I’m Sicilian, my husband is also Italian. When we went Paleo (3 years ago) most of our friends thought we had lost our minds. How on Earth, could we give up  PASTA?! To be honest, I haven’t missed it. What I DO miss, sometimes is the convenience of it. 

 Today I’m in the kitchen cooking with Cappello’s Gluten and Grain Free Pastas, to see if my kids and husband approve. 
The question becomes, what does an Italian American household eat on Sunday nights if not pasta and sauce (or Gravy)? Honestly, we haven’t given up the homemade gravy, meatballs or italian sausage, we just use alternatives to the traditional pasta. Alternatives like; spaghetti squash, zucchini noodles, kelp noodles, Shiritake root noodles, and sweet potato starch noodles known as Korean glass noodles. 
We’re huge fans of Paleo on the Go’s butternut squash lasagna and paleo spaghetti and meatballs. These alternatives are excellent, but I’ve noticed my husband and kids occasionally miss the texture of actual semolina pasta. Maybe you do too?
We talked to our friends over at Cappello’s Gluten and Grain Free pasta to see if their pasta would meet the demands of our family. I wasn’t sure what to expect. Cappello’s offers 3 pasta varieties; Lasagna sheets and Fettucine noodles made of almond flour and an organic potato gnocchi. In addition, they offer an almond flour chocolate chip cookie dough that is ready to heat and serve. 
Today our kitchen was a flurry of activity as we prep for Thanksgiving and get all of our last minute items together. As a quick lunch for the kids I decided to make a quick Alfredo using some raw cashews I had been soaking for another experiment. 
Paleo Fettucine Alfredo Recipe
A hearty fettucine alfredo recipe featuring white sauce made from organic cashews atop a bed of Capello's Fettucine.
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  1. 2 cups of raw organic cashews (soaked in water at least 4 hours)
  2. 1 cup of water
  3. 4 oz of Pancetta (reserve the drippings)
  4. 1 Tbs of dijon mustard
  5. 2 Tbs of organic lemon juice
  6. a sprinkle of chipotle chile pepper (dried, ground)
  7. 2 garlic cloves
  8. and a dash of freshly grated nutmeg
  1. First, I browned the pancetta in a pan. I drained off the fat for the sauce and left the pancetta remaining in the frying pan.
  2. Next, in my Ninja (blender) I added the cashews, pancetta drippings, mustard, lemon juice, pepper and garlic. Once I turned my blender on, I slowly incorporated the water until the cashew sauce became a liquid.
  3. Meanwhile, I brought a pot of water to a rolling boil and when it was boiling rapidly I added a package of Cappello's Fettucine to the water (in retrospect, I yielded enough sauce for 2 packages of pasta)
  4. Once the pasta was ready (maybe 90 -120 seconds later), I used a pasta spoon to retrieve the pasta without draining and added it directly to the frying pan containing the pancetta. In that same pan, I added the sauce a ladle at a time until the pasta was coated to my liking tossing the pasta and pancetta to incorporate.
  5. Finally, top with a little freshly grated nutmeg and serve.
  6. This recipe can be modified to include grilled chicken, shrimp, salmon, etc.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/
For desert, we broke open some of the cookie dough! Each package yields 13 perfectly sized cookies and it takes 10 minutes to cook them to perfection. 


I’m going to be using Cappello’s this year to bring back the Christmas lasagna for the first time in many years! My family will be so surprised!
To enter the Paleo on the Go and Cappello’s Sampler giveaway click here.
To order Cappello’s direct visit their site.
To check out more of my 10 ingredient or less Paleo and Primal recipes, feel free to visit The Bedrock Babe on Facebook or my website