Learn some healthy gluten-free noodles recipe. Read on and enjoy!
Pasta can be heavy, processed, filled with gluten, and devoid of any real nutritional content. The following are a list of recipes that use healthy alternatives to traditional noodles.
Many won’t necessarily have the same texture as spaghetti, some will be crunchier, some won’t be as uniform. But I’ve come to enjoy the different tastes and textures, and have let go of what I thought pasta was supposed to be like.
Many of the recipes below will call for a fancy contraption called a Spiralizer. My fiancée has one, which she often uses to make different types of noodles. But a julienne peeler works great for many vegetables, and if you’re skilled with a knife, you can chop just about anything up into spaghetti-like noodles.
So with that said. Enjoy!
Recipe 1 of 3:
Roasted Beet Noodles with Pesto and Baby Kale
Serves: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutesIngredients:
- 2 medium beets, peeled, Blade C, noodles trimmed
- olive oil cooking spray
- 2 cups baby kale
- For the pesto:
- 3 cup basil leaves, packed
- ¼ cup of pinenuts
- ¼ cup of olive oil
- ½ tsp grinded sea salt
- ¼ tsp grinded pepper
- 1 large clove of garlic, minced
Instructions:
- Set the oven to 425 degrees. On a baking sheet, spread out the beet noodles and coat with cooking spray and season with salt and pepper. Bake for 5-10 minutes or until beets are cooked to al dente or your preference in doneness.
- While the noodles cook, combine all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if needed.
- Once beets are cooked, toss with pesto and the kale. Serve.
This quick and easy recipes takes less than half an hour and is packed in nutrients from kale, pine nuts, garlic, and of course, beets!
If you thought that sounded good wait until you read about the Asparagus Salad With Sesame Chili & Lime Dressing on the Next Page.
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