Have you tried the new trend for healthy carb alternatives? From courgette spaghetti to cucumber noodles, here's how to get your pasta fix with zero guilt.
The latest foodie trend for healthy pasta alternatives is oh-so-good for you and easier than it looks. If you haven’t heard of spiralizing, the art of turning vegetables into spaghetti, popular with food bloggers and health-conscious celebrities, then you’re missing out on a delicious and totally guilt-free way to get your stodge fix.
And you don’t even need to buy a fancy and pricey spiralizer to make your pasta alternatives – a simple peeler or grater will do. Here are four brilliant recipes from some of our favourite food bloggers for you to try at home. Say hello to low-cal spag bol any time you fancy it. You’re welcome!
Top With Cinnamon’s Lazy Girl’s Zucchini Spaghetti
Here’s how to make
Top With Cinnamon’s zucchini spaghetti:
Take a normal box grater and hold it on its side, so that the largest grater holes are facing up. Take your zucchini (courgette) and move it along the grater in long strokes to create the ribbons. Then fry the zucchini ribbons in a bit of oil and garlic, and use it like you would normal spaghetti.
The Yes Chef’s Super Skinny Courgette Spaghetti
Here’s how to make The Yes Chef’s courgette spaghetti:
Take 1 large courgette and peel it into a long ribbon using a speed peeler. Set it aside while you heat 1 tablespoon of oil in a pan over a medium heat. Add the courgette and gently toss it in the pan. Heat it through without cooking it too much because otherwise it may start to break apart.
The Londoner’s Skinny Spaghetti
Here’s how to make The Londoner’s cabbage spaghetti:
To make enough pasta for two, you’ll need half a white cabbage, half a cup of water and a pinch of salt. Thinly slice your cabbage, and then throw it into a hot pan with the water and salt. Let it steam away for 5 to 10 minutes. If you want it al dente leave it for just 5 minutes. Drain any excess water and serve with your sauce.
Hemsley + Hemsley’s Sesame Chicken Salad with Cucumber Noodles
Here’s how to make Hemsley + Hemsley’s cucumber noodles:
Use a julienne peeler or a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons.You might want to cut the long strands in half to make them easier to eat. Eat the noodles within a few hours, as the cucumber will begin to go watery.
For Hemsley + Hemsley’s full recipe see their new book The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press, £25). Visit the website here.