Easy Plant Based Pasta
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Easy Plant Based Pasta
This Vegan Zucchini Carrot Pasta is the ultimate healthy pasta alternative, transforming humble vegetables into a vibrant, satisfying meal. It’s a fantastic plant-based dinner option that comes together quickly with just a few simple ingredients, perfect for a light weeknight supper or a nutritious lunch. The delicate zucchini carrot spirals create a beautiful, colorful dish that feels both elegant and comforting.
I first fell in love with vegetable noodles during a trip to a small farm-to-table restaurant in California, where the chef celebrated simplicity. This recipe reminds me of that experience, turning everyday produce into something truly special. I often serve this as a light main course alongside my favorite roasted asparagus or a hearty vegetable grain bowl for a complete plant-based meal. It has become my go-to for a refreshing dinner that never fails to impress guests.
Why This Zucchini Carrot Pasta Shines
- Wholesome Ingredients: You get a vibrant meal packed with nutrients from fresh vegetables.
- Quick & Easy: This healthy pasta alternative is ready in minutes with minimal prep work.
- Naturally Gluten-Free: The vegetable noodles are a perfect base for anyone avoiding gluten.
- Endlessly Customizable: You can easily adapt the flavors with different herbs and sauces.
Ingredients for Your Perfect Vegan Pasta
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Zucchini: Choose firm, medium-sized zucchini for the best spiralized noodles.
- Carrots: Fresh, crisp carrots add sweetness and a beautiful orange hue.
- Olive Oil: A good quality extra virgin olive oil enhances the simple flavors.
- Garlic: Freshly minced garlic provides an essential aromatic base.
- Fresh Herbs: Basil or parsley add a bright, fresh finish to the dish.
- Lemon Juice: A squeeze of fresh lemon juice brightens all the flavors.
- Salt and Pepper: Essential for seasoning and bringing out the natural vegetable tastes.
Chocolate Chip Cookies
Classic homemade chocolate chip cookies that are soft in the center and crispy on the edges. Ready in just 25 minutes!
Equipment
- mixing bowl
- oven
- baking sheet
- electric mixer
- rubber spatula
- whisk
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Beat the eggs and vanilla extract into the butter-sugar mixture until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain, being careful not to overmix.
- Use a rubber spatula to fold in the chocolate chips until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for 30 minutes before baking. You can use milk or dark chocolate chips.
Creative Ways to Enjoy Your Pasta
- Add Plant-Based Protein: Toss in chickpeas or marinated tofu for a more filling meal.
- Creamy Avocado Sauce: Blend an avocado with lemon juice for a rich, dairy-free sauce.
- Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
My Pro Tips for Perfect Vegetable Noodles
- Get the Right Texture: Spiralize the vegetables just before cooking to keep them crisp.
- Prevent Sogginess: Sauté the noodles quickly over medium-high heat without overcrowding the pan.
- Season Properly: Season in layers, adding a pinch of salt after each step for the best flavor.
- Finish with Freshness: Always add fresh herbs and a squeeze of lemon right at the end. For more pairing ideas, try it with my roasted broccoli.
How to Keep Your Pasta Fresh
- Store: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: I do not recommend freezing as the zucchini noodles will become very watery when thawed.
- Reheat: Gently warm in a skillet over low heat for a few minutes until just heated through.
- Make-Ahead Tip: You can spiralize the vegetables a day ahead and store them wrapped in paper towels in the fridge.
Frequently Asked Questions
What is the best way to spiralize zucchini for pasta?
I find that a handheld spiralizer works perfectly for small batches. Choose firm, medium-sized zucchini and carrots for the best results, as they spiralize easily without breaking. Be sure to trim the ends evenly before placing them in the spiralizer for uniform noodles.
Can you eat zucchini noodles raw?
Yes, you can absolutely enjoy zucchini noodles raw for a crisp, refreshing salad. I prefer a quick sauté to soften them slightly and enhance their flavor, but a raw preparation is wonderful with a vibrant pesto sauce, much like the one in my pesto pasta recipe.
How do you keep zucchini pasta from getting watery?
The key is to cook the noodles quickly over relatively high heat without steaming them. Avoid overcooking, and consider salting the spiralized zucchini lightly and letting it sit for a few minutes before patting it dry with a paper towel to remove excess moisture.
What sauces go well with zucchini carrot pasta?
Light, simple sauces are best. A classic marinara, a light lemon garlic sauce, or a dairy-free pesto all work beautifully. The delicate flavor of the vegetables pairs well with the richness of a creamy garlic pasta sauce if you’re looking for something more indulgent.
More Vibrant Vegan Recipes to Try
- Vegan Thai Red Curry
- Vegan Thanksgiving Pot Pie
- Vegan Stew with Dumplings
- Honey Roasted Carrots
- Roasted Brussels Sprouts
Make This Vibrant Vegan Pasta Tonight
With its fresh, light flavors and beautiful presentation, this Vegan Zucchini Carrot Pasta is a recipe you will return to again and again. It proves that a plant-based dinner can be both incredibly satisfying and simple to prepare. I hope it brings a touch of wholesome elegance to your table, just as it does to mine.
