Published: March 18, 2013Updated: 10:25 November 29, 2013
Three Ways to Make Plant Pasta
Love pasta but trying to eat more veggies or less wheat?
By: Natural Vitality
Fun to prepare, colorful, and surprisingly yummy doused with your favorite sauces, these new-fangled plant-based noodles will become a family staple.
With their skins on, use a vegetable peeler to make ribbon noodles from peeling these carrots and zucchini. Enjoy them raw with your favorite sauce for a “pasta” salad or immerse the ribbons into boiling water for one minute before serving. For finicky kids, try adding some of the vegetable ribbons to your regular pasta before going all veggie.
So many people get scared off by squash because they don’t know what to do with it. Preparing a spaghetti squash pasta is truly as easy as 1-2-3. Slice the squash in half, place face down on a buttered or oiled baking sheet, and bake at 350 degrees for 35 minutes or until soft throughout. Then simply scoop out the "spaghetti" and serve with your favorite sauce. Kids love this with butter and Parmesan cheese.
Ever eaten rice noodles? They are very close to this seaweed "pasta" in texture and flavor. A touch more rubbery than traditional pasta, kelp noodles are flavorless and lend themselves to showing off a vibrant sauce, and they are surprisingly high in calcium. Find kelp noodles at natural food stores and Asian markets.
About the author
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If you really want to have fun with plant pastas, invest in a vegetable spiral slicer. This kitchen tool will quickly turn a variety of vegetables into beautiful “noodles.”