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This tomatoless zucchini spaghetti recipe is deeply meaningful to me. It was one of the first things I made for my late father when he was diagnosed with late-stage cancer. One of the causes of his cancer was extreme amounts of inflammation in his body.
Since my family is Italian, I wanted to give him something comforting and, of course, acid-reducing and super low in sugar.
This tomatoless zucchini spaghetti recipe freezes well, so I would make extra to save for later.
Tomatoless Zucchini Spaghetti Recipe
Ingredients: (Serves 4)
Sauce
- 5 red bell peppers, chopped into large pieces
- 1 large sweet onion, chopped into large pieces
- 10 cloves garlic - peeled, but left whole
- 2 tsp. extra virgin olive oil
- 1/4 cup filtered water
- 1 tsp. lemon juice, freshly squeezed
- 1 cup spinach
- 1 tsp. dried oregano, fresh or dried
- 1 tsp. basil, fresh or dried
- 1 tsp. cumin
- 1 tsp. thyme
- Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to taste
Zoodles (Zucchini noodles)
- 4 medium zucchini, 2 spaghetti squash, or chickpea pasta
- 5 cloves garlic, minced
- 2 tbsp. coconut oil (or hemp oil)
- 1 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- 1 tbsp. coconut oil
- 1/4 tsp. red pepper flakes
Directions:
Sauce
- Preheat oven to 350 degrees.
- Place peppers, onion, and garlic cloves into a 9x 13-inch baking pan.
- Drizzle with olive oil and toss well. Roast for 45 minutes.
- Pour vegetables, bits, and even the juices into a blender.
- Add fresh water, fresh spinach, lemon juice, seasonings, and puree until smooth.
- For Zucchini Noodles: Using a spiralizer, make zucchini into 'pasta noodles,' or you can use a vegetable peeler.
- Heat coconut oil over medium heat, and add the garlic. Cook for 1-2 minutes until the garlic turns golden brown.
- 'Flash' sauté the zucchini for 1-2 minutes, careful not to overcook.
- Remove from heat, toss with hemp oil and red pepper flakes, and add sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) for taste.
Why Tomatoless Zucchini Spaghetti Works for Gut Health
Traditional pasta dishes with tomato sauce can be highly acidic and inflammatory, especially for people with acid reflux, autoimmune issues, or sensitive digestion. By removing tomatoes and replacing them with a roasted red pepper–based sauce, this tomatoless zucchini spaghetti gives you all the flavor without the inflammation.
Zucchini and spaghetti squash provide a light, alkaline base packed with fiber and hydration. Combined with spinach, garlic, and olive oil, this recipe is a powerhouse of anti-inflammatory nutrients that fuel energy, improve gut health, and keep your body in balance.
Tomatoless Zucchini Spaghetti vs. Traditional Pasta
When most people think of spaghetti, they picture heavy noodles topped with tomato sauce — but that combo can cause bloating, acid reflux, and fatigue. In contrast, this tomatoless zucchini spaghetti is light, alkaline, and nutrient-dense.
Instead of refined flour noodles, you’re getting vegetable-based pasta alternatives like zucchini or spaghetti squash. Instead of an acidic tomato base, you’re using red bell peppers and spinach, which are rich in antioxidants, vitamins, and minerals that reduce inflammation. The result is comfort food you can enjoy while still supporting gut health and energy.
Everything about Alkamind is focused on reducing inflammation. One of the easiest ways to do that is to take Acid-Kicking BLK Seed Oil daily.
It is 3x stronger than turmeric in fighting inflammation and has 1000x more antioxidant power than Vitamin E to reduce inflammation. Black Seed Oil also optimizes brain, gut, and cardiovascular health. WATCH THIS VIDEO for everything you need to know to fight inflammation with Acid-Kicking BLK Seed Oil.
