Raw Pasta: Turning yellow squash into fettuccine noodles

Posted by on March 12, 2014 at 2:00 am.

Earlier this evening I was able to play around with raw noodles. My OXO Good Grips Pro Y-Peeler arrived in the mail and so I pulled out one yellow squash and started turning thin slices of yellow squash into fettuccine!

Fetuccini Veggie Pasta 1_03.11.14

I must say that I’m impressed with the sharpness of the blade and it does a great job of slicing the vegetables very thinly.  For someone searching for low carb foods or gluten free noodles this would be a wonderful option. I make raw fettuccini noodles because I love how they taste and it’s much healthier than your traditional pasta.

Fetuccini Veggie Pasta 03.11.14_2

Yellow squash, just like zucchini, has a mild taste so it does not overpower the dish you prepare it with.

Fetuccini Veggie Pasta 5_03.11.14

Fettuccine (squash) noodles with kale, tomato, carrots and a homemade spicy garlic honey ginger dressing

Since I was craving a dressing, I made one with avocado, ginger, garlic, tomato, freshly ground spices and organic honey. Oh my that turned out heavenly!

Eight years ago, when I first started making vegetable noodles, I found it a bit strange. Mainly because I was used to the traditional pasta noodle, you know?  However, I was willing to try something new and I didn’t foolishly think this was traditional pasta, because it isn’t, duh! 😉 After a few times using my Y-Peeler or my Vegetable spiral slicer I grew to love this new type of ‘pasta’ and had a blast turning a variety of squash (and other veggies) into some delicious pasta meals.

Recommended tools to make vegetable pasta

  1. OXO Good Grips Pro Y-Peeler
  2. Plastic spiral vegetable slicer

 

 

 

 

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