Veggie Noodle “Pasta” (Plus Two Sauce Recipes)

Did you know that you can make pasta and noodles  without any flour? It turns out you can! It’s also so easy to make this pasta and it’s without any kind of grain! All you need is root vegetables such as zucchini, daikon, parnsip  or carrots! This “pasta” recipe is also a fun way to have a salad..though I like to think of it as colourful pasta!

The trick to making these noodles is using a tool such as a spiralizer (or a noodle tool like I have called The Noodle Tool). Both of these help to form noodles from the root vegetables which is pretty cool. But when in doubt you could also use a wide tooted fork.

You can buy both of these from many places online. I like the Spirooli Vegetable Slicer.

So today I’m giving you three recipes:

• The Veggie Noodle recipe
• The Basil-Garlic Pasta Sauce
• Chunky Leek, Mushroom and Almond Pasta Topping

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Vegetable Noodles/Pasta

Serves 1

You will need:

• 1/4 daikon
• 1/2 carrot
• noodler, spializer or wide-toothed fork

Method:

1. Okay so how to make the noodles? Well using your noodler you basically just scrape your chosen vegetable with the noodler until it forms long (or short noodles- depending on what size noodle you like) until you use up the whole vegetable.
2. Eat them raw or lightly steam them so they’re warm- but they don’t  seem to keep their heat for very long, so you may want to serve quickly (or make the sauce before hand so you can eat straight away).

– – –

Basil Garlic Pasta Sauce

Serves 1 (plus left overs)

You will need:

• 3 Tomatoes, insides scraped out
• 1 clove of garlic
• a few sprigs of basil
• a good  glug of olive oil
• salt and pepper, to taste

How to:

Scrape the insides of the tomato out so you just have the skins left.  Blend the tomato skins, basil, garlic, oil and salt and pepper until it forms a smooth paste. Serve with your noodles.

Note: you can keep the inside of the tomato and use that for other recipes, such as in a guacamole.

– – –

Chunky Leek, Mushroom and Almond Pasta Topping

Serves: 1

Ingredients:

• 1/4 leek, sliced thinly
• 1-2 mushrooms, chopped roughly
• a small handfuls of almonds, chopped
• 1 small clove of garlic, chopped
• olive oil
• salt and pepper to taste

Method (Raw Version):

Blend together to make a chunky sauce

Method (Cooked Version):

Saute till the leek is glossy and the mushrooms are tender.

I hope you enjoy these recipes!

Michelle.

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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