Don’t hate me, however I’m simply going to say it: As wonderful as veggie noodles could also be, you’ll be able to solely eat so lots of them earlier than each meal turns into a complete snoozefest. Even with all of the totally different sauces that pair completely with zoodles, boodles, and swoodles (yep, these are very actual names… Google it!). I’ve been praying to the pasta gods for an improve. And it seems to be like I’ve lastly been granted with a dinner game-changer.
I got here throughout a veggie noodle recipe that takes the dish to the subsequent stage with basically no further effort in any respect. Lauren Kirchmaier, the recipe developer behind Flora & Vino, locations veggie noodles on baking sheet and roast them within the oven. Roasting veggie noodles is speedy and likewise provides depth to the flavour taste.
Kirchmaier makes use of the one-pan technique to restrict the quantity of cleanup. She spreads out beet noodles, candy potato noodles, and zucchini noodles on a baking sheet with some chickpeas, for good measure. However the choices are infinite in the case of this meal. “Be happy so as to add an additional coloration to the veggie rainbow, or substitute in your favourite veggie noodle. I feel butternut squash, turnip noodles, or daikon radish noodles can be nice right here, too,” she writes on her weblog.
After about 25 minutes within the oven, the veggies are tender and able to eat. This time, nonetheless, it is best to ditch the pasta sauce and drizzle on Kirchmaier’s topping of alternative: a perfectly-runny yogurt dill tahini constructed from almond milk, tahini, lemon, dill, and sea salt. Zoodles by no means seemed so good.
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For different enjoyable methods to make use of your veggie noodles, do this yummy tahini and fennel zucchini zoodle salad and the zoodle-noodle hybrid that may all the time go away you feeling happy.