Vegetable noodles are all the rage these days. Lately I have seen them everywhere – from restaurant menus and home recipes or blogs, as an alternative to regular gluten-free pasta. I’ve tried making a variety of vegetable noodles – from cucumber, zucchini, spaghetti squash and so on. I find myself always going back to the carrot noodle.
There are a variety of ways to make a vegetable noodle. I personally use this one vegetable peeler called the Titan Peeler (I found mine at Bed Bath and Beyond and Amazon). The package comes with two different peelers. One peels the vegetable like normal, and the other peeler (the wider one) peels the vegetable in ‘strings’ or noodles.
How to Make Carrot Noodles
1) Buy a 5 lb. bag of carrots (For 2-3 people, I normally end up using 3 lb.)
2) Wash and peel the carrots with the smaller Titan peeler or a regular vegetable peeler.
3) Using the wider Titan peeler, peel the carrot like normal over a bowl. The wider Titan peeler will peel the carrot into thin noodles.
Note: You won’t be able to peel down the entire carrot with the Titan peeler. Save your fingers from being cut, and use the leftover carrots for other snacks; such as carrot rounds and hummus.
Once you have the amount of carrot pasta you are seeking, there are a variety of ways you can prepare it.
Ideas for Recipes Using Vegetable Noodles
- Toss the carrot noodles with olive oil, balsamic vinegar, honey and thyme for a Raw Honey Balsamic Carrot Salad.
- Roast the carrot noodles on a baking sheet with your desired oil and spices at 400 degrees for 15 minutes.
- Sauté the carrot noodles on your stove top in butter, ground thyme, and smoked paprika until tender.
- Raw Carrot and Parsley Salad
- Roasted Carrot Pasta with Beets
- Zucchini Noodles and Meatballs
- Zucchini Noodles with Avocado Cream Sauce
- Zucchini Noodles with Spinach Pesto, Feta and Sunflower Seeds