View Full Version : More Spaghetti Troubles
10-23-2008, 12:16 PM
Besides the kelp noodles, any other veggies that you could use instead of zuchinni or yellow summer squash? What they had at the grocery store last night was pathetic. They were all about the size of a noodle themselves.
We never ate squash when I was growing up, so I don't know a lot about the different kinds. I don't like eggplant, either cooked or raw, so that's out, even if it would work.
I'm anxiously waiting because I have a hankering for pesto pasta.
10-23-2008, 12:32 PM
sweet potato and butternut squash are two possible options :)
10-23-2008, 12:35 PM
Does the butternut taste similar to zuchinni or summer squash. I do love sweet potatos but am not sure how they would taste with pesto.
Hmm. Wonder if long thin strips of carrots would work?
10-23-2008, 12:50 PM
No, butternut is quite different, but the overall flavor it pretty "mild" for a hard squash... I'd say pick out a smallish one to try. If it doesn't do well for your noodles, you can use it to create a soup or squash patty. Sure, carrots can be used for pasta too! There are different varieties of carrots available right now (yellow, white, purple, red, etc). Also, there are different types of sweet potatoes/yams to explore, each with its own flavor that may pair just fine with savory ingredients. You might like the Japanese sweet potato with the pesto as it's slightly sweet so may not clash for you as much.
...you can also create noodles with your veggie peeler, for those tiny squash that may not "fit" in the spiralizer. :)
10-23-2008, 01:14 PM
Potatoes (? maybe ?)
Coconut (fresh young Thai) noodles
10-23-2008, 01:22 PM
Oooo, jicama sounds good. Not crazy about coconuts. Potatoes might work.
Thanks, everyone. I was so up for my pasta and when I saw those poor excuses for zuchinnis and squashes last night, it kind of took the wind out of my sails.
I have used spiralized carrot and beet mixed together, it was good; more crispy than pasta. Don't remember exactly what sauce I used, not tomato. It seems like it was a green cashew based sauce. It was probably a year or so ago. I was trying to find a way to use up the sauce. Most likely was full of parsley and cilantro. I was on a Mexican kick at the time.:)
10-26-2008, 04:39 PM
10-26-2008, 04:52 PM
Young coconuts are my favorite noodle. I'm sorry you don't like coconut, you're missing out!
Next, I love beet noodles. Yum.
Jicama is nice, too, but can be rather watery. Make sure you let it sit on some paper towels to soak up extra moisture before you toss it with your sauce.
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