A healthy dish that will satisfy your creamy pasta craving, this roasted red pepper “pasta” is a recipe you can enjoy without the guilt. Featuring a creamy blended sauce and easy preparation steps, you’ll have this healthy comfort food dinner in front of your family in less than 30 minutes.
It’s all about the sauce
We’ve been experimenting a lot with creamy, dairy-free sauces and have found a base mixture that is easy to make and works really well. A lot of dairy-free sauces use coconut milk, which works fine but sometimes adds too much coconut flavor. Instead, we use cashews, water and some simple seasonings to make a thick and creamy sauce with tons of flavor. For this recipe we added roasted red peppers to the mix and it’s the perfect combo for this steak and zoodle pasta recipe.
The recipe works with other proteins
We think that steak (flank or skirt steak) is the perfect pairing for this roasted red pepper pasta, but you could substitute another protein if desired. Or, leave out the protein altogether and just add in some more veggies like mushrooms. Some ideas for alternate proteins:
- Chicken (Use shredded chicken or cubed chicken)
- Italian sausage
You can switch up the noodles too
We like to use spiralized zucchini noodles or sweet potato noodles for most of our “pasta” recipes, but feel free to use any noodles you like for this recipe. Rice noodles would be a good option or Capello’s Spaghetti would be a good grain-free option. Just make sure to consider the cooking time for the noodles, because the steak and sauce cook pretty quickly. Also, stick to the zoodles if you are following the Whole30 rules.
More one pan beef recipes
- SHEET PAN SESAME BEEF (PALEO + WHOLE30)
- BROCCOLI BEEF STIR FRY (PALEO + WHOLE30)
- SZECHUAN NOODLES (PALEO, WHOLE30 + KETO)
- SHEET PAN FAJITAS (PALEO + WHOLE30)
Your turn to try this roasted red pepper pasta
Check out the creamy dairy-free roasted pepper sauce and pair it with whatever protein you like. Your family will appreciate the indulgent tasting sauce and you’ll feel good knowing you put a healthy dinner on the table in under 30 minutes! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Roasted Red Pepper Pasta (Paleo + Whole30)
For the steak:
- 1.5 lbs flank steak, cut into bite-sized strips against the grain, (or sub skirt steak)
- 2 tbsp ghee, (or coconut oil for dairy free)
- Salt and pepper
For the sauce:
For the rest:
- 3 baby zucchini, spiralized into noodles, (trim noodles into shorter strands if desired)
- Parsley, chopped, (optional garnish)
- Make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy. Set aside.
- Cut steak into strips as noted. Turn zucchini into noodles and chop parsley (optional). Gather remaining ingredients to have them ready.
- Heat a large skillet over medium heat and add ghee. Once hot, add steak strips and season lightly with salt and pepper. Cook for 1-2 minutes on each side, until browned and cooked to your liking. Remove and place on a plate.
- In the same pan, turn heat to low and add in the sauce. Stir continuously for 2-3 minutes to heat it up.
- Add the zoodles and steak into the pan with the sauce. Mix and toss to coat with the sauce. Cook for 2-3 minutes, stirring frequently, until the zoodles are warmed through.
- Serve topped with chopped parsley if desired.
- You can substitute another protein like chicken, shrimp or Italian sausage. Just cook it in the pan before warming up the sauce (step 3) and adjust cooking time as needed.
- If desired, you can substitute another noodle. Just make sure to consider the cooking time for the noodles and make sure they are ready when the sauce is warmed through. You don’t want to leave the sauce simmering for too long, it will dry out.