Paleo Fettuccine Alfredo Sauce

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This recipe came together on a whim the other evening when the kids were requesting pasta for dinner and I had just happened to pick up some gluten free fettuccine noodles at Trader Joe’s the other day. Now I know you might be wondering what these noodles are that look so delicious in this Paleo recipe, and I must tell you up front that the noodles I used are NOT Paleo, but they are gluten free. The Alfredo sauce however is completely Paleo, Whole30, and also Vegan friendly with one small substitution. You can make whatever noodles you’d like to go with the sauce based on your dietary needs! Some great options would be zucchini noodles, spaghetti squash, or there is a paleo fettuccine noodle made from almond flour, eggs, and tapioca flour by Cappello’s . I have not tried these, but they have great reviews.

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It had been a long time since we enjoyed a creamy Alfredo sauce, so this recipe was a real treat. Many of the other dairy free recipes out there use cashews to achieve that creamy texture and cheesy taste. However, my son Max is allergic to cashews so we have never been able to experiment with recipes like that.

I had just made a cauliflower mash the evening before and had plenty leftover in the fridge… and that is how this recipe came about! I love that it has that rich creamy taste but it also veggie loaded! The kids never even knew! I hope you enjoy this recipe as much as my family did.


  • 2 tablespoons ghee (substitute with coconut oil for vegan)

  • 2 garlic cloves, minced

  • 1 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1 can full fat unsweetened coconut milk (using the cream only- it helps if the can is refrigerated during warmer months so the liquids don’t mix together)

  • 1 cup cauliflower mash (recipe below)

  • 2 tablespoons non-fortified nutritional yeast

In a medium saucepan melt the ghee or coconut oil. Add the garlic and cook over medium low heat until tender. Next stir in the salt and pepper. Add the coconut milk, making sure to only use the cream. (I like to reserve the remaining liquid to use in a smoothie.) Stir until melted. Finally add in the cauliflower mash and nutritional yeast. Cook for 3-5 minutes until heated through. Toss in your noodles of choice and enjoy!


  • 1 head of cauliflower, cut into florets

  • 1/4 cup unsweetened coconut milk

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 tablespoons ghee (omit for vegan or substitute with a vegan friendly alternative)

Stream the cauliflower until tender. Drain the water and place into a high speed blender or food processor with other ingredients. Blend until smooth.