What Vegetables to Choose For Making Vegetable Pasta?
Take me back to the good ole days of unlimited pasta at Olive Garden… Without the shame or guilt after the second or third refill. Unfortunately, those days are long gone without feeling slightly sluggish, gaining some extra pounds, or signing up for a marathon. Thankfully, we have figured out how to turn vegetables into a pseudo-pasta that tastes great and we can even devour an extra serving without feeling so bad.
Many vegetables can be turned into ‘pasta’ with the help of some clever tools and innovative cooking methods. These veggie mock pastas are turning into a major sensation in kitchens and restaurants across the county. Here is how to use vegetables instead of pasta with some drool worthy examples…
How to Use Vegetables Instead of Pasta:
Choose a vegetable
The best vegetables to turn into pasta include: carrots, zucchini, spaghetti squash, beets, asparagus, and some other root vegetables. These vegetables work better than some others because they can be easily sliced into noodle-like forms and maintain their integrity as a noodle. For example, some vegetables that do would work as well include potatoes, corn, spinach, cauliflower, and other cruciferous vegetables because they do not maintain a firm noodle shape. If you are feeling lazy, thankfully you can buy pre-made spiraled veggies by Veggie Noodle Co. cause it taste even better when you do less work.