Veggie Spaghetti: A Spiral Sensation
You don’t need to be Italian to appreciate the versatile deliciousness of pasta. But indulging in your favorite pasta dishes a little too often can really pack on the pounds. While we would never — ever — recommend giving up this wonderful Italian staple completely, we want to introduce you to this delectable pasta alternative: veggie spaghetti!
Made from several different types of vegetables, veggie spaghetti is a tasty and healthier alternative to regular pasta. Veggie spaghetti is easy to make at home if you have the right kitchen tools. But first, what can this spaghetti alternative be made from, and how is it made?
What Goes Into Veggie Spaghetti?
Veggie spaghetti is usually made from one of the following types of vegetables:
- Zucchini
- Sweet Potato
- Squash
- Leeks
- Carrots
- Pumpkin
- Radish
Pick one vegetable, or mix it up for a colorful swirl of nutritious goodness! Veggie spaghetti can be used with any traditional pasta sauce and paired with meats like Italian sausage or meatballs. It can be substituted for regular spaghetti in virtually any dish.
How Do You Make Veggie Spaghetti at Home? 
The tools you need to get your vegetables into thin, spaghetti or linguine-like strips depend on the type of vegetable(s) you plan to use. Typically, most base veggies can be cut into thin strands by a julienne vegetable peeler or a mandolin peeler. If you decide to use more delicate vegetables such as leeks, however, it’s best to simply cut them into thin slices with a sharp knife.
For a given veggie spaghetti recipe, you will likely need a substantial amount of your choice vegetable (as indicated in the recipes below) — so make sure you leave enough room in your produce bins!
If you’re meal prepping or end up with more veggie spaghetti “noodles” than you need, they’re easy to store in a plastic container and pop in the fridge for a couple of days.
Try It: Zucchini Spaghetti With Sausage and Tomato Cream Sauce
Ingredients:
- 1 14-oz. package Premio Sweet Italian Chicken Sausage, removed from casings
- 4 medium-sized zucchini, pre-cut into noodle spirals
- 1 1/2 tsp. kosher salt
- 2 Tbsp. olive oil or butter
- 1 medium Vidalia onion, diced finely
- 4 Tbsp. garlic, chopped
- 1 16-oz. can diced tomatoes, drained of liquid
- 1/2 cup coconut or dairy milk (full fat or low-fat)
- 1/2 tsp. oregano
- 1/2 tsp. parsley
- 1/2 tsp. basil
- 1/2 tsp. rosemary
Directions:
- Sprinkle kosher salt over the noodles and wait 30 minutes, then press the water out of the noodles and place them on a paper towel.
- Heat butter or oil in a skillet to medium-low for 1 minute, turn to medium-high and add the Premio sausage. Stir the meat until brown.
- Reduce heat to medium and add onions, cooking them until they are slightly translucent.
- Add garlic and cook for 1 minute.
- Add tomatoes, coconut/dairy milk and remaining seasonings and stir until blended. Turn heat to medium-high.
- Add the zucchini noodles and stir with the sausage and sauce until all ingredients are mixed well, and the noodles are al dente.
If you enjoyed this veggie noodle recipe, experiment with other types of vegetable bases and varieties of Premio Italian Sausage!