Whether you’re interested in trying a gluten-free diet or simply looking for a healthier alternative to traditional pasta, here is an easy, inexpensive way to make your own, wheat-free noodles. Spiralized zucchini makes a surprisingly good pasta replacement. Even without much added heat, zucchini has a mild taste and (almost) an al dente texture.
The spiralizer may sound like a fancy gadget, but it’s a simple mechanical device with fancy results. Mine is only two parts with three interchangeable blades. Amazingly, it’s really easy to clean!
Here’s my recipe for zucchini pasta with a veggie-packed marinara. Whenever I make this for dinner, I always set some aside for my lunch the next day—it makes great leftovers.
Gluten-Free Spiralized Zucchini Pasta
1 tbl. olive or coconut oil
1 yellow onion, finely chopped
3 cloves of garlic, minced
2 carrots, chopped into thin coins
½ lb. baby bella mushrooms
1 ¼ cup vegan marinara sauce
3-4 medium zucchini, spiralized
handful of marinated artichoke hearts, sliced
handful of sundried tomatoes, sliced
nutritional yeast to garnish (optional)
salt and pepper to taste
1. In a large pan, warm olive or coconut oil over low-medium heat. Sauté onion for three minutes. Next, stir in garlic, carrots, mushrooms, and a dash of salt. Toss veggies until carrots and mushrooms soften.
2. Add sauce. Turn down heat to low and allow the sauce and veggies to simmer for about 10 minutes. Stir every now and then. While the sauce is simmering, spiralize your zucchini using the blade designed for thin, pasta-like strands (i.e. the one with the smallest holes). If your spiralizer leaves you with a “plug” of zucchini, chop it up and throw it in your sauce!
3. Add zucchini “pasta,” sundried tomatoes, and artichoke hearts to simmering sauce. Mix thoroughly. Leave the pan on the hot burner long enough to warm the zucchini
4. Transfer to a plate and sprinkle with nutritional yeast.
Also by Mary: Curried Stuffed Baked Sweet Potatoes
Related: Raw Vegan Zucchini Alfredo
Photos: Mary Hood