Tri-Colored Veggie "Pasta"

>> Wednesday, September 8, 2010

I have a weird foodie confession to make: I hate pasta. Let me write that again: I hate pasta. I don't exactly know why . . . but even if I'm starving and someone offers me a dish of pasta, I'd rather just wait to eat something else.

Maybe this dislike is routed in my childhood? Yeah. That's likely it.

Of course, being the only vegetarian in my family (since age 12) means eating a lot of spaghetti with red sauce. For holidays, lasagna with cheese and veggies or stuffed shells. Pasta salads at BBQs. Chef's "special" pasta dishes at restaurants with no vegetarian options (which is usually just thrown together from whatever noodles, sauce, and veggies happen to be on the menu that night).


Just thinking about all those meals makes me cringe. There is one exception to this rule: Gnocchi. I never really ate gnocchi growing up, so -- at least to me -- it seems like another animal of a dish. Well, Asian noodles, too, are OK by me. Anyway, none of this is the point. Last night, I was craving pasta for some reason. But I wanted to make it out of some of my favorite vegetables.

A few flicks of the wrist later, and THIS was what I had to work with. Beautiful "noodles" made of zucchini, parsnips, and carrots. Of course, we could have topped it off with some red pasta sauce. But I just couldn't drown them like that. Instead, we kept with the whole pumpkin-is-the-new-everything thing we have going here and made a pumpkin-coconut sauce.


What you'll need for the "noodles" . . .
  • 1 medium to large zucchini
  • 2 to 3 carrots
  • 2 to 3 parsnips

Method . . .
  1. Wash/scrub your veggies.
  2. Then simply use a vegetable peeler to shave them into noodles. A simple back-and-forth motion will do. Try to make them long.
  3. Chop and save leftover veggies (which will end up looking almost like bones) to throw into salads. Or just eat raw.


What you'll need . . .
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut milk
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon garlic powder
  • 2 large cloves garlic, minced
  • 1 head of broccoli, chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon low sodium soy sauce

Method . . .
  1. In a large pan over medium-high heat, warm some olive oil and throw in the garlic. Let cook for 1 to 2 minutes.
  2. Toss in the chopped broccoli. Cook for five minutes until it is softened, but not soggy.
  3. Whisk together the pumpkin puree, coconut milk, ground cloves, and garlic powder . . . and pour into the pan. Lower the heat so it's truly on medium. Continue cooking for a couple minutes.
  4. Throw in the "noodles" and let cook until warmed.
  5. Serve onto plates or into bowls.
  6. With a fork, whisk together the maple syrup and soy sauce. Divide evenly among servings -- which you should get get huge ones out of this recipe.
We are ours with a generous serving of red quinoa and avocado on the side. Of course, it isn't traditional pasta -- hardly. But, let me write this one more time: I HATE pasta. Likely, you won't find a ton of recipes for the "normal" stuff on our site. Unless I'm cooking it for Stephen :)

Do you have any weird food aversions? Any specific ingredients that gross you out? Or maybe you're like me, and you're just plain sick of a certain dish. Tell us all about it! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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