Paleo Parsnip Pasta

Paleo Parsnip Noodles with Paleo Pesto

  • Author: Tribal Foods
  • Yield: 4 1x


Founded by Holistic Nutritionist Angela Bicos Mavridis, All TRIBALÍ Foods products are Paleo certified, Whole30 approved, Non-GMO Project Verified and free of gluten, dairy, soy, preservatives and fillers.



  • 1 (8.5oz) jar of sun-dried tomatoes packed in oil
  • 1 teaspoon minced garlic
  • ½ cup chopped walnuts
  • ¼ cup olive oil
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste
  • 5 Parsnips, spiralized into noodles
  • 1 teaspoon olive oil
  • 4 Tribalí Mediterranean Patties


  1. In a food processor or high powdered blender combine and blend for 30 seconds – 1 minute the sun dried tomatoes and their oil, garlic and walnuts. Blend until only slightly chunky.
  2. Add in basil and pulse a couple of times just to chop it up.
  3. Season with salt and pepper to taste.
  4. Place a pan over medium high heat and add 1 teaspoon of oil to the pan.
  5. Toss in spiralized parsnips and sauté, stirring occasionally for 5-7 minutes or until tender.
  6. Add pesto to the pan and toss until coated and heated through.
  7. Serve and enjoy.


Cook the Tribalí Mediterranean Patties according to package directions and serve on top of the noodles.

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