Winter Harvest Paleo Pasta

I found grain-free pasta by accident at a farmers market one freezing January morning, skeptical but curious. The vendor insisted it held up better than zucchini noodles, so I grabbed a bag along with a butternut squash still flecked with dirt. That night, I roasted whatever winter vegetables I had on hand and tossed them with herbs and olive oil, and the pasta surprised me with its bite and heartiness.

I made this for a group of friends who were trying to eat cleaner in the new year, and I didnt tell them it was paleo until after they asked for seconds. One of them scraped the bowl clean and said it tasted like something youd get at a farm-to-table restaurant, which made me grin because it really is that simple.

Ingredients

• Butternut squash: Peel it carefully and cube it evenly so everything roasts at the same rate, the natural sweetness becomes deeper and almost nutty in the oven.
• Carrots and parsnip: Slice them on the diagonal for more surface area to caramelize, parsnips add a slight peppery note that carrots alone dont have.
• Red onion: It mellows and turns jammy when roasted, adding a subtle sweetness without overpowering the other vegetables.
• Kale: Add it toward the end so it wilts and crisps just slightly at the edges without turning to dust.
• Grain-free pasta: Cassava or almond flour versions work best, cook it al dente or itll turn mushy when tossed with the sauce.
• Olive oil: Use a good extra virgin for the sauce, it carries the herbs and lemon and becomes the soul of the dish.
• Garlic, sage, and rosemary: Fresh herbs are non-negotiable here, dried ones taste flat and dusty compared to the bright, piney flavor of fresh.
• Lemon zest and juice: The zest gives aromatic brightness, the juice cuts through the richness and wakes everything up.
• Walnuts: Toasting them first makes them fragrant and adds a buttery crunch that contrasts beautifully with the tender vegetables.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment if you want easier cleanup. While it heats, peel and cube the squash, slice the carrots and parsnip, and cut the onion into thick wedges.

Roast the vegetables:

Toss everything except the kale with olive oil, salt, and pepper, then spread it in a single layer so each piece has room to caramelize. After 25 minutes, add the kale and roast another 8 to 10 minutes until the edges are crispy and the squash is golden.

Cook the pasta:

Boil the grain-free pasta according to the package directions, usually a minute or two less than regular pasta. Drain it well and set it aside, dont rinse it or the sauce wont cling.

Make the herb sauce:

Heat the olive oil in a skillet over medium heat, then add the garlic, sage, rosemary, and red pepper flakes if youre using them. Let it sizzle gently for 2 to 3 minutes until fragrant, then stir in the lemon zest and juice and remove it from the heat immediately.

Combine and serve:

Toss the roasted vegetables and pasta together in a large bowl, pour the warm herb sauce over everything, and mix until evenly coated. Top with toasted walnuts if you like, and serve it while its still steaming.

Save

This dish became my go-to when I wanted something warm and filling that didnt leave me feeling heavy afterward. I started making it on Sunday nights and eating the leftovers for lunch all week, and it held up beautifully, sometimes even tasting better the next day when the flavors had time to settle together.

Choosing the Right Pasta

Cassava-based pasta has the closest texture to regular wheat pasta, with a slight chew and neutral flavor. Almond flour versions are nuttier and a bit more delicate, so they work best if you plan to serve the dish right away. I always keep a backup box in the pantry because running out mid-recipe is disappointing.

Make-Ahead and Storage

You can roast the vegetables up to two days ahead and store them in the fridge, then reheat them gently before tossing with freshly cooked pasta. The herb sauce also keeps for a day or two, though the garlic flavor intensifies over time. Leftovers last about three days and reheat well in a skillet with a splash of water to loosen everything up.

Variations and Swaps

Sweet potato or acorn squash work just as well as butternut, and sometimes I throw in Brussels sprouts or fennel for variety. If you want protein, grilled chicken thighs or turkey sausage fit right in without feeling forced.

• Try swapping sage for thyme if thats what you have fresh.
• Use pecans or pine nuts instead of walnuts for a different crunch.
• Add a handful of dried cranberries for a sweet-tart contrast if youre feeling adventurous.

Save

This recipe proved to me that eating paleo doesnt mean giving up comfort food, it just means finding new ways to build the same warmth and satisfaction. I hope it becomes one of your cold-weather favorites too.

Recipe FAQs

→ What vegetables are used in this pasta?

Butternut squash, carrots, parsnip, red onion, and kale are roasted to bring out natural sweetness and texture.

→ What type of pasta is included?

Grain-free pasta made from cassava or almond flour is used to keep the dish paleo and gluten-free.

→ How is the herb sauce prepared?

Olive oil is gently heated with garlic, fresh sage, rosemary, and optional red pepper flakes, then brightened with lemon zest and juice.

→ Can the dish be modified for nut allergies?

Yes, simply omit the toasted walnuts from the top to make it nut-free.

→ What are some suggested substitutions?

Butternut squash can be swapped for acorn squash or sweet potato; add grilled chicken or turkey for extra protein.