A keto sausage pasta bake recipe made with fermented beef sticks from Paleo Valley. Topped with a homemade melty dairy-free cheese.
Grain-free mini meatballs tossed with roasted seasonal vegetables in a tangy sriracha sauce. Dropped over freshly spiralized zucchini noodles.
A meatless dish of roasted butternut squash, pumpkin seeds and feta.
Thick and rich cheddar cheese sauce… perfect for a big bowl of fresh cooked pasta!
Pasta salad served over arugula and topped with goat cheese dressing.
Pasta-stuffed peppers cut into jack-o-lanterns. Made with raw zucchini or brown rice spaghetti and smothered in a 5 minute simple raw red sauce.
This casserole combines two comfort food classics – hearty chili and cheesy homemade mac ‘n cheese for a delicious all-in-one gluten-free, vegan dinner.
Prepared the day before, this warming pasta bake is a sweet twist on the Canadian “wife saver” and best enjoyed with fresh fruits, a drizzle of maple syrup and a topping of nuts and seeds. Alternatively, cut into squares and top with vanilla bean ice cream for a light dessert!
Ditch the flour-based pizza crust and try your hand at a pasta pizza crust – it can hold more toppings than your average pizza!
A peanut-free approach to Pad Thai. Made healthier with fresh, raw ingredients – zucchini noodles and all.