Paleo Spaghetti with Cheese

Indulge in a wholesome twist on a classic comfort food with this Paleo Spaghetti with Cheese. Featuring tender zucchini noodles, a robust tomato sauce seasoned with fragrant Italian herbs, and a luscious dairy-free "cheese" sauce made from creamy cashews and nutritional yeast, this recipe is a gluten-free, dairy-free delight that doesn’t skimp on flavor. Perfect for weeknight dinners, this versatile dish can be made vegetarian or include ground beef for a protein-packed option. Ready in just 45 minutes, it’s a healthy and satisfying choice that’s as beautiful as it is delicious—especially when garnished with fresh basil. Whether you’re following a Paleo lifestyle or just looking for a fresh, nutritious spin on spaghetti night, this recipe will leave you craving more.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces zucchini (large, for noodles)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 14-ounce can canned diced tomatoes
• 2 teaspoons Italian seasoning
• 1 pound ground beef (optional, for non-vegetarians)
• 1 cup raw cashews (soaked for the 'cheese' sauce)
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 cup water
• 0.25 cup fresh basil (optional, for garnish)

Directions

Step 1

Using a spiralizer or julienne peeler, turn the zucchinis into noodles and set them aside.

Step 2

If adding ground beef, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking up the meat, until browned and fully cooked. Remove from the skillet and set aside.

Step 3

In the same skillet, heat another tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.

Step 4

Add the canned diced tomatoes and Italian seasoning to the skillet. Stir well and let the sauce simmer on low heat for 10 minutes. If using ground beef, stir it back into the sauce during the simmering process.

Step 5

While the sauce is simmering, prepare the cashew cheese sauce. Drain the soaked cashews and place them in a blender along with nutritional yeast, lemon juice, garlic powder, salt, and water. Blend on high until smooth and creamy. Adjust salt to taste and set the sauce aside.

Step 6

In a separate large skillet, add the zucchini noodles and cook over medium heat for 2-3 minutes, tossing gently, until they are slightly softened but still have a crunch. Be careful not to overcook to avoid sogginess.

Step 7

To serve, divide the zucchini noodles among plates. Top with the tomato sauce and drizzle the cashew cheese sauce over the top. Garnish with fresh basil if desired.

Step 8

Serve immediately and enjoy your Paleo Spaghetti with Dairy-Free Cheese!

Nutrition Facts

Serving size	(2036.0g)

Amount per serving	% Daily Value*
Calories	2622.3

Total Fat 199.4g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 6.1g
Cholesterol 370.8mg	0%
Sodium 3307.8mg	0%
Total Carbohydrate 96.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 40.7g
Protein 130.5g	0%

Vitamin D 31.8IU	0%
Calcium 517.0mg	0%
Iron 31.1mg	0%
Potassium 5526.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 19.3%

Carbs: 14.3%