Real Sustenance · Feb 8, 2014

Dairy Free Tomato Cream Sauce with Spiralized Squash Noodles. (Paleo & Gluten Free)

This sauce is creamy like an alfredo, with the flavors of a traditional marinara! It is the definition of comfort food and cooks up so quickly.

To make the yellow squash noodles I pulled out my trusty Paderno Spiralizer, that I got from William Sonoma!

Healthy, Easy DELICIOUS!

Ps. You'll notice in the directions I call for Coconut Cream OR Heavy Cream. Use whatever works for your diet. Both versions are equally delicious.

Print Dairy Free Tomato Cream Sauce with Spiralized Squash Noodles


  • 1 Cup Heavy Cream or Heavy Coconut Cream from a Can
  • 1 Cup Pizza Sauce or Marinara Sauce.
  • 2 TBSP Butter (Dairy or Nondairy)
  • 4 1/2 Tsp Starch (Tapioca, Arrowroot or Potato Starch)
  • Salt to taste
  • Pepper to taste
  • 1 tsp Garlic Powder or more to taste
  • 1 tsp Onion Powder or more to taste
  • 5 Yellow Squash (Spiralized)


  1. In a saucepan combine the cream, pizza sauce, butter, starch, salt, pepper, garlic powder, and onion powder; heat until thickened, whisking the whole time; set aside. Don't worry, this sauce will be thick at first but when the squash noodles are added it will thin out.
  2. Using a spiralizer make the Squash into noodles.
  3. Add in the Squash noodles into the sauce.
  4. Lightly boil noodles in sauce until cooked through. (1-3 minutes)
  5. After noodles have been added, make sure to taste and re-adjust seasonings.


For those cheese eaters, this tastes great with a little parmesan sprinkled on top!

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This is an original recipe by Brittany Angell.

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