How to make zucchini / carrot / vegetable spaghetti pasta without buying a bulky / expensive spiraliser – the secret is a peeler!
Courgette and carrot noodles / spaghetti are really popular in health food circles, and it’s easy to see why. They are fresh, light and healthy and they hold a sauce really well, so they perfect for substituting regular pasta or noodles or just bulking out a pasta dish with some added goodness.
Instead of buying a bulky and expensive spiraliser, a julienne peeler is small to store, cheap and does a brilliant job of making veggie noodles! Just use it like a regular peeler and you’ll be rewarded with lovely thin julienned strips. Tip: Use a tea towel to hold the veg or if you are anything like me you’ll julienne a chunk of your fingers each time you use it.
If you don’t own one already, we have this Oxo Good Grips Peeler. You can also just use just a regular vegetable peeler to make fatter pappardelle style pasta.
You can then cook the noodles for a few minutes in a frying pan to warm and soften them, or leave them raw.
My favourite ways to use veggie pasta are:
– Gently cooked for a few minutes with a bit of soy sauce and added to a stir fry with veg and rice noodles.
– Mixed with a bit of vegan pesto and a creamy cashew cheese sauce for lunch / with a salad.
– Topped with vegan bolognese or immunity boosting tomato sauce with mushrooms from the Oh She Glows Cookbook.
Also… don’t throw away the cores of your veggies that can’t be peeled or spiralised, chuck them in a freezer bag and use for making soup!
Have your tried veggie noodles? Are you a fan?