Paleo Fettuccine Alfredo. (Gluten/Grain/Dairy Free & Primal)

Hello Love I have a super tasty surprise for you!!  Fettuccine Alfredo, made DAIRY FREE, you heard me right..there's no cheese in this Alfredo!

This creamy yummyness is brought to you by my new favorite toy, My Paderno Spiralizer. I can't get enough of this thing.

To make my noodles, I used yellow squash as its the perfect color! Feel free however to use any other veggie noodle of choice. I'm particularly fond of sweet potato noodles which would taste delicious in this recipe too!

In truth I can have dairy these days (though for a long time I was quite lactose intolerant) So I wanted to make sure no one would miss out.  When making the alfredo you can use either heavy cream, or the heavy coconut milk. We tested the recipe out both ways and loved them each, I'm quite confident you will too!

Feel free to add cooked chicken and any other cooked/steamed veggies of choice!

photo (5)

Dairy Free Fetticini Alfredo

Serving Size: Serves 1-2 people


  • 1 Cup Heavy Cream or Heavy Coconut Cream from a Can
  • 2 TBSP Butter (Dairy or Nondairy)
  • 4 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
  • 2 - 2 1/2 Yellow Squash (Spiralized)


  1. In a saucepan combine the cream, 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.


Don't be afraid to be a bit liberal with the salt and pepper! I like to add them once I have the noodles cooked to the sauce. The salt and pepper will bring out the garlic flavor in the sauce!

Want to add broccoli? Steam a head, and then mix in with the finished sauce and noodles.

Want to use regular pasta? No problem. Cut back on the starch in the recipe to 2 teaspoons. I made the sauce extra thick, as the squash releases a lot of moisture and thins it out to the perfect thickness. So, if you are not using a "noodle" that releases liquid, then your sauce should be thinner to begin with.

Brittany Angell

38 comments | Leave your own

  1. Caroline

    I just made this for supper, though I used green spinach rice spaghetti instead of the squash, and it’s a little stickier than I imagined… I added a little of the coconut water left in the bottom of the can after I scooped out the cream to thin it a little. I was perhaps a little too liberal with the tapioca starch which also affected the taste a little. Despite the appearance, it tastes about as close as we’re going to get to Alfredo without the actual cream! I added garlic chicken and steamed veggies. Delicious!

  2. Caroline

    That makes much more sense. It was starting to look a little like playdough before I put the noodles in. Cooking is all about experimenting – thanks for doing so much of the testing for us!

  3. Shannon

    I used sweet potato spirals. I doubled the sauce recipe because I didn’t think there was enough to cook the sweet potato in; that worked. Next time I’ll steam the sweet potato spirals and just toss them in the sauce, because when I cooked them in the sauce they got overdone and broke into bits. I added some crock pot “roast chicken” and that was great. Really good tasting!

  4. Larissa

    Yum! Looks amazing with an easy to follow recipe is perfect with minimum ingredients! Question about the coconut cream. Can I just use the can as is? Or put it in the fridge overnight and use the cream from the top?

  5. amy

    Sorry but I’m confused…how is it dairy free if it uses heavy cream?

  6. Jeanne

    Okay, this is absolutely delicious!! We had it for lunch today with gluten free pasta. Next time (and believe me there will be a next time) I’m eating it with the squash noodles. So yummy, thanks for another great recipe!!!

  7. Suzanne

    Thank you so much for this recipe. I love alfredo sauce and this is a great substitute! So good!

  8. De

    I made this tonight and added some chicken I had roasted on Sunday! It was delicious!! Thanks for a great recipe!!

  9. Carrie

    I made this last night with broccoli, mushrooms, a few sliced grape tomatoes, and shrimp. At first my 13 year old daughter groaned when I told her I was making squash noodles for dinner. Needless to say she literally licked her plate clean and said how good it was. Definitely making this again. I bought a spirializer on Amazon after I saw your recipe for the Buffalo sweet potato noodles. I haven’t made it yet because my daughter doesn’t like sweet potatoes but I’m definitely making it. Until now I’ve just been using a hand held julienne peeler for my vegetable noodles. The spirializer is leeps and bounds better. Great recipe.

  10. Larissa

    Wow! So good. Added broccoli, chicken, and sundried tomatoes! So so good. Thank you!

  11. Jamie

    I made this tonight and it didn’t turn out anything like a creamy sauce. As I was mixing it the ingredients all separated. Any idea what I could have done wrong? I’m thinking I added too much tapioca starch.

  12. Bobbie

    I just made this for dinner tonight added roasted garlic and used 2 tsp of arrowroot starch delicious! I haven’t had Alfredo sauce in so many years it was so nice to have something so close to the original! thank you so much! Every recipe I’ve tried has turned out keep up the great work :)))))

  13. Faith Boughan

    Made this tonight and it was actually the perfect consistency before adding the spiralized zucchini/squash… but it ended up being more like soup by the time the noodles cooked!!! We made one pot using heavy cream and one pot using coconut cream, and the same thing happened with both. Not really sure if I should try cooking the noodles a different way the next time, or maybe just add more starch at the beginning?

    Either way, I’ll definitely make it again, probably try it with rice noodles too!

  14. Dee

    I made this last night with the coconut cream, soo good! My husband doesn’t eat paleo but he loved it! Thanks for the great recipe!

  15. Lily

    Question about spiralized veggies. Are they supposed to be soft and “noodle-like”? I’ve tried sweet potato noodles and no matter how long I cooked them they were always crunchy, and that just didn’t do it for me. So I’m wondering if I need to reset my expectations? I have yet to try zuchinni noodles, but I’ve made some great baked fries!

  16. Dawn Trowbridge

    Is there any substitution for the starch? I have xanthangum; would this work?

  17. Debbie chaky

    Just made this Alfredo sauce and it was so easy and delicious! Thank you!!!

  18. Mariah

    Can you use Spaghetti squash as the pasta for this recipe? Or would this taste weird?

  19. Casey Jones

    I made this for dinner tonight. My husband is a very picky man who loves his meat. However he loved this recipe as is and told his friends about it. Thank you for a wonderful guilt free Alfredo recipe.

  20. tricia

    Hi Brittany! wondering if these noodles made with zucchini, etc. will freeze well? i have a lot of squash and thought this might help preserve them? thanks!

  21. Patty

    When I spiralize zucchini or yellow squash, I take the squash noodles, sprinkle all over them with a teaspoon of salt (or a bit more if you have a lot of squash noodles) and place them in a colander in the sink to drain for 15 minutes. Do Not Rinse! Afterwards, I put them on a paper towel or cloth and squeeze gently over the sink to get rid of the extra moisture. This process makes the “zoodles” al dente. All you have to do next is add them to the heated sauce. If you like your zoodles to be more squishy, then cook them in the sauce a little longer.

    Note: If you’re worried about too much salt, then scale back the amount of salt in the sauce if you think the salted zoodles will make your sauce too salty tasting. I haven’t had to do this, but everyone’s taste buds are different.

  22. Ashleigh Gifford

    If i use regular noodles, do I boil seperately or still allow them to cook in the sauce so it thins out?
    Looking forward to making this in a couple days.

  23. Karen

    Great paleo recipe! Glad you said to be liberal with the salt and pepper, you were right. I kept tasting and adding, then added some garlic salt. Perfect!! I added chicken and some chopped artichoke hearts, Delicious! Thank you, this one is pinned!

  24. Anita Lataille

    I notice that you don’t include calories for the dishes, do you

  25. Alexa

    Just curious what people think of the coconut flavor? I am diary free and gluten free, though I loathe the coconut flavor so I always try to steer away from coconut milks because it has such a strong taste. How much can the coconut be tasted in this recipe?

  26. Christina

    I made this with the coconut milk. Between that and the squash noodles, it did have a small sweet taste. But with the addition of garlic, salt and pepper, it turned out delicious. I added sauted mushrooms, broccoli and chicken. It is great.

  27. Maggie B.

    I’ve made this three or four times and no matter what I do I can’t seem to keep it from separating (whisking the whole time) i get about a second from fine to separated mess and even grabbing it off the burner early isn’t working. Any tips?

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!