Paleo-Friendly Fettuccine Alfredo Sauce with Coconut Milk
When you’re beginning a paleo diet, one of the harder things to give up is pasta… uhm, no more mac & cheese?! Seriously, who doesn’t love mac & cheese? But there are so many paleo-friendly pasta alternatives.
You’ve got the infamous zoodles (zucchini noodles) that you’ve probably heard about. But you can also use other things like cucumber, beets, sweet potato, butternut squash, carrots—you can spiralize so many different foods. And then, of course, there’s spaghetti squash!
I’ll admit, sometimes these paleo “noodles” can take a bit of getting used to, but I promise you’ll get there! And you know what helps? Topping it off with a DELICIOUS sauce! Like this paleo-friendly alfredo sauce. Seriously, this masterpiece can make any pasta dish crave-worthy!
Paleo Fettuccine Alfredo Sauce
Ingredients
1 can full fat coconut milk
2 tbsp arrowroot starch
1 tbsp coconut flour
2 tbsp beef tallow OR ghee
2 tbsp nutritional yeast
1/2 tsp salt, or more to taste
1–2 tsp lemon juice OR apple cider vinegar
1 clove minced garlic
1/4 tsp black pepper
Instructions
-
In a small bowl combine ¼ cup coconut milk and the arrowroot starch and coconut flour. Mix to form a paste and set aside.
-
Combine the remaining ingredients in a small saucepan on the stove. Heat over medium-low as you add in the paste. Whisk to combine.
-
Cook, stirring constantly, until the sauce begins to thicken – 3-5 minutes.
-
Serve warm over paleo-friendly noodles – I love this sauce with spiralized sauteed butternut squash noodles!
Notes
Enjoy this sauce when it’s warm, or store it in the fridge in an airtight container for 3-4 days.
