Have you ever tasted the vegetable spaghetti? It is a very original version of the classic pasta dish which actually, due to the ingredients used, looks much more like a salad. You can prepare the simplest vegetable spaghetti - but also noodles or vegetable noodles - starting from vegetables such as carrots and zucchini.
Your table will be enriched with original and delicious dishes. You can serve the vegetable spaghetti as a first course or in mini-portions as an appetizer or aperitif.
The advantages of vegetable noodles
Vegetable spaghetti will allow you to increase your intake of plant foods in your diet. They are quick and easy to prepare and usually they do not require cooking, unless you decide to sauté them briefly or blanch them to get a hot dish. Vegetable spaghetti are often eaten raw. In this way you can make the most of the benefits of Vitamins which would deteriorate with cooking. Spaghetti with vegetables will allow you to create always new, very tasty and colorful dishes. This will make it easier for you to approach the children discovering new flavors. Finally, the vegetable spaghetti, unlike the common pasta, are gluten free.
How to prepare vegetable spaghetti
The cheapest way to prepare vegetable spaghetti is to arm yourself with patience and to slice the chosen vegetables with a sharp knife or with the mandolin. The little knife peel it it adapts well to form noodles carrots or courgettes. Among the stalls of the village fairs you will find many hand tools - inexpensive and rather curious, like the temperaverdure - which will help you cut the vegetables into strips, strips or spirals. Alternatively, tools can be found for sale vegetable slicer and special blades to be combined with the food processor or to be used manually. Online there are different types and for all prices. Some examples on the online store:
Lurch Spirali 10203 Vegetable cutter color: Green / Cream
CURLY VEGGIES VEGETABLE SIZE GRATER
CURLY VEGGIES VEGETABLE SIZE GRATER
After you have formed your spaghetti, noodles or vegetable noodles, you just have to choose the seasoning best suited: fresh homemade sauces, dried fruit, spices, herbs in your city, seeds of health, homemade pesto. Give space to the imagination and follow your tastes. But, above all, don't forget to season vegetables that blacken easily, such as carrots, with some lemon juice immediately after slicing them. We suggest some vegetable spaghetti recipes to which you can inspire.
Vegetable spaghetti: 5 recipes
Zucchini spaghetti with pea cream
The blog Saltando In Pan suggests a very interesting recipe to prepare the zucchini spaghetti. After slicing them, you can enjoy raw courgette spaghetti or blanch them lightly. But the real secret is in the sauce, which you can get by blending the peas with parsley, curry, oil and salt. THU the complete recipe.
Carrot spaghetti with basil and pistachio pesto
Here is an idea to prepare carrot spaghetti with basil and pistachio pesto. Cooking is not required to make this dish. All you have to do is create the carrot spaghetti with the vegetable slicer and season the dish with a pesto obtained by blending basil and pistachio. THU the complete recipe.
Purple carrot noodles
When preparing your vegetable spaghetti, don't forget to take advantage of all the colors of the vegetables. The blog La Mia Cucina Vegetale proposes, for example, to choose the purple carrots to prepare some vegetable noodles truly original. You can dress them with a special sauce based on almond butter and cashews. THU the complete recipe.
Zucchini spaghetti with red pesto
To prepare these zucchini noodles with red pesto you will have to slice the zucchini into julienne strips. You will dress them with tomatoes, garlic, oregano. Perfect to be consumed outside the home in the working lunch break or even under the umbrella. Here the complete recipe.
You can also prepare your vegetable spaghetti with beet. The Lean Green Bean recommends cutting the beetroot with a tool that allows you to form spirals. You can season your plate of spaghetti with mozzarella and cherry tomatoes, perhaps after roasting them. THU the complete recipe.
For more recipes you can also consult the book “Vegetable spaghetti. Tagliatelle & Co "
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