Whole30 Pasta

Today marks a big milestone! It was my first lunch out since starting Whole30, and I didn’t cheat!

I woke up this morning feeling exactly like the book would say, bloated and a bit frustrated that I didn’t see a substantial change. Yes, I understand that it has only been 9 days, but I am an impatient person. I reluctantly got dressed and worried about my business lunch. How was I going to explain to this client that I was on a crazy person diet and could not eat anything on the menu?

To my surprise, that was not the case. I selected a steak salad and had them hold the dressing and cheese. It was hard to give up the “good stuff”, but I couldn’t cheat on day 9. I tossed the salad with vinegar and oil and mixed the Whole30 approved mango, sunflower seeds and avocado. At the end of the meal, I committed to a peer how amazing the salad was and how I didn’t miss my usual order. Hold the phone!!! This sentence just came out of my mouth. I was beyond shocked that I made a healthy decision while everyone else was eating french fries.

Today was the first day that I felt my commitment rooted and my habits changing. I took my new found strength and came home to whip up Whole30 pasta before yoga. This recipe is awesome! It allows me to have my beloved Italian food without all the carbs. Plus, it is fun to make as Brad and I see who can make the longest zoodle. 🙂 For those who are unfamiliar with how to make Zoodles, check out our Whole30 Zoodle instructions.

If you’re serving this sauce fresh, you can substitute about 6 fresh tomatoes for the canned. You can also quickly turn this into a meat sauce: Just add 1 pound of cooked ground meat and mix in the sauce for the last ten minutes of simmering.

Whole30 Pasta Ingredients

• 1 tablespoon cooking fat
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 1 carrot peeled and finely chopped
• 2 cloves garlic minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper

Whole30 Pasta Recipe

1.  Heat the cooking fat in a large pot over medium heat.
2. When the fat is hot, add the onion, celery, and carrot and cook, stirring, until the onion becomes translucent, 2 to 3 minutes.
3. Add the garlic and stir until aromatic, about 1 minute.
4. Add the tomatoes, thyme, oregano, bay leaf, salt, and pepper.
5. Reduce the heat to a simmer, cover, and cook over low heat, stirring every 20 minutes, until the sauce is thick and smooth, about 1 hour.
6. Discard the bay leaf.
7. Store in the refrigerator for up to 5 to 7 days.