Grain-Free “Spaghetti” with Tomato Basil Cream Sauce is sure to satisfy any pasta craving without adding gluten and extra carbs. This mouth watering recipe uses spiralized summer squash noodles instead of gluten and carb-laden wheat noodles.
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I didn’t grow up in an Italian household, but I surely grew up eating lots of pasta. My mother put it in casseroles, in soups, and of course, in spaghetti. Pasta to me, still means coming home to amazing food fragrance and delicious meals. It conjures up images of my mother standing over a boiling pot of water fishing out a bit of pasta to check its doneness. It even brings back memories of those casseroles made with cans of mushroom soup. In short, pasta epitomizes what comfort food is all about.
Maybe that’s why pasta is so difficult to give up. It’s not just about food or about carbs. It’s about the comfort of home. It’s about the food I grew up with–the foods I learned to love.
Thanks to the spiralizer, I can have pasta again! I love using summer squash for the noodles because its yellow color is just a little more convincing than zucchini squash noodles. You could easily substitute zucchini noodles. They do add beautiful ribbons of green.
If you would like to decrease the carb content of this recipe further, you could decrease the amount of sun-dried tomatoes and/or the amount of tomato paste.
What are your childhood memories of pasta?
- 2 Tablespoons grass-fed butter
- 2 medium yellow onions, peeled, cut in half and thinly sliced
- 1 pound ground beef, elk, or venison
- 2 cloves garlic
- 2 Tablespoons tomato paste
- 3/4 cup grass-fed cream
- 1/3 cup sulfite-free sun-dried tomatoes, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 yellow squash, spiralized
- 1/2 cup fresh basil leaves, chopped
- Heat butter in a large skillet over medium heat.
- Add onions and cook until just starting to brown on the edges.
- Add the ground meat to the skillet. Using a spoon, break meat up into small chunks.
- Cook meat and onions together until the meat is brown throughout.
- Drain off all but 1 Tablespoon grease in pan.
- Add garlic and tomato paste. Cook for one minute
- Pour in cream and stir.
- Add sun-dried tomatoes, salt, and pepper. Cook until sauce starts to thicken.
- Add squash noodles and cook them in the sauce until tender-about 3-5 minutes
- Stir in basil leaves.
- Taste and adjust seasoning if necessary.
- 359 calories
- 25.6 grams total fat
- 13.8 grams total carbohydrate
- 2.4 grams fiber
- 11.4 grams net carbs
- 19.4 grams protein