Thank goodness for inventive minds! My current favourite kitchen gadget is an award-winning veggie spiralizer Veggie Twister which transforms zucchini and carrots into some pretty convincing pasta shapes.
I’ve been cranking out the noodles and making a fabulous almond carbonara sauce using almond butter and sun dried tomatoes for my “zoodles”.
If you are more into “red” sauces, Zucchini noodles hold their shape well so they suit most pasta sauces.
Of course, until I started making veggie noodles myself I wasn’t sure if you ate them cooked or raw – turns out the raw noodles are dropped into your hot sauce and stirred for a few minutes to warm through and then they are ready to eat.
Nut butter proponent Attila Hildmann, the extraordinary German vegan chef and author, has some inspired sauces for zucchini noodles. If you have already read his new book Fit for Life, you will agree he eats a lot of veg noodles!
Try his Carbonara Spaghetti with Zucchini Noodles HERE.
