Tired Of Noodles? Try These 3 Alternative Im-Pastas
According to projections from market research firm Mintel, Americans will each consume an average of around six pounds of pasta in 2017. That’s a lot of delicious noodles, but the figure is down by over 3 percent from 2015. The reason for the drop? More people are opting for low-carbohydrate or gluten-free alternatives to pasta.
Whether you’re looking to cut down on carbs yourself or interested in attending online culinary school, now is a great time to explore the pasta substitutes available in the produce aisle. Using a spiral vegetable slicer, you can speedily turn an array of fresh vegetables into noodle alternatives and put them to work in your recipes. With the right preparation, these stand-ins are just as tasty as the fettuccine and rigatoni you grew up enjoying.
1. Give classic spaghetti and marinara a zucchini update
For many people, spaghetti with marinara sauce brings back fond childhood memories of family dinners. Fortunately, you can still enjoy those beloved flavors when you make zucchini noodles. Gimme Some Oven provided a satisfying recipe for pairing zoodles with an extra-chunky tomato sauce.
Start by sauteing onions and garlic in extra-virgin olive oil over medium heat. Then, stir in canned tomatoes, tomato paste, basil, red pepper and salt. When the mixture begins to simmer, drop the heat to medium low and cook another 15 minutes.
Once the sauce thickens and reduces, toss in the spiral-sliced zucchini. Cook for another couple minutes, so the noodles soften. Then, serve with grated Parmesan cheese.
2. Find the perfect match for sweet potato
The starchy, flavorful sweet potato is another great replacement for traditional pasta. A recipe from The Lemon Bowl demonstrated how these noodles can be incorporated into an exceptional dinner.
First, place artichoke hearts on a baking sheet, drizzling with olive oil and seasoning with salt and pepper. Bake in an oven set to 375 degrees Fahrenheit for 30 minutes. Meanwhile, set a chicken breast on a second baking dish, coating with olive oil, oregano, salt and pepper. Cook the chicken for 15 to 20 minutes.
With both the poultry and the veggies in the oven, focus on the sauce by sauteing garlic, red pepper flakes and onion over medium-low heat. Add the noodles and toss before covering the skillet and cooking for three minutes. Uncover, stir and cook for another three to five minutes.
When the artichokes and chicken are done, remove from heat and cut the chicken into strips. Add into the skillet with the noodles and toss all the ingredients. Serve with a garnish of parsley.
3. Dress up broccoli stem noodles
Veggie noodles also make salads more exciting, as suggested by All Day I Dream About Food. The directions call for trimming the ends off of broccoli and cutting the stems into noodles. Make a dressing by combining sesame oil, apple cider vinegar, soy sauce, ginger, salt, pepper and red pepper flakes. Toss the dressing and noodles together, adding a sprinkling of sesame seeds, for a quick, easy lunch.
The way we prepare and enjoy classic pasta dishes is changing. Culinary academy students can keep up by exploring the possibilities of vegetable noodle substitutes and crafting their own recipes.