January 18, 2021
This week, we’re craving subtle spice and dishes with a lot of flavor… but we’re also trying to be healthy too.
Mindful of keeping everything in balance, we’ve worked up some tasty Make It Tonight recipes featuring sausage and veggie noodles.
Sausage is much more versatile than we give it credit for. And more so than basic ground beef or ground pork, sausage has extra flavour thanks to the addition of herbs and spices, so you get extra flavour, without the work.
Plus, if you’re looking for a fun, unique way to get more veggies into your diet, look no further than veggie noodles. Whether you want a gluten-free alternative to pasta, to cut down on your carbs or just to add some colour to your mealtimes, it’s all about veggie noodles.
Before we begin, let’s get one thing straight: veggie noodles are not a straight-up replacement for pasta. They are, however, a lighter and more nutritious base that’s just as versatile as pasta noodles; you get the feeling of eating a bowl of noodles, without all the fat, gluten or fullness.
All about veggie noodles
As the name suggests, veggie noodles are vegetables that have been cut into the shape of pasta noodles. Normally made from hard, long vegetables, they are cut using a special tool called a spiralizer. There are several different types of veggie noodles; the most common kinds are zucchini noodles, carrot noodles, parsnip noodles and sweet potato noodles. These veggies are the most popular because they are nice and firm, making them easy to spiralize. They also cook up well; not getting too wilted from cooking heat.
Veggie noodles: make or buy?
You can of course use a spiralizer, the latest must-have kitchen tool, but at Co-op, we’ve made it even easier. Choose our pre-cut veggie noodles from the produce department!
You can definitely eat your veggie noodles raw for a real hit of crunch and nutrition but if you want a more pasta-like experience, it’s better to lightly cook them. Each vegetable will take a different amount of time to cook and you can either boil or sauté them. Try a few ways of cooking to see which one you like best.
Ideas for veggie noodles
If you or someone in your family is skeptical about veggie noodles, you can try mixing them into regular spaghetti to ease them into the idea. But if you’re ready to go all in, prepare yourself for a colourful world of veggie noodle dishes.
Try zoodles with a sauce of chopped parsley, lime zest, garlic and anchovy for a fresh and lively dish. What about swapping pasta noodles for parsnip noodles and whipping up a Bolognese sauce or spaghetti? You can try an Asian-inspired meal by spiralizing carrots and serving them alongside a soy-sesame-ginger sauce with some chicken strips and vegetables. Spiralized parsnip noodles go fantastically with a salmon cream sauce and are a healthier alternative to pasta.
This week we’re making recipes like this Sausage and Peppers with Zucchini Noodles for a fast meal idea. Feast-friendly is our Braised Spolumbo Mild & Spicy Italian Sausage in Marinara with Rice. Or for a family recipe that’s fun and healthy, make this Sausage and broccoli carbonara on zucchini noodles.
With so many variations, you can cook up a different veggie noodle dish every day of the week.
Italian Sausage and Broccoli Carbonara on Zucchini Noodles
1 tbsp olive oil
4 mild Spolumbo’s Mild or Spicy Italian
Sausages (casing removed, and crumbled)
50 grams grated parmesan
1 package Cal & Gary’s Zucchini Noodles
1 package Steam N Eat Broccoli
2 cloves garlic (chopped)
1 tsp coarsely ground black pepper
Extra grated parmesan for serving
Heat pan on medium high heat with olive oil.
Crumble sausage in pan with wooden spoon, cooking until golden brown. Stir the sausage frequently while cooking. Add the garlic at the end and cook for 2 minutes until golden brown.
Meanwhile in a stainless-steel bowl mix together, eggs, parmesan cheese and black pepper with a fork or whisk.
In a boiling pot of water cook broccoli for 3 minutes, at the final minute of cooking add zucchini noodles. Strain the broccoli and zucchini noodles. Save 1/3 cup of water.
Add broccoli and zucchini noodles and 1/3 cup of water to the sausage and cook on high heat for 1 minute. Turn heat off on stove and add the egg mixture. Stir the sauce until thickened off the heat. The residual heat from the pan will thicken the sauce.
Divide pasta between four bowls and serve with extra parmesan cheese.
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