pappardelle an indulgent yet healthy Sunday meal that will leave you feeling nourished and satisfied.

Paleo Mushroom Stroganoff

A rich and creamy paleo version of the classic beef stroganoff, made with tender mushrooms, sautéed onions, and a dairy-free cashew cream sauce, served over zoodles or cauliflower rice. This comforting dish is perfect for a cozy Sunday dinner.

Ingredients

• 1 lb beef sirloin or tenderloin, sliced into thin strips
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/2 cup water
• 2 tbsp ghee or coconut oil
• 1 tbsp Dijon mustard
• 1 tbsp arrowroot powder or tapioca starch (optional, for thickening)
• 1/2 tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Zoodles or cauliflower rice, for serving

Instructions

1. In a blender, combine the soaked and drained cashews with water and blend until smooth and creamy. Set aside.
2. In a large skillet over medium-high heat, melt the ghee and add the sliced beef. Cook for 3-4 minutes, stirring frequently until browned. Remove from the pan and set aside.
3. In the same skillet, add the sliced onion and cook for 2-3 minutes until translucent. Add the mushrooms and sauté for 5-6 minutes, until they release their moisture and start to brown. Stir in the minced garlic and cook for 1 more minute.
4. Return the beef to the skillet and add the Dijon mustard, thyme, and arrowroot powder (if using). Pour in the cashew cream and stir until well combined. Simmer for 3-4 minutes until the sauce thickens. Season with salt and black pepper to taste.
5. Serve over a bed of zoodles or cauliflower rice and garnish with fresh parsley.

This paleo mushroom stroganoff delivers the creamy, savory, and hearty flavors you expect from the classic dish but without any dairy or grains. The cashew cream adds a velvety richness, making it an ideal dish for a Sunday evening.

Paleo Lemon Garlic Shrimp and Asparagus Pasta

A light and refreshing paleo pasta dish featuring sautéed shrimp and crisp asparagus tossed in a lemon garlic sauce, served over spiralized sweet potato noodles. It’s quick, flavorful, and perfect for a sunny Sunday brunch or dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and spiralized
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. Add the remaining olive oil to the skillet and sauté the garlic for 1 minute. Add the asparagus and cook for 3-4 minutes until tender-crisp.
3. Stir in the sweet potato noodles and cook for 3-4 minutes, tossing frequently, until they are tender but still have a slight bite.
4. Add the shrimp back into the skillet along with the lemon zest, lemon juice, and crushed red pepper flakes. Toss everything together to coat evenly and season with salt and black pepper to taste.
5. Plate the dish and garnish with fresh parsley.

This lemon garlic shrimp and asparagus pasta is light, flavorful, and full of nutrients. The sweet potato noodles provide a slight sweetness that balances out the zesty lemon and garlic sauce, making it a refreshing dish that’s perfect for a Sunday dinner.

Paleo Seafood Paella

A vibrant and aromatic seafood paella that combines fresh shrimp, mussels, and calamari with colorful vegetables, all seasoned with a blend of traditional spices and served over cauliflower rice. A true showstopper for your Sunday meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1/2 lb calamari rings
• 2 cups cauliflower rice
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup green peas (optional)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp saffron threads (optional)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Fresh cilantro, for garnish

Instructions

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent. Add the garlic, bell pepper, and cherry tomatoes, cooking for another 2-3 minutes.
2. Stir in the smoked paprika, turmeric, and saffron (if using). Add the cauliflower rice and cook for 4-5 minutes, allowing the rice to absorb the flavors.
3. Add the shrimp, mussels, and calamari to the pan. Cover and cook for 5-7 minutes or until the mussels open and the seafood is cooked through.
4. Stir in the green peas (if using) and season with salt and black pepper to taste.
5. Serve with lemon wedges and garnish with fresh cilantro.

This paleo seafood paella is a colorful and aromatic dish that captures the essence of traditional Spanish cuisine without any grains or dairy. The combination of tender seafood, vegetables, and the warm, complex spices makes it a standout dish for a special Sunday meal.

Paleo Spaghetti Squash Carbonara

A paleo twist on the classic carbonara, featuring spaghetti squash noodles tossed with a creamy egg yolk sauce, crispy bacon, and a touch of garlic. This dish brings comfort and indulgence to your Sunday table, all while staying grain- and dairy-free.

Ingredients

• 1 medium spaghetti squash, roasted and strands separated
• 4 slices of bacon, diced
• 4 egg yolks
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 clove garlic, minced
• Salt and black 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, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 30-35 minutes or until tender. Once cool, use a fork to scrape out the strands and set aside.
2. In a skillet over medium heat, cook the diced bacon until crispy. Remove from the pan and set aside, leaving a small amount of bacon fat in the skillet.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Add the spaghetti squash strands and toss to coat in the bacon fat. Remove from heat.
4. In a bowl, whisk the egg yolks and nutritional yeast (if using). Slowly pour the mixture over the squash, stirring quickly to create a creamy coating without scrambling the eggs.
5. Add the cooked bacon back into the skillet, season with salt and black pepper to taste, and toss again.
6. Plate and garnish with fresh parsley before serving.

This paleo spaghetti squash carbonara is rich, creamy, and full of the smoky flavor of bacon. The egg yolks create a velvety texture, mimicking the traditional carbonara sauce, making it a hearty and satisfying dish perfect for a Sunday supper.

Paleo Lemon Herb Chicken with Garlic Broccoli Rice

A bright and flavorful dish featuring tender chicken marinated in a lemon herb blend and paired with garlic-infused broccoli rice. This meal is light, full of fresh flavors, and perfect for a nourishing Sunday lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts, pounded thin
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 head of broccoli, cut into florets and processed into rice-sized pieces
• Salt and black pepper, to taste

Instructions

1. In a bowl, mix 1 tbsp olive oil, lemon zest, lemon juice, parsley, thyme, and minced garlic. Season the chicken breasts with salt and black pepper, then coat with the lemon herb mixture. Marinate for at least 15-20 minutes.
2. While the chicken is marinating, heat the remaining olive oil in a skillet over medium-high heat. Add the broccoli rice and sauté for 4-5 minutes, stirring frequently until tender. Season with salt and black pepper and set aside.
3. In another skillet over medium-high heat, cook the marinated chicken for 4-5 minutes per side or until fully cooked and golden brown. Remove from the skillet and let rest for a couple of minutes before slicing.
4. Serve the lemon herb chicken over a bed of garlic broccoli rice and garnish with additional parsley.

This paleo lemon herb chicken with garlic broccoli rice is a simple yet flavorful dish that pairs the bright and aromatic flavors of lemon and herbs with the satisfying texture of broccoli rice. It’s a wonderful, light Sunday meal that packs a punch of freshness.

Paleo Buffalo Chicken Sweet Potato Bowls

A bold and satisfying dish that combines spicy buffalo chicken, creamy avocado slices, and a mix of fresh vegetables, all served over a bed of roasted sweet potato cubes. Perfect for a Sunday meal that delivers on taste and nourishment.

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 1/2 cup buffalo sauce (make sure it’s paleo-friendly or homemade)
• 2 large sweet potatoes, peeled and cubed
• 1 avocado, sliced
• 1 cup baby spinach or arugula
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of olive oil and season with salt and black pepper. Roast for 20-25 minutes or until tender and lightly caramelized.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium-high heat. Add the cubed chicken and cook for 5-6 minutes until cooked through. Pour in the buffalo sauce and stir until the chicken is coated. Cook for an additional 2-3 minutes until heated through.
3. Assemble the bowls by placing a generous serving of roasted sweet potato cubes at the base. Top with the buffalo chicken, avocado slices, baby spinach or arugula, and red onion.
4. Garnish with fresh cilantro if desired and serve immediately.

These paleo buffalo chicken sweet potato bowls are a hearty and satisfying meal with a perfect balance of heat, creaminess, and freshness. The sweet potatoes provide a naturally sweet base, while the buffalo chicken adds bold flavors, making this dish a great choice for a filling Sunday lunch or dinner.

Paleo Bolognese Zoodles

A rich and savory paleo-friendly twist on the classic Italian Bolognese, featuring ground meat simmered with tomatoes, garlic, and aromatic herbs, served over spiralized zucchini noodles. This dish is hearty, satisfying, and perfect for a cozy Sunday meal.

Ingredients

• 1 lb ground beef or a mix of ground beef and pork
• 2 cups tomato sauce (sugar-free and paleo-friendly)
• 1 can (14 oz) crushed tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely grated
• 1 celery stalk, finely chopped
• 1/4 cup red wine (optional, for deglazing)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 4-5 medium zucchini, spiralized into noodles
• Fresh basil, for garnish

Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the grated carrot and celery, cooking for another 2-3 minutes.
2. Add the minced garlic and ground meat to the skillet. Cook until the meat is browned, breaking it up as it cooks. If using, pour in the red wine and let it cook off for 2 minutes.
3. Stir in the tomato sauce and crushed tomatoes. Add the oregano and basil, and season with salt and black pepper. Simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
4. While the Bolognese sauce simmers, heat a large skillet over medium heat and sauté the spiralized zucchini noodles for 2-3 minutes until tender but still firm.
5. Serve the Bolognese sauce over the zoodles and garnish with fresh basil.

This paleo Bolognese zoodles dish is a satisfying, low-carb alternative to traditional pasta dishes. The rich tomato-based meat sauce perfectly complements the light and fresh zucchini noodles, making it a classic and healthy Sunday dinner.

Paleo Pesto Chicken Spaghetti Squash

A vibrant and fragrant dish made with tender chicken, homemade paleo pesto, and roasted spaghetti squash. This recipe brings Italian flavors to the dinner table without the carbs or dairy.

Ingredients

• 1 medium spaghetti squash, roasted and strands separated
• 2 boneless, skinless chicken breasts, cubed
• 1/2 cup paleo-friendly pesto (store-bought or homemade)
• 1/4 cup pine nuts, toasted (optional)
• 2 tbsp olive oil
• 1/4 cup grated paleo Parmesan (optional)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 30-35 minutes until tender. Once cool, use a fork to scrape out the strands and set aside.
2. In a skillet over medium heat, heat the olive oil and add the cubed chicken. Cook for 5-6 minutes until the chicken is fully cooked and lightly browned. Add the minced garlic during the last minute of cooking and season with salt and black pepper.
3. In a large mixing bowl, toss the spaghetti squash strands with the paleo pesto until evenly coated. Add the cooked chicken and gently toss to combine.
4. Transfer to a serving dish and sprinkle with toasted pine nuts and optional paleo Parmesan. Garnish with fresh basil leaves.

The combination of spaghetti squash and homemade pesto with chicken makes this dish a light, flavorful, and satisfying paleo-friendly dinner that’s perfect for a relaxing Sunday meal.

Paleo Pad Thai with Zoodles

A paleo-friendly version of the classic Thai noodle dish, made with spiralized zucchini noodles, tender chicken, scrambled eggs, and a rich, tangy sauce infused with lime and tamarind flavors. This dish is a bold, flavorful option for Sunday night dinner.

Ingredients

• 4 medium zucchini, spiralized into noodles
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 large eggs, lightly beaten
• 3 tbsp coconut oil
• 1/4 cup almond butter (or sunflower seed butter for nut-free)
• 2 tbsp coconut aminos (or tamari)
• 1 tbsp lime juice
• 1 tbsp fish sauce (optional)
• 1/2 tsp tamarind paste (optional)
• 1/4 cup chopped green onions
• 1/4 cup chopped roasted peanuts (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet or wok, heat 1 tbsp of coconut oil over medium-high heat. Add the chicken slices and cook for 3-4 minutes until fully cooked and golden. Remove from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil and pour in the beaten eggs. Scramble for 1-2 minutes until just set, then remove from the skillet and set aside.
3. In a bowl, whisk together the almond butter, coconut aminos, lime juice, fish sauce (if using), and tamarind paste. Adjust seasoning as needed.
4. Add the spiralized zucchini noodles to the skillet and sauté for 2-3 minutes until tender-crisp. Pour the sauce over the zoodles and toss to coat evenly. Add the cooked chicken and scrambled eggs back to the skillet and stir to combine.
5. Serve the Pad Thai topped with chopped green onions, roasted peanuts, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

This paleo Pad Thai with zoodles provides the same delicious, complex flavors as the traditional dish but is made with wholesome, gluten-free ingredients. It’s a satisfying, flavor-packed dish perfect for a Sunday dinner that transports your taste buds to Thailand.

Note: More recipes​ are coming soon!