3 Delicious and Healthy Pasta Alternatives

There is no arguing that pasta is among the ultimate of comfort foods, but filling up on empty carbs certainly isn’t great for our waistlines. Making a simple swap of veggie noodles instead not only cuts the calories, but also provides a nutrient-packed meal leaving you satiated and guilt-free. Using a spiralizer and a food processor, you will be making pasta-like strands out of vegetables like zucchini, sweet potato, and carrots and homemade sauces that are sure to satisfy that comfort food craving.

Here are 3 different recipes to help get you started: 

Thai Style Cucumbers with Healthy Peanut Sauce

Ingredients:

·      1 large cucumber

·      1 cup of creamy peanut butter

·      ½ cup of full fat coconut milk

·      3 tablespoons water

·      3 tablespoons fresh lime juice

·      3 tablespoons Bragg’s Liquid Aminos (or any soy sauce)

·      1 tablespoon of minced ginger root

·      2 cloves of garlic, minced

·      1 tsp sea salt 

Instructions:

Using a spiralizer, spiral the cucumber into noodles. On low heat, sauté the cucumbers with salt for 5 minutes. Meanwhile, in a food processor combine the rest of ingredients to make your sauce and blend until smooth. Add the sauce to the cucumbers; turn up the heat to medium and sauté for about 3-5 minutes. Optional: top with fresh cilantro or green onion. Enjoy!

Squashetti (Spaghetti Squash)

Ingredients: 

·      1 spaghetti squash

·      2 cups of marinara sauce

·      ¼ cup of shredded mozzarella (optional)

·      Fresh basil leaves

·      Salt, pepper, garlic powder to taste

Instructions: 

Wash and cut spaghetti squash lengthwise; remove seeds and string. Season with salt, pepper, and garlic powder to taste. Place on a cookie sheet face down in the oven for 35 minutes at 350 degrees. Cool and use a fork to scrape flesh from top to bottom into strands of “spaghetti”. Add pasta sauce, cheese, and basil. Bon Appetite! 

Zucchini Noodles with Creamy Avocado Pesto

Ingredients: 

·      1 large zucchini or 2 small ones

·      1 cup of pine nuts

·      ½ lemon

·      about 10 basil leaves

·      ¼ cup of Parmesan cheese

·      ½ cup of olive oil

·      1 medium sized avocado

·      1 clove of garlic 

·      Salt to taste

Instructions:

Using the spiralizer, spiral the zucchini into pasta-like noodles and set aside. Combine the rest of the ingredients in a food processor to make your creamy pesto. Heat your noodles in a saucepan on low to medium heat with olive oil and a touch of salt. Add your pesto to the noodles and stir well for 5-8 minutes. Try not to over cook the noodles, as they will become mushy. Top with fresh basil and Parmesan. Enjoy!