5 "Pasta" Dishes You Won’t Believe Are Actually Veggies
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
Get the recipe: Vegan Ramen Soup with Zucchini Noodles
This dish looks nothing like the traditional spaghetti carbonara, but don't let that stop you from trying it, because it's a supertasty way to enjoy some of the hallmark ingredients of carbonara in a totally unexpected way. Maffucci whisks the beaten eggs and Parmesan cheese together, then slowly pours the mixture over warm sweet-potato noodles so they gently cook and simultaneously morph into an eggy cheese sauce. The dish gets even better when you stir in cooked pancetta, garlic and red pepper flakes.
Get the recipe: Sweet Potato Carbonara
Get the recipe: Sweet Potato Carbonara
Calling all fans of Greek food: It turns out you really don't need hundreds of sheets of buttery filo (also known as phyllo), or wedges of pita, to enjoy a terrific meal. This nutritious meal is proof. You cook garlic and leeks in a bit of olive oil, add parsnip noodles (they're rich in fiber) and some stock and serve the dish with flakes of cooked salmon that you've seasoned with lemon juice and oregano.
Get the recipe: Lemon-Oregano Salmon and Leek-Parsnip Pasta
Get the recipe: Lemon-Oregano Salmon and Leek-Parsnip Pasta
Carrots are often paired with spice yet here's one twist (no pun intended) you probably haven't tried before. It uses sweet root vegetables as the vehicle for a kicky arrabbiata sauce, spiked with crushed red pepper and brightened up with fresh basil.
Get the recipe: Pasta Arrabbiata with Carrot Noodles
Get the recipe: Pasta Arrabbiata with Carrot Noodles
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
Get the recipe: Beef Stroganoff with Celeriac Noodles
