Vegetable Spiralising 101
If you haven’t jumped on the vegetable spiralising bandwagon yet, we’re here to show you what you’ve been missing. Keep reading for everything you need to know and love about zoodles!
After the perfect recipe, having the right tools in tow is the next most important factor when it comes to vegetable spiralising. And if you want your vegetable substitutions to be delicious and convincing, a self-standing spiraliser is where it’s at!
You can get as creative as you want with the ingredients that you like to spiralise, but zucchinis are the classic favourite for their subtle taste and texture. They’re not too watery and not too firm, making them an extremely convincing pasta and noodle stand-in, and resulting in the term ‘zoodle’!
If you’re keen to experiment, try adding some combinations of other vegetables to some zucchini noodles to find which one works for you, or with different recipes. Beetroots, sweet potatoes, parsnips and carrots all spiralise really well, and can add flavour and excitement to your dishes while healthifying them! Try beetroot for spiralised salads, sweet potatoes or parsnips for pasta and carrots for Asian noodles.
Here’s the perfect starter recipe to get you going on the zoodle train! A fantastic homemade pesto is a great way to get into vegetable noodles, as it’s so full of flavour and texture, making it a perfect accompaniment to the slightly crunchy and subtle-tasting zoodles.
This recipe is a staff favourite for so many reasons: it’s only got a handful of simple, staple ingredients, making it economical and accessible to make; it’s super fresh, healthy and low carb, so you don’t get that post-carb slump in the afternoon when you need to be on your A-game; and it tastes fantastic served cold, so it’s perfect for taking to work or on the road with you. It’s also a great option for last-minute dinners, as it can literally be made and on the table in less than ten minutes!
This dish is gluten free and full of veggies, making it certifiably super healthy. To make it dairy-free and vegan to boot, just replace the Parmesan with some vegan cashew cheese or nutritional yeast flakes and omit the bocconcini.
Click here to view the recipe.
The only limit to your spiralising substitutions is your imagination… and maybe some fussy eaters in your family. But one thing’s for sure – if you have a great sauce, you definitely won’t miss those starchy carbs. Pastas are the easiest way to get more veggies into your meals without even noticing, but once you’re a spiralising pro you’ll love throwing them into Asian stirfries, soups and more.
xo The AA Team