Pasta, Pasta—Beyond ordinary noodles

With summer already a distant memory, and cooler temps creeping up on us, it’s time to turn to warm and cozy comfort foods.  And, not much screams “comfort” more than a hearty bowl of pasta. But, often, old favorites like mac ’n’ cheese, lasagna and spaghetti with meatballs can leave you feeling tired and sluggish. Or, perhaps you are gluten intolerant or sensitive. Our solution? Fun veggies and protein-packed “pastas” like spaghetti squash, zucchini noodles and bean variations taste amazing. Plus, they boost your fiber, vitamin and mineral intake and don’t leaving you feeling like you need a post-meal nap.

Here are a few heart-warming swaps to try this autumn:

SPAGHETTI SQUASH is nature’s original pasta all-star, that requires little work or clean up and delivers a filling fall flavor. Cut squash in half, scoop out the seeds and place face down on an oiled sheet pan. Roast in the oven for 45 minutes on 350 degrees. Once cooked, use a fork to shave the “noodles” out of the skin. Voila! Instant Italian night feast. (Squash seeds can be saved, washed and dried, and roasted just like pumpkin seeds for an added treat!)

ZUCCHINI NOODLES (aka “zoodles”) are ready in a matter of minutes with the use of a julienne cutter or spiralizer (see our reviews below on the best zoodle makers). They are great as is (raw) or sauteed in a bit of olive oil, salt, and pepper on the stove. And, don’t just get locked into zucchini…the same delicious effect can be accomplished with butternut squash, summer squash, beets,and even sweet potatoes. Combine zoodles with your favorite sauce or layer ribbons, cheese, and additional roasted veggies (think mushrooms and eggplant) for a healthy twist on lasagna. 

WHOLE BEAN PASTAS are great high-protein, high-fiber alternatives to traditional helpings. These versions (like the veggies) are naturally gluten-free.  Brands such as Explore Cuisine offer everything from green lentil lasagna to mung bean rotini to black bean spaghetti and more so you can make simple substitutes in favorite dishes. Recipe inspiration for these pastas can be found right on the Explore Cuisine site and are categorized by how much time you have to cook, the type of cuisine you are looking to enjoy, the pasta you are utilizing, and whether or not you are looking for strictly plant-based.

GOING SPIRAL
The great taste of pasta with all the benefits of veggies is a simple twist away with one of these simple home-cook tools.

Veggeti Spiralizer: This version can make thick and thin strands and is inexpensive and easy to clean and tote anywhere. One thing to note is that it can be difficult to spiralize the end of a vegetable. To ensure the best use, make sure your vegetable is long, thin, firm, and narrow enough to fit inside the opening.

Julienne Peeler: Another inexpensive option, this peeler can be used on vegetables of any size or firmness and is a cinch to run under water and clean (much like a potato peeler). However, it can only make very thin strands and it can get dicey to peel the core of vegetables.

Tri-Blade Slicer: For more of a workhorse, give this spiralizer, which also creates thin strands and noodles, a try. It can be used with any size vegetable and has garnered praise as a recommended favorite in Bon Appetit, Food and Wine, House Beautiful, Oprah Magazine and Food Network. Its only drawback is that it is a little more difficult to clean. While pricier than the other two options, it’s still a bargain for all that it will do in your kitchen.