Love your noodles but hate the carbs? Well, there’s hope for pasta lovers out there. Practicing a Paleo lifestyle doesn’t mean you have to give up your favorite food.
Check out these vegetable alternatives to pasta so you can satisfy your cravings while embracing the Paleo lifestyle.
Zucchini noodles or Zoodles have a slightly sweet flavor. It’s a popular paleo alternative to pasta.
To achieve its noodle shape, use a spiralizer or a julienne peeler. It can either be quickly blanched, stir-fried, or eaten raw.
After cutting in half and scooping the seeds out, roast the Squash in the oven.
Once cooked, scrape the flesh with a fork and it’ll come apart easily into thin, spaghetti noodle-shaped strands.
#3. Sweet Potatoes
Sweet Potatoes can be turned into a variety of pasta shapes and can hold up under heavy cooking.
Use a spiralizer to create long, thin noodles. Chop them into chunkier segments and use it for mac n’ cheese. You can even slice them thinly to make sheets for lasagna.
Carrots are a good pasta alternative to spaghetti and fettuccine.
Use a spiralizer or julienne peeler to turn carrots into noodles and ribbons. It can be eaten raw or cooked and served in pasta dishes and salads.
Cucumbers are fairly delicate and are best for salad dishes.
Use a julienne peeler (ribbon) or spiralizer (spaghetti) to create the desired shapes you want for your dish. It’s best eaten raw.
Eggplants make the best alternative to lasagna sheets.
Thinly slice the eggplant and use it for layering (lasagna) or wrapping (cannelloni).
Beets are a great way to add color to your pasta dish!
Use a spiralizer to create beet noodles.
Beet noodles can be served raw or cooked – stir fry or roasted and can be used as noodles for pasta dishes or salads.
#8. Celery Root
Celery root or celeriac might look intimidating at first, but we suggest you give it a try.
It has an amazingly light and creamy flavor, with a great texture especially for pasta dishes.
Use a spiralizer or vegetable peeler to make spaghetti or ribbon-shaped noodles.
Kelp noodles are clear and almost transparent. They are made from kelp or sodium alginate (salt extracted from brown seaweeds) and water.
There are two types of Shirataki noodles. One is made from konjac yam, and the other is made of tofu. Be sure you don’t use this kind, as tofu isn’t paleo.