It's not always easy to integrate vegetables into a dish, especially when you're craving for something hearty that would fill you up for the rest of the day. The solution? Vegetable pasta! Yes, it's possible to substitute vegetables for pasta and you'll be able to enjoy your favorite dish without the carbohydrates.
Zucchini Noodles with Pesto (Two Peas & Their Pod)
If you love pesto dishes, then you'll definitely love this Zucchini Noodles with Pesto recipe from Two Peas & Their Pod. It's as simple as cutting zucchini into strips and mixing it with a pesto sauce made from basil leaves, garlic, olive oil, lemon juice and Parmesan. Adding cherry or grape tomatoes is optional, but you'll definitely won't be sorry if you do!
"Zucchini noodles aren’t hard to make. All you need is zucchini, which shouldn’t be a problem this time of year, and a mandoline or julienne peeler. Slice the zucchini into noodles so it looks like pasta."
- 4 small zucchini, ends trimmed
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- Cherry or grape tomatoes, optional
Carrot Pasta With A Creamy Zesty Garlic Sauce (Tales of a Kitchen)
If creamy pasta is more your thing, you should try this Carrot Pasta With A Creamy Zesty Garlic Sauce from Tales of a Kitchen. Carrots are cut into long strips and dressed with a creamy sauce made with tahini, walnut oil, lemon juice, tamari, ginger and garlic. This is a nice treat for anyone who loves garlic.
"This is such a perfect light meal, be it for lunch or dinner. And it packs so much flavor. The carrots are very crunchy, of course, and they pair so nice with the creamy and zesty tahini garlic sauce. Throw in a handful of fresh herbs as well, such as parsley, basil or coriander or whatever you wish, some sesame seeds and pine nuts too, mix it all up and be dazzled."
For the noodles:
- 1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
For the sauce:
- 1 full TBSP unhulled tahini (or the regular tahini if you want)
- 1 TBSP good walnut oil (or good olive oil)
- 3 TBSP fresh lemon juice
- 1 tsp tamari
- 1 tsp grated ginger
- 1 small garlic clove, grated
- To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy
Lentil Marinara Sauce - Vegan & Gluten Free (The Honour System)
This dish might be the healthiest spaghetti you'll ever have! This Lentil Marinara Sauce - Vegan & Gluten Free from The Honour System is a great and filling vegetable pasta made from cooked and shredded squash. The chunky sauce is made of lentils, olive oil, garlic, onion, celery and marinara sauce flavored with herbs. Yum!
"This is a great idea for a lazy Saturday dinner. It’s not super fiddly or anything like that. Everything falls together in a little assembly line. Pop in the spaghetti squash, cook the lentils, sauté the veg, stir up the sauce, eat!"
- 1 spaghetti squash, cooked and shredded
- 1 cup dry lentils
- 2 cups water
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 jar marinara sauce (650 ml)
- 1 tsp dried basil
- 1 tsp chili flakes (optional)
- Sea salt & fresh pepper
Ludy's Kitchen Healthy Tip:
Invest in a good kitchen mandolin that you can use to cut vegetables into different shapes depending on what dish you're cooking. This will make it easier to integrate fresh vegetables into a vast variety of salads, soups or even cooked grains.
Make cooking a lot easier and more enjoyable by using good quality silicone baking mats. Not only are silicone mats sturdy and durable. Because they're non-stick, you can also cut your clean-up time in half.