Spiralized Recipes or Pasta recipes altered to use
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samanya,
Nov 1, 9:49pm
Bump again . zucchini season upon us again
samanya,
Nov 2, 3:57am
& I should add some damned good ideas, now that spring is here & lovely veges are here/coming. Can't let these lovely recipes get forgotten.
valentino,
Jan 5, 8:40pm
Noted in another thread where one has purchased a Spiralizer, also others too. Now have used it a few times with great success and also another person so thought maybe we need to have a dedicated thread where we can share recipes to suit.
The first one is the one I noted too with huge and popular requested recipe.
The next one is posted by doug57 as this person has one too.
Please others would be greatly appreciated.
Cheers and all the best for 2017 for everyone.
Oh, one other thing; Noted when using certain veges like carrot, beetroot etc then only 2 to 3 minutes cooking in hot boiling salted water as though you are cooking fresh pasta to that al dente bite or to your desired bite. Anything like courgettes/zuchinni is best kept raw then when adding to other items will cook sufficiently as you finish of cooking that dish.
If using a machine then the threads could be very long, best to cut to suit by using a pair of kitchen scissors, I cut the to say about 30cm long. Hopes this helps and makes sense.
valentino,
Jan 5, 8:40pm
Lightning fast prawn, tomato and balsamic pasta ( SERVES 4 ) Ingredients
400 g Spaghetti or to similar equivalent amount of Carrot, Beetroot and Courgette all spiralized and cut into desired lengths – see note below 1 Finely sliced red onion 2 Tbsp Extra virgin olive oil 2 Garlic cloves, finely chopped 1 punnet Cherry tomatoes, halved 12 Cooked prawns ¾ cup (about a bottle) Paul Newman's Own Light Balsamic Dressing 1 dash Chilli flakes
Directions 1. Bring a big pot of salted water to the boil and cook spaghetti according to packet instructions, if using the veges then cook carrot and beetroot 2 – 3 minutes or to al dente bite, leave the courgette in it’s raw state. 2. Cook the onion in a frying pan over medium heat until soft and translucent. Add the garlic and cook for another minute. 3. Add the tomatoes and cook, stirring every now and then for five minutes. 4. Drain the pasta and at the last minute, add the prawns to the frying pan, tossing so completely warmed through. 5. Tip the pasta or all of the veges into the frying pan, add the Paul Newman's Own Balsamic Dressing and a sprinkling of chilli flakes and toss to combine. Serve immediately.
Note re spiralized veges lengths – these can be very long (especially if using a machine) hence best to hold them up high and simply using kitche scissors cut them to about 30 cm or to your desired lengths. Also best to keep the veges separate aside being until using within the recipe.
valentino,
Jan 5, 8:41pm
salted my zucchini noodles and left while making sauce. then patted dry and dropped into pan with some butter. Quick 'fry' to soften. Used as base for sauce made with mushrooms, cooked chicken and bacon [cooked in butter with balsamic, pepper, cream, cream cheese, parmesan] DELICIOUS. none left!
Quote
doug57
valentino,
Jan 5, 8:42pm
Baked Spaghetti or spiralized veges with Eggplant and Bocconcini (Serves 4) Ingredients • 2 medium eggplants • olive oil • sea salt and freshly ground pepper • tomato sauce • 2 tablespoons olive oil • 2 cloves garlic, crushed • 1 tablespoon dried oregano • pinch of chilli flakes • 2 x 400gm tins crushed Italian tomatoes or 6 large very ripe tomatoes, diced • 200gm dried spaghetti or use spiralized veges like carrot, beetroot, courgettes, potatoes etc • handful of fresh basil • 200gm fresh bocconcini or mozzarella in whey, well drained • freshly grated Parmesan Method Preheat the oven to 200˚C. Remove the stalk and cut the eggplant lengthways into 1 cm thick slices. Brush both sides with olive oil and season. Place on a lined baking tray and cook for about 25 minutes until tender but not falling apart, turning once during cooking. Set aside. Tomato sauce: Heat the olive oil in a saucepan, add the garlic, oregano and chilli flakes and cook for 1 minute. Add the tomatoes, season and simmer until reduced and thick. Set aside. Cook the spaghetti or spiralized vegesin plenty of boiling, well salted water until al dente. Drain well and toss with a little olive oil to prevent it sticking together. To assemble: Combine the spaghetti and ¾ of the tomato sauce in a large bowl. Using tongs, twirl the spaghetti/veges around the tongs and place 4 separate mounds in a lightly greased baking dish. Tear the bocconcini into pieces and push a couple into the pasta along with 2-3 basil leaves. Dip the eggplant slices in the remaining tomato sauce and lay 2 slices over the top of each bundle. Top with a couple of basil leaves, more bocconcini, a spoonful of the remaining sauce and finally, a good grating of Parmesan. Bake for 20 minutes or until the cheese has melted and the spaghetti or vege spirals is hot.
valentino,
Jan 5, 8:43pm
Creamy Smoked Chicken and Chive Fettuccine or Vege ribbons Serves 4 Prep Time 10 minutes Cook Time 10 minutes
INGREDIENTS 400 g fresh or dried fettuccine pasta or Vege Ribbons like courgettes, carrots, potatoes etc 25 g butter 5-6 spring onions, trimmed and chopped 1 Tbsp crushed garlic 250 g creme fraiche 1 cup chicken stock 1 Tbsp wholegrain mustard ½ Tegel Honey Smoked Chicken, shredded 2 Tbsp chopped chives grated Parmesan cheese METHOD Cook the fettuccine or vege ribbons in boiling salted water until al dente. (Check cooking times on the packet). Melt the butter in a large frying pan and panfry the spring onions and garlic until softened, but not brown. Sir in the creme fraiche, chicken stock, wholegrain mustard, Tegel Honey Smoked Chicken and chives, and heat through. Add the drained pasta or vege spirals to the sauce and toss to mix. Season with salt and pepper if wished.
valentino,
Jan 5, 8:44pm
This one will be done this Evening, looks very nice.
Slow Braised Red Wine Eggplant with Zucchini 'Spaghetti'
ingredients 1 large eggplant, cubed 2 cloves garlic, peeled and finely diced 1/2 teaspoon fennel seeds 1/4 cup olive oil 1/4 cup red wine 2 tins tomatoes large handful fresh basil, roughly chopped sea salt and cracked pepper 4 x zucchini (1 per person) 1/2 cup raw or roasted macadamia nuts
Method Heat olive oil in a sauté pan over a medium heat. Add eggplant, fennel seeds and garlic. Sauté for 15 minutes minutes until very tender, adding a splash of water if the pan becomes too dry. Add the red wine and tomatoes and reduce the heat slightly. Simmer for 45 - 60 minutes until the sauce has thickened and darkened. Add a large handful of roughly chopped basil and season with sea salt and cracked black pepper as desired.
Use a spiraliser to create 'noodles' with the zucchini. Alternatively you can use a vegetable peeler to make thin ribbons that also make an excellent pasta alternative. Move the peeler around the zucchini until you’ve used all of the vegetable apart from the seedy core. You can choose to leave the zucchini pasta completely raw or you can quickly toss the zucchini in a hot sauté pan for 30 seconds with a generous glug of olive oil.
To serve: Place your zucchini 'pasta' in a bowl. Spoon the hot eggplant sauce over the top. Use a microplane or very fine grater to make thin shavings of the macadamia nuts. Sprinkle these on top and garnish with extra fresh basil as desired.
valentino,
Jan 5, 8:46pm
This is very nice and lemony.
Spaghetti with lemon, cream and parsley ( SERVES 4 ) Ingredients
1 Salt 1 Water ¼ cup Cream ½ cup Chicken stock, (or vegetable stock) 100 g Butter, (cubed) 3 Lemons, (finely grated zest and juice of lemons) 3 Tbsp Flat leaf (Italian) parsley, (finely chopped) 500 g Spaghetti or vegetable spiralized (carrot, beetroot, corgettes etc 1 Freshly ground black pepper 1 Parmesan cheese, (freshly grated)
Directions
Bring a large pot of generously salted water to a boil. Meanwhile, put the cream and stock in a heavy based saucepan and gently warm. Add the butter, zest and juice then stir gently. While the butter is melting, add the spaghetti or vege spirals except courgettes to the boiling water and cook according to the packet instructions. Add 2 Tbsp of the parsley to sauce. Taste for seasoning, drain spaghetti/vege spirals and toss together including courgettes if using. Serve with extra parsley, pepper and parmesan.
valentino,
Jan 5, 8:47pm
Originally by Gordon Ramsey.
Vege Spaghetti
This is a Gordon Ramsey recipe, have personally added the vege parts. It sounds a bit boring, but i can tell you it taste just great.
400g DRIED spaghetti or freshly spiralized veges like carrot, beetroot, potatoes, etc 4 Tbls olive oil 5 Large cloves of garlic, finely sliced 1 red chilli, seeded and finely chopped 1 large head of broccoli, cut into small florets splash of chicken stock squeeze of lemon juice to taste extra virgin olive oil to drizzle.
Cook spaghetti as per packet instructions or fresh spiralized veges except corgettes in boiling salted water for 2 – 3 minutes or until ideal al dente bite. Heat a pan with olive oil and add garlic, chilli and a pinch of salt. when the garlic is sticky and slightly golden, add the broccoli and splash of stock. Cover the pan and leave to steam for 2 mins. Squeeze over lemon juice and a little more seasoning. Drain the spaghetti /vege spirals including courgettes if using and toss immediately in the pan with a little of the water from the pasta/vege. drizzle over the extra virgin olive oil and serve .
valentino,
Jan 5, 9:15pm
Recently we had just the basic plain potato chips done via the oven method.
Had two Chinese International students for dinner and both commented that they have their potato done not as we have our potato chips.
They noted is a lot longer similar to their noodles, thinner than our French styled and done in a wok of very hot oil.
The other day noted to one of those that are still with us that we have now an electric spiralizer hence the dishes that we have had and recalled the potato one noted earlier as above, she replied yes. very similar so now a new challenge LOL.
Spiralized Potato fried like chips, imagining a very quick cooking process.
If anyone likes to try and let us know as I do not have a deep fryer or a wok, maybe could try a big pot or an electric fry-pan 1/4 to 1/3 filled with oil and try it, yeah that would sound right but need to have them at the right length though or could be a mangled mess, LOL.
Cheers and just thinking loudly, again.
Damn typos. arghhhh.
valentino,
Jan 6, 12:01am
A simple salad over the past few months (with a hand type Spiralizer) was some green and red lettuce leaves, chopped or torn a little, a spiralized courgette, a spiralized apple (all cut to desired lengths) and the other usual added items with various salad dressings has always worked great and lovely.
Simply a lot easier on my aging bite LOL.
Editing that now with an electric spiralizer, it will be a lot quicker and easier to do, will save my hands a bit. LOL again.
valentino,
Jan 6, 1:28am
A whole pile of Spiralized recipes available but untried by me yet obviously but perhaps someone may want to and report back, I will do the same as I discover more.
I left the Courgettes in it's raw state and the end result was wonderful, even my student enjoyed it.
Cheers
valentino,
Jan 9, 9:35pm
Another easy but very nice.
Apple, Fennel and Celeriac Slaw with Apple Cider Vinaigrette
Ingredients
For the slaw: All spiralized except parsley,
1 small celeriac, peeled, noodles trimmed 1.5 tablespoons minced parsley 1 Granny Smith apples, 1 small fennel bulb,
For the dressing: 2 tablespoons apple cider vinegar 1 teaspoon honey 1 teaspoon dijon mustard 3 tablespoons extra virgin olive oil 1 tablespoon freshly squeezed lemon juice salt and pepper, to taste
Instructions Whisk together all of the ingredients for the dressing into a small bowl. Set aside. Rinse the celeriac noodles in cold water and then pat dry. Add the celeriac to a large mixing bowl with the parsley, apple and fennel. Pour the dressing over and toss thoroughly to combine. Serve.
valentino,
Jan 10, 6:12am
Thank you, sounds very simple and easy.
Cheers
valentino,
Jan 14, 4:37am
And another very nice one tooo.
Creamy chicken pasta
1 Broccoli 350 g Spaghetti or Spiralize enough carrots, courgettes and beetroot instead of spaghetti 4 Bacon rashers 1 Tbsp Oil 3 Chicken breasts 1 clove Garlic ¼ cup Dry white wine ¾ cup Cream 2 Tbsp Ground almonds
Steam the broccoli, cut in florets in a large pan for 3 to 4 minutes, until just tender. Remove from the pan and set aside. Cook pasta according to packet instructions or spiralized carrot and beetroot cooked for 3 minutes in boiling water and the bite similar to the pasta, al dente. Heat a frying pan or grill and cook the chopped rashers streaky bacon until crispy, then remove to a plate. Heat the oil in the pan, then add the chicken breasts and cook for 5 to 6 minutes, turning at times, until golden and cooked through. Add the crushed garlic and stir; add white wine, bubble for a couple of minutes, then add cream. Bring to the boil, then mix in the broccoli, bacon and drained pasta or all of the spiralized vegs if using. Season well and serve sprinkled with ground almonds.
Editing damn typos.
meg1971,
Jan 14, 7:18am
Had salmon with zucchini noodles tonight. i loved it but think i'll need to bury the vege noodles in a bolognase type sauce so they cant see them.
valentino,
Jan 14, 8:12pm
Understand what you saying but keep at it.
In the past, I had younger ones turning their faces up at various veges, now they older - they are eating more of it. They have seen what I have been doing and actually their own younger ones are eating a bit more, especially when they are say "Jazzed" up a little with various dressings as similar to using for pastas and to some degree - it is getting them to eat more veges as such.
Cheers.
meg1971,
Jan 14, 9:07pm
I agree. my oldest went thru the yuck veges phase, but now he's off and coking in his own place, he's a huge vege fan. Think the husband will be harder to convince.
valentino,
Jan 20, 12:36am
Latest inspired Dish. is very nice and different. Remember to cut the veges to ideal lengths.
Using the larger Spaghetti/noodle option of a spiralizer, about 200 to 300 grams of Pumpkin or butternut spiralized,
Using the smaller Spaghetti/noodle option of a spiralizer, about 3 good size carrots and at least 2 corgettes.
Now blend the following, 1 avocado, about 1/4 cup slivered almonds, about 1 1/2 cups spinach preferably baby spinach leaves, 1/2 cup fresh Basil leaves, a good size Garlic clove and about 1 to 2 tablespoons olive oil. On the stove is a large pot of boiling water, add the carrot then after a minute add the pumpkin/butternut, cook for another minute then take out 1/4 cup of this water and reserve. Drain the cooked veges into a bowl with the corgettes and mix all then add the Avocado mix and gently mix all so it looks totally Green, add some save vege water to thin it a little to mix more freely. Ready to serve.
You could use other veges to spiralize to your own tastes with this sauce.
Cheers.
Editing typos.
valentino,
Jan 23, 11:57pm
Vegetini with Garlic & Chilli Prawns
Oh, just me with a new word, Hmm, basically spiralised vegetables like spaghetti/noodles, LOL.
Anyway, this is a real hit!
About 500 grams of spiralised noodled vegetables of choice ( please note that veges and fruit like courgettes, cucumber, apples etc are best kept raw until the last bit when mixed with other cooked hot/warm veges ) 2 tablespoons extra virgin olive oil 2 long red chillies seeded and diced 4 garlic cloves crushed About a kilo of large prawns peeled and deveined ( P&S sells frozen packs of Prawns both in whole with tails or just the meat pieces – more economically priced ) ½ cup dry white wine ½ cup vegetable stock 250g punnet cherry tomatoes 200 grams baby spinach leaves Lemon wedges to serve
Cook the spiralised veges like you do with fresh pastas with the exception as noted, drain, return to pan and set aside. In a large frying pan, heat the oil on medium, saute chilli and garlic for 2-3 minutes until tender. Increase heat to high and cook prawns (Defrosted if frozen) for 3-4 minutes until browned. Add wine, cook for another 2-3 minutes stirring until almost evaporated. Add stock and cook, stirring for another 2-3 minutes until reduced by half. Mix in tomatoes and spinach cooking for 4-5 minutes until tomatoes have collapse. Toss all spiralised veges etc through on low heat for a minute, season then serve with lempn wedges.
Spiralised veges can include Brocolli stems (not the florets but florets in wee pieces can be added at the end of boiling the veges before draining). Veges and fruit added at the end could be spiralised apple, cucumber, celeriac, courgettes etc.
valentino,
Jan 26, 8:02pm
A very popular one from my files. is very nice.
Chicken and vegetable noodle salad, servings for two
Ingredients 1 large (about 300 to 400g) free-range chicken breast fillet, excess fat trimmed 3 thin slices fresh ginger 1 garlic clove, thinly sliced 120g vege noodles (such as carrots, beetroot, potato, pumpkin etc) 2 small (about 120g) zucchini, peeled lengthways into ribbons 2 roasted capsicum (peppers), peeled, thinly sliced 1/2 punnet (about 100g) cherry tomatoes, quartered lengthways 3 green shallots, ends trimmed, thinly sliced diagonally 75g baby Asian greens or some nice leafy greens Dressing 2 tbs fresh lime juice 2 tsp tamari 1 tsp fish sauce 1 small garlic clove, crushed 1 small fresh red chilli, deseeded, finely chopped Pinch of caster sugar
Method Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain. Meanwhile, cook the noodles as per fresh pasta method. Drain well, set aside. To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined. Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine. Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.
Editing to add my pussy cat, lol.
valentino,
Jan 27, 8:12pm
This is nice too.
Beetroot Risotto
Serves 4
2 or 3 Beetroots medium to large size 1 Red onion 4 tablespoons melted butter 4 tablespoons Olive oil 350g Arborio or other risotto Rice 250 ml Dry white wine 1.5 litres of stock 80g Parmesan grated cheese.
Peel and spiralizer Beetroots into noodles or spaghetti. Finely chop onion. Heat butter and oil in a deep frying pan over medium heat, add onion and lightly brown for about 6 minutes. Add the rice and cook it stirring for 2 minutes until translucent. Add the Beetroot Spaghetti/noodles, mix again, cook for 1 minute. Next add the wine. Once it has been absorbed by the rice, add a ladleful of stock. Stir again. Once the stock has been completely absorbed, repeat the process until all of the stock has been used up (about 20 minutes cooking time). Sprinkle with Parmesan, wait for 2 minutes, then mix vigorously and serve.
Cheers
valentino,
Jan 31, 1:55am
Try this simple one, it is quite nice.
Spiralized Celeriac Pasta with Brussels Sprouts
Ingredients 1 tablespoon olive oil 1-2 garlic cloves, minced (I like it garlicky!) 1 large pinch red pepper flakes (about 1/8 teaspoon) 1 cup shredded brussels sprouts About 340gram celeriac, peeled, spiralized noodles trimmed chopped parsley, to garnish Instructions Heat the olive oil in a large skillet over medium-high heat. Once the oil is heated, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant. Add in the brussels sprouts and celeriac noodles and season with salt and pepper. Cook until celeriac pasta is cooked to your consistency preference, about 7 minutes. Transfer the noodles to a bowl or plate and garnish with parsley. Serve.
Cheers
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