AIP Spaghetti

Gluten-filled pasta smothered in tomato sauce is a thing of the past when your digestive tract can’t handle gluten or tomatoes. Fortunately, someone found a fun substitute.  Give it a try!


  • 1 lb beets (about 4 medium)
  • 4 carrots
  • 1/2 C fresh basil
  • 4 tsp minced garlic (8 cloves)
  • 2 Tbsp fresh thyme
  • 2 Tbsp fresh rosemary
  • 2 tsp salt
  • 2 C beef stock
  • 2 lb ground beef


Chop the beets and carrots, then put all ingredients except meat into a pan and cook until the veggies are soft, about half an hour.

While veggies are cooking, brown the hamburger.

When veggies are soft, puree with an immersion blender until smooth.  Once smooth, add the browned meat and cook another five minutes.

Serve over zoodles (slice zucchini into spaghetti-size “noodles” and saute them about 3 minutes in a lightly-greased skillet).  (makes 12 servings)


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This is what I came up with for nutrition info – do your own calculations to verify that this info is correct.



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