Cheesy Zoodle Pasta (Vegan, Paleo, AIP)

· Nom nom nom nom ·

July 9, 2017 0 Comments

You can batch cook this cheese and have enough to freeze in small containers for individual use!

I am soooo distracted while writing this and uploading the recipe. I’m watching Big Brother and that ish is INTENSE.

Anyways, I make this cheese sauce all the time. It’s super good for nachos and you can add more broth to make it creamier if you want. I used summer squash zoodles but you could use ANY kind of noodles you want! It’s so versatile! Plus, it’s totally toddler-friendly. Unless one of your toddlers is named Dacey, then GOOD LUCK.

Cheesy Zoodle Pasta (Vegan, Paleo, AIP)

This tastes amazingly cheesy without using any dairy or nuts at all! 

Course: Main Course
Author: Elisa
  1. Bring a large pot of water to boil and add the carrots and cauliflower and boil until tender - about 10 mins.

  2. Drain the veggies and put in a food processor with the rest of the ingredients (except the squash). Process until smooth and creamy and stop periodically to scrape the sides.

  3. Plate your spiralized noodles and add the cheese sauce and top with yummy roasted pumpkin seeds.

Recipe Notes


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