Pasta: it’s a staple. But versatile and tasty as it can be, this staple can also get boring. Not to mention how unhealthy it can be to eat the same thing time and again, especially if that same dish consists of heavy carbohydrates.
Never fear, there are alternatives for the pasta you hold dear. These alternatives can make pasta dinner a more nutritious undertaking and refresh your passion for the noodly dish as it finds its way onto your plate less frequently.
1. Spaghetti squash
This gourd’s name makes it a no-brainer. After it’s been baked, spaghetti https://melbournerx.com squash’s stringy flesh can be sautéed or served as is with a bit of pasta sauce on top. It looks and feels like classic spaghetti, but it tastes fresher and lighter!
You can also dress up spaghetti squash “pasta” with a splash of olive oil, some roasted red peppers, and a few parmesan curls for an even lighter alternative. Or add some ground Italian sausage for a punch of protein.
2. Cauliflower
It doesn’t look like a noodle, but cauliflower could easily take the place of any flour-based pasta.
An oven-roasted head of cauliflower can be chopped up and topped with olive oil, pesto, or a tomato-based sauce, as well as sautéed veggies like bell pepper, red onion, and mushroom. Ground sausage or pancetta are also great alternatives that add texture and protein.
Or boil a head of cauliflower until it becomes soft—but not so soft that it begins to disintegrate—then chop it up and sauté it in a pan with some chopped garlic cloves. You can top this version the same way you would the roasted cauliflower.
It tastes so good you won’t even miss the farfalle!
3. Quinoa
While you can purchase quinoa-based pasta noodles from the store, you can also use plain old quinoa for a nutrient-rich pasta substitute.
Once boiled to perfection, quinoa can be topped with olive oil, tomatoes, basil, and a bit of mozzarella—kind of like a pasta salad.
Alternatively, quinoa goes well with chopped and sautéed vegetables. Try onions, zucchini, carrots, peppers, and different tomato varieties.
Olive oil is the best dressing for this pasta alternative, but you can experiment with tomato-based sauces, as well.
4. Peeled vegetable medley
The veggies take center stage in this pasta alternative.
Peeled carrots, parsnips, and zucchini can be cut into long, thin slices. You can use a knife to do this, or use a vegetable peeler to make long strips. A food processor will also do the trick.
Then sauté the slices in a pan with olive oil and minced garlic, stirring them occasionally until they become soft. (Zucchini will take the least amount of time to cook, so add it last.)
Toss these vegetable “noodles” with your favorite sauce and a little bit of lean ground sausage—or keep the veggies vegetarian and omit the meat. Top with a light sprinkle of grated parmesan and enjoy!
Energize your weeknight dinner repertoire: Try these pasta alternatives this week!
