Spiralized Veggies for a Guilt-Free Pasta




The spiralizer gadget is the newest item in my kitchen and it is definitely a good acquisition for creating new recipes. I want to share a few of my creations with you to get inspired and make your own creation with spiralized veggies.

I love the idea of making spaghetti from raw vegetables. It’s a different way to eat veggies, a way to eat pasta guilt-free, another way to make a more nutritious, mindful meal, and it’s also super fun to make with friends or kids. A plate of spiralized vegetables makes a lovely plate for vegetarians and is an unexpected dish for a surprising menu.

For the zucchini noodles I made two sauces
Sauce #1: a fast and easy tomato and basil sauce
First I sautéed minced garlic in a little bit of olive oil. Then I added some mini tomatoes and threw in the spiralized zucchinis. I sautéed them for a few minutes to make them tender and more flexible, like pasta. To finish I tossed in some basil leaves, toasted pignolis, and Parmigiano Reggiano and seasoned it all with salt and pepper.

Sauce #2: a creamy mushroom sauce
I sautéed some minced garlic, then added in finely cut shiitake mushrooms. After a few minutes, I added a little bit of white wine and stirred it until it evaporated. I then added in a bit of heavy cream and finished it with a a dash of Parmigiano Reggiano and seasoned with salt and pepper. There’s really no way to go wrong with this one.

For the beet lover add pistachio oil and blue cheese
I put the spiralized beets in a pan with a few spoonfuls (about two inches) of water. I let them cook for a few minutes until they became tender, then I transferred them to a bowl and added a little bit of pistachio oil, some salt and pepper, a good bit of crumbled blue cheese, a little handful of crushed pistachios, and a few edible flowers petals. I topped it all with fresh arugula and sprouts. You can eat these beets right away while they are still warm or chill them and eat them as a cold salad.

All three versions came out quite delicious! I will continue experimenting with my spiralizer and posting what I come up with. Let me know in the comments if you try any other combinations. I would love to try out your creations!


  1. The spiralizers are a fantastic tool. I’m on the Paleo diet so I never get to eat pasta. But with spiralized zucchini I don’t even miss it. I usually salt the noodles for a few minutes before cooking them to draw some of the water out. The taste and texture are so good that I never miss pasta anymore.

  2. A great idea and delicious looking dish!



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