Ahh, spiralized veggies. Typically, we associate spiralized veggie dishes with zucchini and summer; after all, when it’s hot out but you’re craving pasta, but not the heaviness of pasta, zucchini noodles are a wonderful substitute. But when it’s winter, zoodles alone might not be enough to satisfy. Luckily, we can make hearty spiralized veggie dishes with more than just zucchini! Check out How to Turn Any Vegetable or Fruit Into a Grain-Free Noodle to learn more about which fruits and vegetables are best for spiralizing. Don’t have a spiralizer? No problem — you can still make veggie noodles. Read How to Make Pasta from Vegetables Without a Spiralizer to learn more.
Then, get ready to make some fantastic noodle dishes using fresh, seasonal produce because if you’re looking for recipes, we’re here for you. Check out these 15 hearty spiralized veggie dishes featuring winter produce!
You’re going to want a big plate of Monica Stevens Le‘s perfect, tender Spiralized Butternut Squash Noodles. The noodles are roasted in the oven to al dente perfection and tossed with blanched asparagus, roasted cashews, and sweet-tart pomegranate seeds. This amazing dish is the perfect side or main.
Alissandra Maffucci‘s spicy Buffalo Cauliflower With Sweet Potato Noodles dish will made your taste buds tingle! The Buffalo cream sauce is just… well, make it and you’ll be able to finish that sentence. It’s otherworldly! The cauliflower softens in the oven and soaks up the spicy flavors in the sauce.
Source: One Pot Spiralized Aloo Gobi
The cashew cream and tomato sauce that creates the fragrant sauce for Alissandra Maffucci‘s One Pot Spiralized Aloo Gobi is savory and rich. It would pair perfectly with naan, but the potato noodles are filling and hearty enough on their own. The fluffy cauliflower and al dente potato noodles come together in one pot (ah-mazing!) and since spiralizing potatoes yields more than simply cubing them, you’re able to use only one potato to serve four portions, which is ideal for those trying to keep their carbohydrate and starch content down.
Source: Curried Butternut Squash Noodles
Taylor Kiser‘s colorful and vibrant Curried Butternut Squash Noodles dish is bursting with flavor, both savory and sweet. It contains a medley of spiralized noodles – buttery butternut squash, crispy green apple, and tangy red onion – as well as pecans and dates. The whole thing is drizzled with maple syrup and then tossed in a mixture of warming spices like cinnamon, ginger, allspice, and curry powder. Delicious, healthy, and beautiful – what more could ya want?
Source: Thai Peanut Sweet Potato Noodles
Looking for a healthy dish that tastes like comfort food? Swap pasta for sweet potato noodles, like in Jordan and Clark Cord‘s recipe for Thai Peanut Sweet Potato Noodles. The creamy peanut sauce is easy to whip up and the chopped peanuts and cilantro garnish are perfect for added texture and flavor. Squeeze some lime on top to tie the plate together.
Move over pasta and meatballs, Amanda Nicole Smith‘s Zoodle Marinara With Veggie Balls will make even your Italian grandmother start to drool. This dish is so rich with flavor and hearty texture, it’s impossible not to love this recreated Italian classic.
Taylor Kiser‘s super creamy Coconut Curry With Sweet Potato Noodles are made with coconut milk and tons of veggies for a quick, easy, and healthy dinner. Considering the noodles are spiralized sweet potato ones, this dish is actually very light and energizing. Top it off with a dollop of zesty mango salsa.
Taylor Kiser‘s Mac and Cheese With Butternut Squash Noodles is so creamy and decadent, you will never guess it’s a healthier mac and cheese! Butternut squash noodles keep it gluten and grain-free and it takes only six ingredients to make! The sauce is creamy, velvety, and lusciously smooth and basically perfect. It’s also ooey-gooey and cheesy without the cheese. If you love mac and cheese, then this is a must-make.
Jess Hoffman‘s colorful and veggie-centric Creamy Sweet Potato Noodles With Ginger Tempeh dish is the perfect, healthy comfort food! Sweet potatoes are spiralized into tender, vibrant noodles then tossed in a creamy, savory sauce made from coconut milk, soy sauce, and Sriracha and finally served with a side of crispy kale. Garlic-ginger tempeh is also added for protein and since it’s fermented, it has probiotics to keep your tummy happy!
Source: Kohlrabi Spaghetti alla Foriana
Kohlrabi stands in for traditional pasta in Alissandra Maffucci‘s Kohlrabi Spaghetti alla Foriana. The intense flavor from the walnuts, pine nuts, and garlic is ridiculously delicious. Sprinkle some nutritional yeast on top for some extra cheesy flavor!
Rutabaga noodles are tough to spiralize, but totally worth it, like in Alissandra Maffucci‘s Winter Kale Vegetable Stew With Rutabaga Noodles. Instead of cubing the rutabaga and tossing it into the stew, surprise your taste buds by spiralizing them. It makes the dish much more filling, You will feel like you’re eating a pasta dish and veggie stew all at once.
Source: Sweet Potato Noodle Bolognese
You don’t need meat to make a wonderful bolognese sauce! Alissandra Maffucci‘s Sweet Potato Noodle Bolognese keeps the savory tomato sauce and replaces it with a mixture of quinoa and carrots. Protein from the quinoa keeps you full while chopped carrots, celery, and almonds help to give it a heartier texture that’s so good with tomatoes. Toss this bolognese with any kind of pasta or try it as the sauce in your lasagna.
Have breakfast for dinner with Alissandra Maffucci‘s Tofu Scramble With Broccoli Noodles! The broccoli noodles are easy to make (you just boil them for 2-3 minutes) and they add a nice crunchy texture to complement the otherwise soft, fluffiness of the tofu.
Alissandra Maffucci‘s flavorful Spicy Moroccan Chickpeas With Beet Noodles makes for a hearty, filling meal. The sweetness of the apricots and the thickness of the simmered diced tomatoes are incredible, but the mint comes in and sweeps you off your feet in this recipe.
Source: Mediterranean Pesto Carrot Pasta
In Medha Swaminathan‘s recipe for Mediterranean Pesto Carrot Pasta, spiralized carrot noodles are topped with Mediterranean veggies, and then tossed in an herby pesto made of basil, mint, and spinach. With lots of cooling flavors, no cooking or baking required, and tons of color, this light dish packs a summery punch. You’re just 15 minutes away from a delicious dish!
For more recipes featuring spiralized veggies, check out our vegan spiralized veggies recipes page.
If you enjoy articles like this and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Android and iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.
The Food Monster app has over 8000+ recipes and 500 are free. To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8000+ recipes, you get 10 NEW recipes every day! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!
Lead image source: Sweet Potato Noodle Bolognese