‘Alfredo’ sauce, paleo style

I’ve spent the last few months playing around with an easy Alfredo style recipe to accompany our occasional chicken meal and I have found this to work out great. Usually I make a large spaghetti squash as noodles and roast a chicken to pull all the meat off and add to our bowls. This sauce is pretty easy and could easily be changed to your own taste.

‘Alfredo’ sauce


  • 3-5 cloves of garlic (fresh minced/pressed)
  • fresh rosemary, 2-3 sprigs or to taste
  • ~4 T butter (or olive oil)
  • 1-2 cans full fat coconut milk
  • 2 T+ arrowroot starch
  • 2-4 T lemon juice
  • himalayan salt (to taste)
  • 2 tsp onion powder (again, not bulletproof but tasty)


  1. heat butter/oil in a saucepan over medium heat. Add garlic and rosemary. Stir constantly for about 1 minute to cook a bit.
  2. Slowly add coconut milk. (I use 2 full cans so I have leftovers for lunch). Bring to a simmer, stirring constantly.
  3. Add 2 T lemon juice, onion and salt. Taste. If needed add more lemon and salt. I use a ton of lemon in this since it is so tasty when mixed with the chicken.
  4. If you need to thicken this, mix 1 T arrowroot starch with a bit of water and add to the simmering mixture to thicken. You shouldn’t need more than about 2 T if using full fat coconut milk. Remember to simmer a bit to get it to thicken before adding more arrowroot starch.
  5. serve over spaghetti squash or cauliflower rice or noodles if you choose.



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