Dairy Free Tomato Cream Sauce with Spiralized Squash Noodles. (Paleo & Gluten Free)

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This sauce is creamy like an alfredo, with the flavors of a traditional marinara! It is the definition of comfort food and cooks up so quickly.

To make the yellow squash noodles I pulled out my trusty Paderno Spiralizer, that I got from William Sonoma!

Healthy, Easy DELICIOUS!

Ps. You'll notice in the directions I call for Coconut Cream OR Heavy Cream. Use whatever works for your diet. Both versions are equally delicious.

 

Dairy Free Tomato Cream Sauce with Spiralized Squash Noodles

Ingredients

  • 1 Cup Heavy Cream or Heavy Coconut Cream from a Can
  • 1 Cup Pizza Sauce or Marinara Sauce.
  • 2 TBSP Butter (Dairy or Nondairy)
  • 4 1/2 Tsp Starch (Tapioca, Arrowroot or Potato Starch)
  • Salt to taste
  • Pepper to taste
  • 1 tsp Garlic Powder or more to taste
  • 1 tsp Onion Powder or more to taste
  • 5 Yellow Squash (Spiralized)

Instructions

  1. In a saucepan combine the cream, pizza sauce, butter, starch, salt, pepper, garlic powder, and onion powder; heat until thickened, whisking the whole time; set aside. Don't worry, this sauce will be thick at first but when the squash noodles are added it will thin out.
  2. Using a spiralizer make the Squash into noodles.
  3. Add in the Squash noodles into the sauce.
  4. Lightly boil noodles in sauce until cooked through. (1-3 minutes)
  5. After noodles have been added, make sure to taste and re-adjust seasonings.

Notes

For those cheese eaters, this tastes great with a little parmesan sprinkled on top!

http://brittanyangell.com/dairy-free-tomato-cream-sauce-with-spiralized-squash-noodles-paleo-gluten-free/


Brittany Angell

20 comments | Leave your own

  1. Melanie Ober

    I just made this for dinner, amazing :) I sent a picture to my mother she is so impressed with my noodles, she said it must of taken forever.... :)

  2. Emily

    Thinking I need to purchase a spiralizer…….any suggestions?

  3. Amanda

    Can this be made with spaghetti squash?

  4. Nina

    When you say heavy coconut cream do you mean the thick cream that separates in the top of the can?

  5. Amanda

    It was amazing!!! Now I'm on a mission to buy a spiralizer to try it your way! Thanks for the recipe! Also Kroger didn't sell coconut cream so I used light coconut milk in a can and it was great. Can't wait to find coconut cream!

  6. Yekta Aarabi

    What's a good substitute for heavy cream? I looked it up and it was dairy (I can use almond milk) but what about the butter part? I don't do butter. What can I replace it with? Also what's a substitute for starch?

  7. Amanda

    Any suggestions for a starch substitute? I have a can of cream if coconut but its fairly sweet, is that what you used in your recipe?

  8. Melody

    I'm adding this recipe to my menu for next week! Can't wait to try it! How many servings does this recipe yield?

  9. Brooke

    How many would this recipe serve do you think?

  10. Janna

    I'd like to try this, but I'm not sure about the coconut cream. What I can find is either :cream of coconut" which is sweetened and great in a pina colada :) or "coconut milk." Is one of these what I should use? Just wasn't sure about the sweetness of the cream of coconut.

  11. Penny

    Is potato starch the same as potato flour? I have potato flour but I'm not sure if it'll work in this though I'd ask before I try.

    1. Amanda Hockham

      No, these are two completely different things and behave completely differently in recipes. They cannot be interchanged.

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