With the number of gluten-sensitive people growing every year so many have to avoid delicious pasta. However, not being able to consume wheat doesn’t necessarily make it impossible for you to enjoy this tasty meal. All you need is a suitable vegetable shredder and you’ll be able to make your own fresh, low-calorie, low-fat, and completely gluten-free pasta within minutes.
Easy Carrot Noodles
- 1 pound carrots
- ¼ pound ham (sliced and cut into thin strips)
- 1 cup frozen peas
- ½ cup onion (minced)
- 2 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
- ½ cup dry white wine
- Salt and pepper
- Use your vegetable shredder to turn carrots into fettucine-like strands.
- Heat up butter in a large pan or skillet and cook ham and onion for about 3 minutes.
- Then, add garlic, carrots, and wine and cut the heat to low. Cook for about 10 minutes stirring regularly but gently.
- Finally, add cream and peas and bring everything to a boil. Simmer for about 5 minutes before adding mustard and seasoning with salt and pepper. Enjoy!
Zucchini Pasta with Garlic and Parmesan
- 4 medium-sized zucchinis
- 2 medium-sized tomatoes (chopped)
- 1 tablespoon garlic (minced)
- 3 tablespoons olive oil
- ½ cup parmesan cheese (shredded)
- 1 cup fresh basil leaves (torn)
- 1 teaspoon cornstarch and 2 teaspoons cold water
- Red pepper flakes to taste
- Salt and pepper
- Turn your zucchinis into spaghetti using a spiralizer.
- Heat up olive oil in a large skillet and add garlic and red pepper flakes when it’s hot.
- Next, add the veggie noodles using pasta tongs. Cook them for 5-7 minutes so they are a bit wilted but still crunchy. Note that it’s essential not to overcook zucchini noodles as they turn mushy fast. Keep tossing the noodles while they cook.
- Stir in tomatoes, cheese, and basil and cook for a minute. Season to taste and transfer to a serving dish.
- Meanwhile, leave the cooking liquid to simmer in the skillet. Then, add a mixture of cornstarch and water to make a thicker sauce. Pour the sauce over pasta before serving. Garnish with more shredded cheese.
The beauty of veggie pasta is that it allows you a lot of room for experiments. The most common ingredients for it are zucchini and carrots due to their texture. But you can try other ingredients as well, like sweet potatoes. You can also use the same recipes only changing the vegetable for your pasta. This alone will allow you to discover some incredible flavor mixes.