Don’t hate me, but I’m just going to say it: As amazing as veggie noodles may be, you can only eat so many of them before every meal turns into a total snoozefest. Even with all the different sauces that pair perfectly with zoodles, boodles, and swoodles (yep, those are very real names… Google it!). I’ve been praying to the pasta gods for an upgrade. And it looks like I’ve finally been granted with a dinner game-changer.
I came across a veggie noodle recipe that takes the dish to the next level with essentially no extra effort at all. Lauren Kirchmaier, the recipe developer behind Flora & Vino, places veggie noodles on baking sheet and roast them in the oven. Roasting veggie noodles is speedy and also adds depth to the flavor flavor.
Kirchmaier uses the one-pan method to limit the amount of cleanup. She spreads out beet noodles, sweet potato noodles, and zucchini noodles on a baking sheet with some chickpeas, for good measure. But the options are endless when it comes to this meal. “Feel free to add an extra color to the veggie rainbow, or substitute in your favorite veggie noodle. I think butternut squash, turnip noodles, or daikon radish noodles would be great here, too,” she writes on her blog.
After about 25 minutes in the oven, the veggies are tender and ready to eat. This time, however, you should ditch the pasta sauce and drizzle on Kirchmaier’s topping of choice: a perfectly-runny yogurt dill tahini made from almond milk, tahini, lemon, dill, and sea salt. Zoodles never looked so good.
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For other fun ways to use your veggie noodles, try this yummy tahini and fennel zucchini zoodle salad and the zoodle-noodle hybrid that will always leave you feeling satisfied.
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