The Healthy Spiralizer Cookbook (32 page)

Straight blade

Blade A

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 428; Total Fat: 25g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 45g; Fiber: 9g; Protein: 12g

Spiralizer alternative:
If you don’t have a hand-crank spiralizer, you can cut the zucchini into ribbons using a vegetable peeler.

FOR THE PASTA

4 medium zucchini, ends cut flat and spiralized into ribboned noodles

Sea salt

2 tablespoons olive oil

¼ cup water

FOR THE SAUCE

2 tablespoons olive oil

1 onion, minced

16 ounces crimini mushrooms, sliced

4 garlic cloves, minced

1 (14-ounce) can crushed tomatoes, undrained

¼ teaspoon crushed red pepper flakes

½ teaspoon sea salt

¼ freshly ground black pepper

¼ cup chopped fresh flat-leaf parsley

¼ cup nutritional yeast

TO MAKE THE PASTA

1. In a colander placed over the sink, sprinkle salt over the zucchini noodles and allow them to sit for 30 minutes to draw out water. Quickly rinse the noodles and pat them dry with a paper towel.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

3. Add the zucchini noodles and cook, stirring frequently, until they begin to soften, about 4 minutes.

4. Add the water and cook until the noodles are al dente, another 2 to 3 minutes.

5. Remove the noodles from the pan with tongs and drain them in a colander.

TO MAKE THE SAUCE

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the onion and mushrooms and cook, stirring occasionally, until the vegetables begin to brown, 6 to 8 minutes.

3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

4. Add the crushed tomatoes, red pepper flakes, salt, and pepper. Simmer, stirring occasionally, for 10 minutes.

5. Stir the parsley and the drained, cooked zucchini noodles into the warm sauce. Serve immediately, topped with nutritional yeast.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN

PER SERVING:
Calories: 199; Total Fat: 7g; Saturated Fat: 6g; Cholesterol: 0mg; Total Carbs: 30g; Fiber: 10g; Protein: 7g

Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato. Instead, thinly slice the potato with a mandoline or a sharp knife.

FOR THE SWEET POTATO PASTA

2 sweet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

½ teaspoon sea salt

FOR THE PESTO

1 bunch kale, stems removed

2 garlic cloves, minced

Zest and juice of ½ orange

¼ teaspoon crushed red pepper flakes

¼ cup walnuts

¼ cup grated Parmesan cheese (or nutritional yeast)

¼ cup olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

TO MAKE THE SWEET POTATO PASTA

1. Preheat the oven to 400°F.

2. In a large bowl, toss the potatoes with the olive oil and salt.

3. Lay in a single layer on one or two baking sheets.

4. Bake until the potatoes are al dente, 12 to 17 minutes.

TO MAKE THE PESTO

1. In the bowl of a food processor, combine the kale, garlic, orange zest and juice, red pepper flakes, walnuts, cheese, olive oil, salt, and pepper

2. Process until it forms a smooth pesto, about 1 minute.

3. Toss the pesto with the cooked noodles.