No pasta? No worries!

We’ve pulled together a number of veggie alternatives to substitute in your favourite pasta dishes.   There are health benefits as an added bonus, veggies are full of antioxidants, vitamins, low carb and plenty of fibre.    Most are also simple in taste and easily become a blank canvas for sauces.


Veggie spaghetti

Vegetable spaghetti is great for dishes like meatballs, bolognese, pad thai, ramen or laksa.

This works with most firm vegetables like courgette, carrot, butternut squash, pumpkin, sweet potato or leek.  Simply cook in a pan with a little olive oil on a low to medium heat for about 3 to 5 minutes.  Add a splash of stock for extra flavour if you like.  Then toss through your sauce.

Courgette and cucumbers

In America they call these ‘zoodles’ (zucchini noodles). Stir through a spoon full of green pesto and sprinkle with grated parmesan for a fresh, summery pasta dish, and it only takes 5 minutes!  Also delicious with fish!

Butternut squash and sweet potatoes

Squash and sweet potatoes work well with bolognese or meat based sauces.  Simply toss the veggie spaghetti through the sauce after cooking.

Spiralizing tip: If you don’t have a veggie spiralizer, you can use a regular vegetable peeler.

Veggie lasagne sheets

Aubergine is a great substitute for lasagne sheets.  Thinly slice into sheets (tip: use a mandolin), pan-sear until softened and assemble your lasagne.  Simples!



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