There’s more to pasta than just white and wholewheat. There are many plant-based pasta varieties available and best of all, you can make them at home! All you need is a spiralizer. If you don’t have one, there are other ways to get noodle-like strips with items you might already have in your kitchen. Vegetable peelers can create flat noodles and julienne peelers can achieve thinner spaghetti-like noodles.
In addition, spiralized vegetables can be prepared in advance. Get ready for multiple pasta nights and new salad ideas as I tell you about the vegetables you didn’t know you could spiralize.
Beets
Any variety of beets will do, although yellow and Chioggia have less chance of staining compared to the red beet. They can be spiralized without peeling but peeling them beforehand creates a nicer presentation. Use spiralized beets in salads, or you can sauté or roast them to use as noodles or a side dish.
Broccoli
Broccoli florets are so delicious that we sometimes forget about the stems that are just as tasty. To spiralize broccoli, trim the ends flat and peel the outer layer. It’s best to spiralize broccoli stems when they’re still fresh as the older, softer stems do not work that well. Serve spiralized broccoli raw or sautéed.
Butternut
Spiralized butter is the perfect veggie alternative to pasta. Peel the butternut before spiralizing and avoid the older, late-season squash as they tend to be too soft to work with a spiralizer. Sauté or roast it for a pasta or side dish or add it to soup.
Carrots
Just like beets, you can spiralize any variety of carrots, but it’s much easier to use larger ones. Scrub the carrots beforehand and you can get by without peeling them. Spiralized carrots are great when sautéed, steamed, or roasted, but they can also be enjoyed raw in noodle bowls, spring rolls and salads.
[RECIPE] THAI NOODLE BOWL
Serves: 4
Ingredients (choose organic where possible):
- 1 pound package gluten-free flat rice noodles
- 1/2 cup almond butter OR sunflower seed butter
- 1/3 cup wheat-free tamari
- 1 tablespoon raw honey or maple syrup
- Juice of 2 limes
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- Red chili flakes, to taste (optional)
- 2 teaspoons coconut oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 cups sliced mushrooms
- 8 eggs, whisked
- 4 scallions, sliced
- 1/2 bunch cilantro, chopped
For an omnivore option, add 1 pound cooked, peeled shrimp
Directions:
- Prepare the noodles according to the instructions on the package.
- In a medium bowl, whisk together almond/sunflower butter, tamari, honey/maple syrup, lime juice, sesame oil, garlic powder, and optional chili flakes. Set sauce aside.
- Add coconut oil to a large pot over medium-high heat. Add onion, bell pepper, and mushrooms. Cook, stirring continually, 5 minutes or until tender crisp. Add the eggs and scramble with the vegetables.
- Stir sauce into vegetable mixture, then use tongs to toss in the cooked noodles, them cooked shrimp if desired. Serve in bowls topped with scallions and cilantro. Serve with your choice of greens on the side.
To Your Health,
Patti
