Creamy Roasted Red Pepper Steak and Pasta

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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.

Paleo Creamy Roasted Red Pepper Steak and Pasta

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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)
    • 1/2 cup almond butter
    • 1/2 can coconut milk
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/4 teaspoon mustard powder
    • salt and pepper, to taste

    DIRECTIONS :

    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

    by

    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)
      • 1/2 cup almond butter
      • 1/2 can coconut milk
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1/4 teaspoon mustard powder
      • salt and pepper, to taste

      DIRECTIONS :

      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

      by

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      33 thoughts on “Creamy Roasted Red Pepper Steak and Pasta”

      1. Fluffhead- I did not have to cook the sauce for very long, it's more to just heat it up and help the noodles get soft. If your sauce was too thick, try using more coconut milk or chicken broth. What was the consistency like?

      2. i made the sauce but the almond butter (tastes like peanut butter) was a little overpowering. can i substitute it for something else? how big of a jar of roasted red peppers? i used 2 12oz jars of roasted red peppers, 1 cup of almond butter, 2 5 oz cans of cocunut milk and doubled the spices. are we supposed to also add the olive oil that the peppers come in?

      3. Brian-
        I would say next time cut back your almond butter and add a bit more roasted red peppers and coconut milk. Almond butter can definitely be a bit overwhelming, but obviously i'm down with that, but for most people more spices will subdue that peanut butter flavor. You could try the olive oil, but a bit more coconut milk will probably do the trick!

      4. I made this. GTFO! It was heavenly. We used tahini instead of almond butter and it was still great!!! I'm going to make it again and again. Going to add chili flakes next time.

        You, my dear, are an excellent recipe maker-upper.

        THANKS!

      5. I tried this recipe last night and it was wonderful. I didn't have a jar of roasted peppers or onion powder so I roasted my own. Just chopped a big red pepper and put it in an open glass dish in the toaster oven with some coconut oil. I added some diced onion toward the end. I just added them straight to the blender hot when they were done. I also added more mustard powder and used sirloin instead of london broil. Anyway, So. Good.

        Thank you!

      6. WOW Kylie, you my dear, are a doll!! Thank you so much for the compliment, you have no idea how much that means to me!!

        Living now–so glad you liked the recipe!! Homemade roasted red peppers sounds way better than the jar!

      7. Made this tonight for dinner and was UNREAL. Seriously one of the best things I’ve ever made in my life. A+++++ Juli!!!!!

      8. Stephanie Wiseman

        everything about this sounds FANTASTIC! My only concern is that I am allergic to Tree Nuts *which by the way, makes trying to eat paleo STUPID hard. SO, what would you suggest I substitute the almond butter with? I tried to pretend i wasn’t allergic to nuts and ate some delicious Pesto and well, at least the benedryl prevented me from going to the hospital lol!!!

        1. That is a huge bummer Stephanie, especially since I use a ton of nuts in my recipes. Sorry about that 🙁 the almond butter is used as a thickener so in all honesty, you could use some kind of squash like mashed butternut or acorn or even some sweet potato to thicken the sauce.

      9. delish! I need to get a freaking mandoline or spiral slicer thing to make more zucchini/squash noodles. All that slicing is a danger to anyone within a 5 food radius of me and my cutting board.

      10. So I bought a mandoline just to try this recipe. I have not made it YET but I DO have a bandaid on my right index finger tip which was a casualty of a test run with some veggies. Totally my fault, I refuse to play by the rules in my kitchen.

      11. Ok, just tried this. Holy Batman this was good. Made spaghetti squash instead and mixed in my leftover meat with the sauce. yummm!

      12. Have a lonely grass fed steak in the fridge waiting for something amazing to happen to it. I knew I’d find something fantastic on your blog, and here it is! Going to buy a mandoline today and make those noodles. MMMMMMM. Thanks Juli!

      13. Juli, I love your food! I cannot wait for your cookbook 🙂

        Love Love Love the red pepper sauce! My husband and daughter who are not as healthy conscious as I am, inhaled it. I served it over the steak with a side of wilted kale and green beans.

        Keep the amazing recipes coming. You are making me a healthier person. So easy to stick to a healthy diet when the food is delicious and there is so much variety.

      14. OMG Juli!!! You are seriously my HERO with this recipe! My 11 year old step-daughter was kind of scurred of the “noodles” or “zoodles” as I like to call them (Nerd alert!). Anywho, the look on her face when she tasted them was PRICELESS and then she exclaimed, “These are DELICIOUS!!!” as she proceeded to shovel them into her face. She wasn’t even done with the steak (which was delicious too!); and she got back up to get 2nds of the noodles and then ate ALL the leftovers!!! hahaha Thanks to you I have a new go-to veggie for the wee one. Thank you! I love your site and think you are SUCH a crack-up! Keep on keepin’ on!

      15. So I made this this weekend. OMG is right fantastic! That red pepper sauce is now a staple in my cooking! So versatile and useful! Thanks Juli!!

      16. In case anyone decides to substitute the roasted red peppers for sun-dried tomatoes…

        1. Don’t. The tomatoes are way too acidic.
        2. Save it by adding parsley, coriander, paprika, more pepper, and a dash of curry powder.
        3. It works. I don’t know how or why.

        Next time, I will just try the red peppers!

      17. Juli thank you for another wonderful recipe!! I love your blog! thank you for all your hard work you put into it.

      18. Thank You!!!!! 🙂 Loved this for dinner!! We had to skip on the red peppers (just this time) and I can’t wait to make it again with the peppers! Thank You so much for the website & your book!!! I use them every day 🙂

      19. I made this today for Christmas with grass-fed pasture raised London Broil. The meat was extremely tough, but the rest was amazing! My mom said she loved the sauce and would eat it like soup. The sauce seems like it would be very versatile! And so easy!

      20. This was awesome! We do eat dairy products, so I made the sauce for the pasta with some fresh Parmesan cheese. Also, I couldn’t find my mustard powder so I left that out. And I used a flat iron steak and stuck it underneath the broiler for a few minutes on each side. What an amazing satisfying meal! I will definitely make it again! Love this website!

      21. Should I put the noodles in a colander, sprinkle with sea salt and then let them drain for 20-30 minutes first or does the water from the veggies help make the sauce?

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