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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Made this tonight for dinner and was UNREAL. Seriously one of the best things I’ve ever made in my life. A+++++ Juli!!!!!
yay Ashley!! I made that dish so long ago, I kinda want to make it again! Glad you liked it!
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!!!
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.
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.
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.
Ok, just tried this. Holy Batman this was good. Made spaghetti squash instead and mixed in my leftover meat with the sauce. yummm!
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!
How many servings does this make?
2-4
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.
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!
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!!