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Make spaghetti from veggies

Updated on May 13, 2016
Elyn MacInnis profile image

Elyn spent the last 30 years in China, coming home in the summer to cook American food and have fun doing craft projects with her family.

Spaghetti from Vegetables? What? How can that be?


The trouble with spaghetti is that it is basically all carbohydrates. I love spaghetti more than anything else.

I don't want to give it up.

What to do? I know the answer. Be moderate. Only eat a tiny bit of pasta.

I am still hungry if I only eat a little bit. How can I only eat a little bit?

Trick myself.

How can I trick myself? Make vegetable noodles to add to the pasta.

What are vegetable noodles? Keep reading below. I will explain.

I had low carb veggie spaghetti for lunch today - And I didn't feel guilty afterwards

low carb spaghetti
low carb spaghetti

Because I didn't eat that many noodles. Maybe half to two thirds of a cup? It was totally satisfying, because the noodles I made were added to and fortified by vegetables that had been cut into long thin strips just like noodles. So when I ate them, they were completely mixed together, like a big bowl of noodles. But they weren't all noodles. More than half of them were vegetables.

Isn't it a pain? Nope. It's so easy it blows my mind. You just take the julienne peeler and peel the vegetables just like peeling a carrot or cucumber. The thin noodle like strips just fly right off the carrot, and you can cook them in a pan in no time at all.

I love sticking my fork into a big bowl of noodles and winding them up and popping them in my mouth. It's very soothing.

The kitchen tool you will need for making vegetable noodles - It is a julienne slicer

The Secret? Don't push down too hard on the vegetable, and it will slice much better than if you lean into it.

Both of these peelers work just fine. I am currently using one my husband got for me in Japan, but I have used others in the US. I have tried both of these and they work.

If you like spiral grating, try this one! - Very LONG vegetable noodles

This video takes about a minute, and once you see it, you will know exactly how this one works.

Zucchini noodles from the spiral grater - Zucchini noodles with Creamy Avocado Sauce

This is my favorite vegetable noodle dish!
This is my favorite vegetable noodle dish!

Here it is - for zucchini, carrots, summer squash...

GEFU Spirelli Spiral Slicer ,color may vary
GEFU Spirelli Spiral Slicer ,color may vary
This spiral slicer is fantastic for most vegetables. Zucchini, summer squash, carrote - they all do well using this slicer.

Which vegetables make good noodles? - These are yellow squash and carrot noodles

vegetable pasta
vegetable pasta

If you can use a vegetable peeler on it, you can make good noodles.

Obviously lettuce might be difficult - but you can use carrots, zucchini - one of my favorites, yellow squash, cabbage, big white Chinese cabbage (bok choy), cucumbers, and even eggplant. You can grab a big green bean by one end and turn it into noodle-strips too.

If you decide you like the spiral noodle cutter, you can use any vegetable that is long and thin, like a zucchini, yellow squash, or carrots. I really like what the spiral cutter does with zucchini - the noodles are really long, and that is fun.

Once you get your vegetables peeled into strips, you can cook them with a tiny bit of oil and water, just enough to steam them if you put the lid on the pan. You don't have to cook them for very long. Cooking them lightly is more nutritious.

At the same time you will want to cook your pasta, so it is done when your veggies are cooked.

Once they are done cooking, you can mix the veggie noodles in with your spaghetti noodles all by themselves, or you can add some of your favorite sauce too. . Tomato sauce is great. Parmesan cheese on top is wonderful. Peanut sauce is rather yummy too.


Some flavors to add

Lemon juice

Garlic slices or chopped up onions or leeks

Parsley, basil, thyme, oregano

Pecans or pine nuts

Tomato sauce or tomatoes

Parmesan or other favorite cheese

A tiny bit of Chinese Hoisin sauce

Ginger, fresh or powdered

Alouette cheese

This is what I had for lunch

veggie noodles
veggie noodles

A small amount of pasta with a lot of vegetable noodles. Really nutritious, and yet completely satisfying.

I sometimes eat NO carb vegetable noodles - Just don't add the pasta.

zucchini noodles
zucchini noodles

I like to put my veggie noodles with a little bit of pasta and then I feel very happy. But if you can't for some reason, you can always just do straight vegetable noodles.

One of my favorite veggie noodle dishes can be made by using a regular peeler on cucumbers or zucchini and then cooking the noodles with some cream and adding parmesan cheese at the end.

Or you can try finely shredding cabbage and stir frying it in a little oil, just enough to soften the cabbage. It makes a great "no carb noodle" for any pasta sauce. Recently we have loved putting all sorts of vegetables in a white sauce with herbs and putting this over our "cabbage noodles!" It is as satisfying as real spaghetti, and quite filling.

You can add some spices, whatever you like. I like adding a tiny bit of thyme.

It is almost as good as pasta... and you will be delighted at how satisfied you feel.

You may have a good vegetable peeler. - You may not - if yours is old, it might be time to get a new one.

If you have been using your peeler for a long time, it is probably dull. Make preparing vegetables easier by getting a sharp peeler. If you use your peeler to peel thin skinned fruits, a sharp blade will make a huge difference. I will add, watch your fingers!

OXO Good Grips Pro Swivel Peeler
OXO Good Grips Pro Swivel Peeler
I like the pro model better than the basic one.

Sweet potato Mac and Cheese!

Comfort veggie noodles!

Want to make a Mac and Cheese but want to do it with veggie noodles? Use a thicker setting on your cutter and slice up a sweet potato. Cut the pieces into "macaroni" length.

Make your favorite cheese sauce. This is mine. It is creamy and made on the stove top - not baked.

Mix together

2 large eggs

1 cup evaporated milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried mustard

Stir and heat in a double boiler (yes, this is important) until quite warm but definitely not boiling. If it boils it will get all separated and not be as tasty. Remove from the heat and take the double boiler apart so the sauce doesn't keep heating. You will put it back on the stove after adding the cheese, so don't empty the pan.

Sauté your sweet potatoes in some butter in a frying pan until basically done: Set aside.

Grate up:

12 ounces cheese, usually 1 and 1/2 blocks of cheese.

As soon as the sweet potatoes are almost done, put the cheese sauce back in the double boiler and heat until almost boiling. It will thicken towards the end, but you don't want it to boil. Add the cheese, and stir until the cheese is melted. Pour it on the sweet potato pieces, stir, and serve immediately. Some buttered bread crumbs on top are a wonderful addition.

Thoughts on which cheese is best.

Cheddar is good. You can use other cheese that are relatively easy to melt, like Monteray Jack, Colby, or other softer cheese that still has good flavor. Beware of the really dry cheddars. They don't work very well.

Want to come to my house for lunch? - What do you think of veggie noodles? Any other comments?

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    • the rawspirit profile image

      Robert Morgan 

      5 years ago from Hutchinson Island, FL - Myrtle Beach, SC - Gilbert AZ

      Being a high raw vegan, these recipes made with raw veggies are part of my everyday life. Thanks for sharing.

    • annieangel1 profile image


      6 years ago from Yorkshire, England

      very interesting, I am pinning this so I can use it often

    • Deborah Swain profile image

      Deborah Swain 

      6 years ago from Rome, Italy

      Brilliant! I live in Italy so spaghetti is almost a staple here...definitely need to get one of those Spirelli Spiral Slicers!!

    • sophiekid0505 profile image


      6 years ago

      it is very great, so convenient !

    • rana79804 profile image


      6 years ago

      This is an amazing idea...

    • rana79804 profile image


      6 years ago

      This is an amazing idea...

    • profile image

      M Ochs 

      6 years ago

      This is such a great idea!

    • Elyn MacInnis profile imageAUTHOR

      Elyn MacInnis 

      6 years ago from Shanghai, China

      @junecampbell: I like to sauté the zucchini because I can add some butter :-) and spices, and then they have a gorgeous taste that makes the dish even better. Putting them in boiling water could work, but you would have to do like you said - at the very end. If one was in a hurry... and had a tasty sauce to put on top, might be the perfect idea!

    • smine27 profile image

      Shinichi Mine 

      6 years ago from Tokyo, Japan

      I love this idea for pasta. It's a great low-carb way to eat your "noodles".

    • junecampbell profile image

      June Campbell 

      6 years ago from North Vancouver, BC, Canada

      Interesting idea. I have used spaghetti squash in lieu of noodles, and that is quite satisfying. I wonder what would happen if you put your noodle-shaped vegetables into the boiling water with the pasta and cooked everything at once. If you waited until the pasta was almost done, you might not end up with mush. Just thinking ....

    • profile image


      6 years ago

      I love it!

    • Elyn MacInnis profile imageAUTHOR

      Elyn MacInnis 

      6 years ago from Shanghai, China

      @Heidi Vincent: If you had come today - you would have had zucchini noodles with thyme, butter, and a little garlic. It would be nice to be neighbors.

    • Milco profile image


      6 years ago

      I tried the recipe, and it was so delicious i was eatin it for two days. The oxo peeler is extremely sharp, BE CAREFUL when you are removing the plastic guard when you use it for the first time

    • Heidi Vincent profile image

      Heidi Vincent 

      6 years ago from GRENADA

      I'd love to come to your house for this vegetable spaghetti lunch! :) Great idea! Thanks for sharing it.

    • Elyn MacInnis profile imageAUTHOR

      Elyn MacInnis 

      6 years ago from Shanghai, China

      @Milco: Yes - these peelers are REALLY sharp. Please watch your fingers, and pay attention when you are peeling hard vegetables. It is easy to slip!

    • Scindhia H profile image


      6 years ago from Chennai

      This is awesome!

    • profile image


      6 years ago

      this is wonderful

    • Gypzeerose profile image

      Rose Jones 

      6 years ago

      Bookmarked to a bunch of places - this is great!

    • Elyn MacInnis profile imageAUTHOR

      Elyn MacInnis 

      6 years ago from Shanghai, China

      @LiteraryMind: You are welcome!

    • profile image

      blestman lm 

      6 years ago

      My wife makes great veggie noodles. Since we are weaning ourselves off gluten, it has been difficult to find noodles that are gluten free AND tastes good.

    • Charito1962 profile image

      Charito Maranan-Montecillo 

      6 years ago from Manila, Philippines

      I sure would! Interesting recipe! Sounds healthy, too! I must try it someday.

    • LiteraryMind profile image

      Ellen Gregory 

      6 years ago from Connecticut, USA

      I never knew how this was done. Thanks for showing us the tools and how they are used.

    • profile image


      7 years ago

      Oh yes! I find this an excellent idea - never thought it would be so easy to make thin veggie strips. I'm going to buy myself a julienne peeler right away! Thanks for sharing these super-easy recipes.

    • profile image

      VioletteRose LM 

      7 years ago

      This is great. I too love spaghetti and it is really a good idea to add vegetable noodles to the spaghetti so that we eat less carbohydrates. Thank you for sharing this!

    • Elyn MacInnis profile imageAUTHOR

      Elyn MacInnis 

      7 years ago from Shanghai, China

      @OrnitA: I agree! This trend is a great one! And there are so many options. Thanks for your insight!

    • Just4Luck profile image


      7 years ago from Slovenija

      Lovely idea. Never thought of that before!

    • OrnitA profile image


      7 years ago

      love this trend, I recently tried my first cooked zucchini pasta in tomato sauce, delicious! cucumbers too, served cold with sweetened peanutt sauce- awesome!

    • makingamark profile image

      Katherine Tyrrell 

      7 years ago from London

      I didn't know Good Grips did a Julienne Peeler - I'll have to get one. I'd be lost without my normal Good Grips Peeler

    • WriterJanis2 profile image


      7 years ago

      I would love to come to your house and try these for lunch.

    • profile image

      Echo Phoenix 

      7 years ago

      I would love to come over if you are serving some of these delicious Vege Noodles! I will bring an Aubergine Strudel... Fab lens, I had no idea it was this simple & easy:)

    • yania227 profile image


      7 years ago

      Great idea! I will try this today (with zucchini).

    • profile image


      7 years ago

      Cooking your noodles in sour cream and then adding parmesan sure is calling to me. I have had spaghetti squash and like that but you are opening a whole new world of veggie noodles here. You'll have everyone running out for a julienne slicer, I don't think I'd seen one before...a very handy kitchen gadget....those who just can't use all the regular noodles they want will be doing the dance of joy for sure!

    • gottaloveit2 profile image


      7 years ago

      What a wonderful idea! Stretching carbs is always a great way to get satisfied with little harm to a diet. And, the more veggies, the better. Blessed!

    • profile image


      7 years ago

      Konnyaku noodles or shirataki noodles will be a good choice for low carb noodles !I used to eat in Japan with 0 calorie.


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