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10 Noodle-less Pasta Dishes

Pasta is a wonderful thing, but even die-hard fans need a break from all the carbs now and then. That’s where vegetable noodles come in: spirals and strands made from zucchini, beets, sweet potatoes, and more can act just like regular noodles in these dishes, getting dressed in sauce and topped with hearty ingredients. Skip the penne with these ten creative ideas.

Zucchini Lasagna
Zucchini Lasagna This lasagna still lives true to its name as the ultimate comfort food, only won’t leave you loosening your belt: It replaces the traditional wide ribbons of pasta with thin strips of zucchini and still plenty of cheesy goodness. (Image: Epicurious)

Spiral Roasted Beet and Halloumi Salad
SPIRAL ROASTED BEET & HALLOUMI SALADFor a bright, colorful take on a cold pasta salad, try spiralizing beets. (No spiralizer? Use a vegetable peeler to make thin strands.) Their earthy flavor balances the saltiness of halloumi cheese and tangy basil-mint chimichurri. (Image: Ciao Veggie)

Beef Pho with Beech Mushrooms and Sweet Potato Noodles
Beef Pho with Beech Mushrooms and Sweet Potato Noodles By replacing the classic rice noodles in this beef pho with ones made of sweet potato, you end up with a colorful, vegetable-filled soup. (Image: Reclaiming Yesterday)

Pasta Primavera with Eggplant Noodles
Pasta Primavera with Eggplant NoodlesWith their firm but velvety texture, eggplant noodles (made using a julienne peeler) make a hearty base for a vegetable-heavy dish loaded with carrots, mushrooms, peas, and kale. (Image: A Whole New Mom)

Carrot Pasta with Ginger Lime Peanut Sauce
Carrot Pasta with Ginger Lime Peanut Sauce The carrot noodles in this Asian-inspired dish are perfectly tender raw, so you don’t even need to cook them, cutting the prep time to just 15 minutes. (Image: The Roasted Root)

Pasta-Less White Lasagna with Spring Vegetables and Pesto
Pasta-Less White Lasagna with Spring Vegetables and Pesto We’ve updated the Italian classic by replacing the noodles with an array of spring vegetables, which we’ve layered with a not-too-heavy sauce of Greek yogurt, ricotta cheese, and pesto. Delicious! (Image: Plated)

paghetti Squash with Garlic and Parmesan
Spaghetti Squash with Garlic and ParmesanStringy spaghetti squash couldn’t be a more perfect veggie substitute for pasta. Simply roast one whole in the oven, then scoop out the insides for long, tender strands that meld perfectly with garlic, shallots, and Parm. (Image: Salt Pepper Skillet)

Miso-Ginger Glazed Taro Noodles and Shrimp
Miso-Ginger Glazed Taro Noodles and ShrimpTaro root tastes a lot like sweet potato, but has a starchier texture that soaks up flavor, making it an ideal noodle substitute. Try it with Asian flavors like a miso-ginger glaze, cilantro, and shrimp. (Image: Inspiralized)

Cucumber Mint Noodles with Ginger Dressing
Cucumber Mint Noodles with Ginger DressingWhat could be more refreshing than a crisp raw salad of mint, ginger, sesame seeds, and fresh cucumber noodles? Answer: Nothing. (Image: Tales of a Kitchen)

Zucchini Spaghetti Alla Putanesca
Zucchini Spaghetti Alla Putanesca Here the zucchini noodles get a quick sauté, then tossed with a savory tomato sauce with olives and anchovies and topped with Parm for a light summer meal. (Image: The Londoner)

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