AIP Paleo Spaghetti

Ahhh…Spaghetti- a childhood favorite for many, including myself. I always find that I miss tomato based dishes the most. I actually didn’t realize how many of my favorite dishes had tomatoes in them- lasagna, chili, pizza, and of course spaghetti.

Making No-mato sauce is often a bit time consuming and to be honest I don’t often make my own. As a result I haven’t really had traditional spaghetti in the last 3 years or so. But then KC Naturals came out with a No-mato sauce and my problem was solved. I no longer needed to take the time to make my own sauce, I could buy it in a jar and make a quick weeknight meal like I use to. If you haven’t tried their sauce, I would highly recommend it but if you prefer to make your own try this recipe.

In this recipe I used butternut squash noodles (I buy mine already spiraled at my local grocery store) because they have a really neutral flavor and aren’t watery like zucchini. That being said, you can swap out the butternut squash noodles for zucchini noodles or sweet potato noodles.

I love adding bacon to recipes but of course you could just leave it out if you aren’t able to find an AIP friendly bacon. Another option would be to use side pork which you can get at most grocery stores.

I always use baby spinach or kale in my recipes but feel free to use your green of choice.

This is so quick and easy to make and it’s great for batch cooking and freezing portions for lunches. I made a double batch a few days ago and froze some for lazy days.

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This is a game changer- Weeknight Spaghetti is back on the menu AIP folks! What are you waiting for, go make some!

XO Meagen Ashley

*This recipe has been shared on the Paleo AIP Recipe Roundtable

5 from 1 vote

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AIP Paleo Spaghetti

A quick and easy Spaghetti using no-mato sauce!

Course Main Dish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 6 slices Bacon, chopped
• 1 pound ground pork or beef
• 250 grams white mushrooms, sliced thin
• 340 grams butternut squash noodles
• 1 jar No-mato sauce
• 3 cups baby spinach
• 1 tsp salt
• 2 Tbsp fresh basil, chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cloves garlic, minced
• 1-2 Tbsp avocado oil

Instructions

1. Chop the bacon and saute until crispy. Set aside.
2. Brown the ground pork or beef until no longer pink, about 5-7 minutes. Add salt to taste then set aside.
3. Heat the avocado oil in a large frying pan over medium heat. Saute the minced garlic, and mushrooms for 4-5 minutes. Add in the oregano, thyme and salt. Stir.
4. Stir in the baby spinach until it has wilted. Add the sauce and bring to a boil, then reduce heat to low and simmer for about 5 minutes.
5. Add in the butternut squash noodles, the bacon and the cooked ground pork/beef and cook for an additional 2-3 minutes.
6. Garnish with fresh chopped basil if desired. Serve immediately.
7. Store in a glass dish for 3-4 days or in the freezer for up to 3 months.