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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A Great Reason to Start Eating More Celeriac
Noodles are arguably the best part of beef stroganoff (just imagine the sad thought of slurping up that creamy mushroom sauce all on its own!). Instead of the usual egg noodles, though, Maffucci introduces us to a vegetable noodle we'd never considered for this dish before, one made from celeriac, which is an unexpectedly perfect match for the rich beef because of its tender texture and sweet, slightly nutty taste.
Get the recipe: Beef Stroganoff with Celeriac Noodles