Zucchini/Courgette noodles (or ribbons) are a delicious, gluten-free alternative to traditional pasta or noodles. They’re brimming with sparkly nutrition and are a cinch to make in just 3 easy steps:
Don’t have Flash Player installed? Click HERE to watch in Vimeo.
Use your noodle, baby! Give these recipes a whirl:
Crazy Delicious Raw Pad Thai
Zucchini, Pea & Mint Salad
Thai Noodle Salad
Grilled Zucchini & Toasted Almond Salad
Pesto Spaghetti
Want more?
Try Lasagne with thin strips of pumpkin, sweet potato or eggplant replacing the traditional pasta sheets.
Have you tried other veggie noodle or pasta options? Do you have any favourites? I’d love to hear about them in the comments below. xx
I eat raw pasta all the time. Love it. I never eat traditional pasta. I use zucchini, carrots, sweet potato and parsnips.
My favourite sauce is tomatoes, sundried tomatoes, sunflower seeds, a couple of fresh dates, savoury yeast flakes and some basil and oregano , apple cider vinegar and a dash of chili all blended up.
Oh that sounds amazing, Shane! I bet it makes a killer veg lasagne. I’ll give it a try, thank you. 🙂
Oow! Shane, your pasta recipe is too good! No olive oil?
Hi Rebecca, just wondering what kind of cold pressed juicer you have. I saw it in the back ground of the zucchini video and am looking at investing in one.
Thanks
Brigid
haha, oh good spotting, Brigid! 🙂 It’s a Hurom Slow Juicer and it’s fab. I’d definitely recommend it.