5 "Pasta" Dishes You Won’t Believe Are Actually Veggies
With the help of her spiralizer
, food writer Ali Maffucci
turns zucchini, carrots and more into noodle-like ribbons that are delicious in everything from ramen soup to carbonara.
Photos: Ali Maffucci
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Ramen That's Still Cheap (But Way Better for You)
Whether you're eating wallet-friendly, Styrofoam-bowl-style ramen or something handmade by a Japanese chef, the base for the noodles is probably wheat flour. Maffucci's vegified version is a filling stand-in you have to taste to believe. She uses zucchini, which tastes light and bright, yet the dish has plenty of oomph, thanks to some powerhouse ingredients: miso paste, soy sauce, sesame oil, scallions, ginger and shiitake mushrooms. You can add tofu, quinoa, a soft-boiled egg, pork belly or shrimp for protein, if you'd like.
Get the recipe: Vegan Ramen Soup with Zucchini Noodles