20 Feb Spiralizer Recipes – Turns Veggies into Pasta!
Chatting with some friends today and one of them mentioned that a family member had a contraption called a Spiralizer that turned veggies into pasta, following spiralizer recipes!! EH?!?! was our response.
She went on to describe that she had made courgette spaghetti (Courgetti) with bolognese. “Boodles” that was noodles made with butter nut squash! As you can imagine I was intrigued to find out more. as to be honest I sometimes struggle to have enough of my five a day, plus I love anything that can help me cut back on carbs.
After some research I discovered the Americans are all over this and that a Spiralizer is a fancy grater with different blades that can turn vegetables and fruit into ribbons or spirals! The versatility of this gadget is endless, from pasta vegetables, to stir frys, soups and salads. Granted, you can buy some of these pre-packed, but you don’t need me to tell you what preservatives and whatever else are added to extend self life!
Now, the invention is not going to change the world, however these little beauties have become popular as their benefits have been endorsed by many high profile health writers, like the Hemsley sister’s and vegan blogger, Deliciously Ella. Even with just a small bit of research I can definitely see the nutritional benefits of swapping calorie and blood sugar effecting carbs with vegetable alternatives. A 100g portion of Boodles contains only 39 calories and 7.7g of carbs in comparison to normal spaghetti that has 158 calories and 31g of carbs!
Besides the health benefits of eating copious amounts of veggies, I can imagine using one of these could be quite fun for the family and transform the way you cook.
There are a few to choice from on the market. Here’s my top 3:
This is the bad girl of Spiralizers! With four blades that cut flat ribbons or spiral noodles in four widths, from angel hair (new) to thick spirals, plus a metal skewer to make accordion cuts or to reinforce hold on larger vegetables while slicing, and a tray for holding cut vegetables.
Slightly cheaper than the above version and without the angel hair blade that is used for salads and soups and the capture tray, however still a fab Spiralizer based on its reviews.
This is a handheld spiralizer. This comes with a free ebook of recipes!
There are loads of recipes books on Amazon. One of the best sellers is “Spiralizer Now” by Denise Smith.
Here are three simple recipes to start you on your Spiralizing fun:
Recipe and Image Courtesy of Love and Lemons.com
portions may vary depending on the size of your zucchinis and avocado
ZUCCHINI NOODLE TOSS:
2 medium zucchinis
1/2 cup chopped mango
1/2 cup edamame (shelled and blanched)
1/4 cup toasted sliced almonds
extra squeezes of lime and extra salt, if necessary
AVOCADO MISO SAUCE:
1/4 cup hemp seeds
1 lime zest and juice
1 small zucchini (about 1/2 cup or so)
1/2 tablespoon miso
to that recipe, I added these things:
1 scallion, white and green parts, chopped
1 tablespoon minced ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne
a little extra miso, add to taste (as you would salt)
I blended the dressing components together in the Vitamix until it was silky smooth. (If you’re not using a vitamix (or similar), your sauce will be a bit more chunky than mine appears here).
I make my zucchini noodles with this device. I know, gadgets are a pain – and this one is kind of clunky to store, but I find it quite fun and easy to use. You could also use a julienne peeler, they will be less curly and more straight, but will still be nice little thin “noodle-like” strips.
Toss the noodles with as much or little sauce as you like. Taste and adjust seasonings (the sauce will become more diluted as you toss it with the noodles, so you’ll likely have to add some salt and pepper).
Top the noodles with the rest of the components and serve right away, with extra sauce on the side.
This recipe made a good amount of extra sauce (I also had a pretty large avocado), and because avocados brown quickly, it only lasted an extra day in the fridge. I topped my leftover sauce on a kale salad the following afternoon.
Sweet Potato Noodles With Cashew Sauce
Recipe and Image Courtesy of Pinchofyum.com
Parsnip Spaghetti All’ Amatriciana
Recipe and Image Courtesy of Inspiralized
1/2 tablespoon extra virgin olive oil
4 ounces pancetta, (or guanciale), cut into 1/4″ strips
1 medium onion, diced
1/2 teaspoon red pepper flakes
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, pureed with juices
Salt to taste
4 parsnips, at least 1 1/2″ in diameter
Pecorino Romano cheese, finely grated
- Place a large pot over medium heat and add in the olive oil. Add in the pancetta (or guanciale) and cook until brown and crispy, about 5-7 minutes. Reserve 1 tablespoon of the meat – set aside in a small bowl. Add in the onions and red pepper flakes and cook for 3-5 minutes or until onions are translucent.
- Add in the tomatoes and raise the heat to medium-high and bring to a boil. Season with salt, reduce to a simmer at low heat and let cook for 30 minutes.
- Meanwhile, peel and spiralize the parsnips, using Blade C.
- After the sauce has cooked for 30 minutes, add in the parsnip noodles, toss to combine thoroughly and let cook for 10 minutes or until parsnips are al dente.
- Divide the pasta mixture into bowls and garnish with cheese and the reserved meat.
Let me know what are your favourite veggies are to spiralize?