FYI, I didn’t shred up steak to make this pasta. That’d be weird. I did make the noodles with zucchini and squash though. I swear it’s better than pasta. And you don’t get the constipation that you would with regular pasta. Winning! Friday night I was definitely in a pasta mood when I made this delicious meal. I wanted to cook something for Laura that was blog worthy and thank goodness it turned out that way. AND, her dog didn’t eat it. Extra winning!

Spaghetti squash and zucchini and yellow squash are my go to noodle replacements and they are perfect for it. I’m sure any veggie would work if you could make it into a noodle shape. Deceive the eye, deceive the brain. Genius. And when I think of pasta, I think of the alfredo I used to ingest regularly on girl nights with Mandy and Caitlan and our best friend, garlic bread. Hell, those were the days. Ragu alfredo with WHOLE WHEAT pasta? Come on, it’s whole wheat. No wonder I had stomach issues for years upon years. I was ingesting things that were trying to fight their way out of my body. Poor lectins. They don’t want to be eaten. Back to the point though, creamy pasta is stupid delicious, so I decided to come up with my own creamsicle of sauce. And how did I do this? I looked in my pantry and pulled things out. It worked. Try it sometime. And btw, this recipe is ridiculously easy. I did it on a Friday night with a cumulative 13 hours of sleep that week. Anyone can do it.

5.0 from 11 reviews

Paleo Creamy Roasted Red Pepper Steak and Pasta
 
Ingredients
For the broil–
  • 1 london broil
  • 1 tablespoon coconut aminos
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
For the pasta–
  • 2 zucchini, sliced thin lengthwise with a mandoline and into noodle shapes
  • 2 yellow squash, sliced thin lengthwise with a mandoline and into noodle shapes
  • 1 jar of roasted red peppers (I don’t know what size, the bigger the better I always say. HA. I’m funny)
  • ½ cup almond butter
  • ½ can coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon mustard powder
  • salt and pepper, to taste
Instructions
  1. Let’s get the london broil cooking. I cooked mine inside on stove top because I didn’t feel like dealing with running back and forth between the grill and kitchen. I like being claustrophobic in my kitchen anyways. But you are welcome to use your grill.
  2. Get your skillet extra hot and toss a bit of fat in the pan. Season your london broil on both sides and put it in the pan. Cook on both sides for about 5-7 minutes or however long it takes to cook it through how you like. I like my meat crying still so I didn’t cook mine for too long.
  3. While your meat is cooking, slice up your zucchini and squash in the noodle sized slices you prefer. If you have a julienne slicer, you can use that as well. I’m going to buy one today, just so you know.
  4. Now let’s make the sauce so grab your food processor and first toss in your roasted red peppers to puree. Then add your almond butter, coconut milk, and spices until all is blended beautifully together.
  5. Your london broil should be cooked perfectly by now so pull it off the skillet and place it on a cutting board to rest while you finish your noodles and sauce.
  6. Now you can either use that same skillet or a larger pot to cook your noodles and sauce in. Add your zucchini and squash to the hot pan of choice along with the sauce and mix together. Let cook for about 5-8 minutes, until the noodles are soft and cooked through.
  7. Once your noodles are done, add your pasta to a dish, thinly slice your broil and lie on top of your pasta. Then eat it all together. A thing of beauty I tell you