Paleo spaghetti noodles cashew cream sauce ! This Paleo spaghetti squash pasta noodles is paired with creamy and smooth cashew nut cream sauce, topped with crispy crumbled minced pork. Super uber yum !
My take on Paleo spaghetti noodles cashew cream sauce is not only mild in flavor but also very versatile. It can be completely vegetarian, depending on the toppings or side dishes.
And when I say that this dish is very easy to prepare and requires very little hands-on time, I’m serious about it.
Just hit play to watch the short video tutorial below. You’ll see how easy it is to make this creamy and smooth Paleo Spaghetti Noodles with Cashew Cream Sauce !
What’s your favorite topping ? Mine ? Crispy Minced Pork crumbles !
Since this Paleo spaghetti noodles cashew cream sauce is very mild in flavor, I wanted to add a contrasting texture like crispy minced pork to balance the taste buds.
I pan fried the ground pork until golden crispy, then seasoned with some of my favorite dry herbs (see recipe at the end of this post).
I want the toppings to be reminiscent of the texture and flavor of bacon crumbles – crunchy and slightly on the salty side. It’s the perfect topping for the mild-in-flavor Paleo spaghetti noodles with cashew cream sauce.
You can also use your favorite sausage: remove the casing, break them into small pieces, and pan fry until golden crunchy. Other types of ground meat will work well too.
Drain the crispy minced pork crumbles over a paper towel to remove extra grease. Sprinkle a few teaspoons over the pasta noodles.
The minced pork crumbles in your mouth, paired with creamy and smooth cashew sauce. Hmm….absolutely delicious !
Making Paleo spaghetti noodles cashew cream sauce
I soak the raw cashew nuts for 2 hours before blending them to creamy and smooth. In my opinion, 2 hours soaking time is the most optimum to make the perfect cashew cream sauce.
Drain the water before putting them in a blender. Add a bit of salt and onion powder to create the most creamy flavor.
Some recipes on the net call for chopped garlic but I personally found it tasted too pungent in this recipe. If you absolutely love the garlicky flavor, use garlic powder instead. Raw garlic in this case gives a raw and spicy taste. A few small pinch of garlic powder should do the work.
How to make al dente and the longest spaghetti squash noodles
The noodles taste the best when they are slightly in an al dente texture just like your favorite pasta.
Follow the recipe instructions below and bake at 400 °F / 205 °C.. If your oven tends to get hot, check after 25 mins. You should easily be able to pull the noodle strands with a fork horizontally (see video demo above) to get the longest noodles.
Make ahead & side dish pairing
The cashew nut cream sauce can be used for many occasions. You can use it as a dipping sauce from veggie sticks to chicken wings or even salad dressing. Just add more water to adjust the thickness of the sauce to your preference.
For the freshest taste, I’d try to finish it within 3-4 days.
Want an alternative to roasted sweet potatoes?
This Paleo spaghetti noodles cashew cream sauce is the perfect alternative solution. Serve it as main dish paired with grilled chicken or steak, and veggies and create as many variation as as you like !
If you’ve tried any of my recipes, leave a comment and rate the recipe in the blog post below. I’d love to hear what you think !
Low carb and healthy Paleo Spaghetti Noodles with creamy and smooth cashew cream sauce, topped with crispy crumbled minced pork. A quick alternative to roasted sweet potatoes. Super uber yum ! Pre-soaked the raw cashew nuts for about 2 hours to make the most creamy and smooth cashew cream sauce. See notes section and recipe instructions below for more info.
- 1 spaghetti squash (about 6 lbs)
- olive oil
- 1 1/2 cups raw cashews, best soak 2 hrs Alternative, soak in warm water for at least 30 mins.
- 1/2 cup full-fat coconut milk from a can
- 2/3 cup water, or more for thinner consistency. Add 1 tbsp a time until desired consistency.
- 1/4 + 1/2 tsp fine sea salt
- 1/4 tsp onion powder
- 1/3 lb ground pork
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp yellow curry powder
- 1/4 tsp coriander powder
- 1/4 tsp ginger powder
Soak the raw cashews nuts for about 2 hours so it will be easier to blend. Drain and rinse thoroughly. *alt. Soak in warm water for at least 30 mins.
Spaghetti Squash: Preheat the oven to 400 °F / 205 °C. Carefully slice the spaghetti squash from tip to end. Remove the seeds. Drizzle with olive oil and coarse sea salt. Place cut side down and bake at 400 °F / 205 °C for 25-30 mins.
Crispy minced pork: In the meantime, season the ground pork with ingredients listed under “Crispy minced pork crumbles” Or your favorite spices. Pan fry the pork until golden brown and crispy. Drain the grease over a paper towel.
Cashew cream sauce: Place soaked cashews with ingredients listed under “cashew cream sauce” in a blender. Blend/puree until very smooth. For thinner consistency, add 1 tbsp water a time until desired consistency.
Assemble: Gently separate the spaghetti squash flesh into strands horizontally to make the longest “noodles”. While the noodles are still hot, toss with cashew cream sauce. Top with crispy minced pork crumbles and serve with your favorite veggies.
* The crispy minced pork crumbles is designed to be reminiscent of the texture and flavor of bacon crumbles - crunchy and slightly on the salty side. Adjust salt quantity to your liking.
* The cashew nut cream sauce can be prepared a few days in advance. Store in fridge for 3-4 days.