Low-carb zucchini noodles tossed in a hearty Bolognese sauce make up this uber-easy Zillion Dollar Zoodle recipe!

When it comes to pasta sauce, there’s no denying the classic Bolognese. Its rich tomatoes mixed with meaty beef and garlic are key flavors to perfecting the ultimate sauce. To add a Paleo twist, this recipe swaps in zucchini noodles and cheesy cashew cream for instant pasta satisfaction!

Thanks to the power of a spiralizer, fresh zucchini can easily become a gluten-free noodle alternative alternative in just a matter of minutes. Along with being better for your health, this recipe is also a dairy-free option for people sensitive to food allergies.

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Start off by heating a large skillet over medium heat and drizzle in the olive oil. Toss in the garlic and sauté until fragrant. Next, stir in the minced meat and cook until it browns. Add in the tomato sauce and bring the heat down to medium-low. Then, allow the sauce to simmer for 15 minutes.

While the sauce simmers, process the cashews with water to get a thick, cheesy cream. Toss the zoodles with the sauce and mix well before transferring to a casserole dish. Layer the top with the cashew cream and drizzle a bit of olive oil on top. Place in the oven to bake for 40 minutes or until the top is slightly brown. When finished, slice and garnish with chopped fresh basil before serving.

Felicia Lim

Zillion Dollar Zoodles with a Cashew Cream Crust

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Total time:1 hr
15 mins

Cook Time:1 hr 5 mins 1 hour 5 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Zillion Dollar Zoodles with a Cashew Cream Crust

Recipe by: Felicia Lim

Low-carb zucchini noodles tossed in a hearty Bolognese sauce make up this uber-easy Zillion Dollar Zoodle recipe.

Tools

• Blender
• Casserole dish

Ingredients

• 3 T olive oil
• 4 medium zucchini, spiralized into thin noodles
• 1 lb ground, grass-fed beef
• 3 cups organic tomato sauce
• 3 large garlic cloves, minced
• 2 cups cashews, soaked in hot water for 15 minutes and then drained
• ½ cup water
• 2 T fresh basil, chopped

Instructions

• Preheat the oven to 350°F.
• Heat the olive oil in a large skillet over medium heat and cook garlic until fragrant.
• Add ground beef to the skillet and cook until it browns. Pour in the tomato sauce and bring the heat to low. Let it simmer for 15 minutes.
• While the sauce simmers, process the soaked cashews and the water in a blender until you get a thick creamy mixture (similar to ricotta cheese).
• Combine the meat sauce with the zucchini noodles and mix well. Transfer the noodles to a casserole dish.
• Pour the cashew cream over the zoodles and drizzle a bit of olive oil on top. Bake for 40 minutes or until browned on top.
• When finished, slice and top with fresh basil before serving.

Tip: I used fresh basil for a pop of color and taste, but you could also use fresh parsley instead.

Looking for Paleo ingredients? Here’s what we recommend:
Extra virgin olive oil (Sky Organics)

(You’ll Also Love: One Pot Beef Stir Fry with Zoodles)