Paleo Vegan Spaghetti
Ingredients for the spaghetti sauce:
  • 1 tbsp macadamia or coconut oil

  • 1 white onion – diced

  • 2 cloves garlic – grated

  • 4 roma tomatoes – diced

  • 1 tsp ground paprika

  • 1 tsp ground cardamon

  • 1 tsp ground nutmeg

  • 1 tsp dried oregano

  • 1 tbsp chopped basil 

  • 1 tsp maple syrup or honey (optional) 

  • 1 large red capsicum – diced 

  • 1 large green capsicum – diced 

  • 1 large zucchini - diced 

  • 200g mushrooms – sliced

Cooking Instructions:

1. Heat the macadamia oil and caramelize the onion 

2. Add the grated garlic and cook for 1-2 mins

3. Add the diced tomatoes and remaining ingredients and allow to simmer for approximately 1 hr.

4. If the sauce hasn’t thickened enough then drain fluid through a sieve and keep it just in case it’s needed later.

5. Blend the tomato sauce and add some of the drained if needed

6. Add the capsicum, zucchini and mushroom and cook until soft

Ingredients for the zucchini spaghetti:
  • 2 medium zucchini (cut into spaghetti or fettucine strips using a Spirooli or vegetable peeler) 

  • 1 tbsp oil 

  • 1 tsp basil

Cooking Instructions:

1. Heat the oil in a pan and add the basil and zucchini.

2. Cook for 1 minute

3. Add 2 servings of spaghetti sauce and cook until heated.

4. Sprinkle with herbs / chilli flakes

5.Serve with grain-free bread topped with garlic butter.

4 Servings 

Nutritional Info per serve (for 1 serving of sauce and zucchini spaghetti) 

Calories: approx. 150 
Carbohydrates: 7g 
Protein 6g 
Fat: 6g 

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