Naturally, I immediately ordered one. The only thing I love more than kitchen gadgets are kitchen gadgets at bargain prices. Really, I can think of very few things I love more than bargain kitchen items.
The best part about this particular purchase is that, despite being a (some might say) superfluous impulse buy, I actually use it and I absolutely LOVE the thing.
It makes VEGETABLES into NOODLES. And it works like a freakin' charm. It's glorious and it's inventor should be rewarded with a special place in vegan heaven. Seriously...if you don't have one of these things GET ON IT because - I don't know if you heard me before - but it allows you to NOODLE YOUR VEGETABLES.
I have found zucchini works particularly well in this contraption and, because of its mild flavor, makes a particularly awesome tasting noodle that you can pair with almost any kind of sauce/flavor.
For this recipe, I made a super basic alfredo-esque sauce and poured it over zucchini noodles along with some fresh arugula and sauteed edamame, corn + roasted red pepper trio for a beautiful, light spring dinner.
Creamy Zucchini Pasta w/Edemame
For the "Pasta"
- 3 large zucchini, pushed noodled in your fabulous vegetable spiral slicer
- 1 package Trader Joe's edamame, corn and red pepper succotash (frozen section), sauteed lightly
- 2 cups fresh arugula
- 1 large handful Italian Parsley, chopped
- 1/4 cup plain soy milk
- 1 Tbsp cornstarch
- 1/4 cup nutritional yeast
- 2 Tbsp prepared yellow mustard
- 1 Tbsp agave nectar
- 2 tsp curry powder
- 1/2 tsp salt
- 1 tsp fresh ground black pepper
Slowly whisk in the nutritional yeast.
Whisk for 3-4 minutes and then add the mustard, agave and spices.
Simmer, whisking occasionally, for an additional 5-6 minutes.
Mix all pasta ingredients in a large bowl and then spoon the sauce over the top and mix until fully combined.
So satisfying! Next time I make this I will do it 100% raw with a cashew cream sauce and other fresh veggies. Stay tuned for that!
Live long and prosper! And indulge in fun kitchen gadgets!