Now, if you were just interested in gluten-free pasta, you wouldn’t be looking up pasta made out of vegetables. You’d be searching for things like “Online Pastry School’s Gluten Free Bread-Baking Course” or “How To Navigate A Gluten Free Lifestyle”. Or maybe you are one of the thousands of people who are on the gluten free train without really knowing what gluten is. Before you, embarrassingly, get called out on that, please take “Gluten Demystified“.
But no, you’re searching for not-so-good-things that you can make out of vegetables, which means you are going full-hog (so to speak). Paleo: the final frontier. Well, a raw diet is probably the most extreme frontier in popular diets. But Paleo is also a commitment and should not be taken lightly!
The Paleo Diet, in a nutshell, is based on eating unprocessed vegetables, meat, seafood, nuts, and fruit – basically in that order.
The health benefits are many, according to those who support this way of eating. From avoiding diseases such as diabetes, heart disease, and obesity, to reporting amazing amounts of energy and less body fat, the Paleo Diet has certainly changed lives.
But what modern people on this diet tend to miss most are comfort foods: bread and grains.
You can set yourself up for success by having easy Paleo recipes on hand to beat these inevitable cravings.
This recipe comes compliments of the best Paleo Recipe and lifestyle site: Nom Nom Paleo.
This recipe is thanks to a julienne peeler. Don’t have one? Best kitchen investment.
It can help you make noodles out of every vegetable in your crisper! Yes, a mandolin and a food processor are helpful as well, but this tool is efficient, compact, inexpensive, and quick to clean. You can have “noodles” on the table in no time flat!
Here’s what to gather to make zucchini noodles for 4 people:
- 6 zucchini
- Kosher salt
- Freshly ground pepper
Here’s how to make it:
Wash the zucchini and cut a thin slice off the bottom of each one so they won’t roll around on the cutting board.
Place the zucchini flat-side down on the cutting board and go to town with the julienne peeler. Keep the top on, so you can grasp it to keep the squash steady.
UPDATE: A julienne peeler ain’t the only game in town anymore, folks. Behold: a spiral slicer! This thing is pretty darn efficient at cranking out a ton of zoodles in no time flat—and the kids love taking turns with it, too.
Either way you slice it (har, har!): Poof! A big bowl of noodles!
You can always quickly stir-fry ‘em…
But when you’re in a hurry, place the noodles in a covered microwave safe dish…
…and nuke them on high for about 2 minutes.
Watch them closely so you don’t overcook them. Nobody likes soggy noodles.
Drain the excess liquid and toss the zucchini with salt and pepper, and top them with Rao’s marinara sauce and meatballs (which you can easily make from bulk sausage).
See? It’s super easy!”
Wow, that was easy.
Looking for more of a challenge? Here is an awesome recipe from PaleoCupboard for Paleo-ish Pasta with the texture of the real thing!
Paleo Pasta Recipe
- 2/3 cup arrowroot powder (plus extra for kneading)
- 1 cup almond flour (I use Honeyville brand)
- 1 cup tapioca flour (make sure to find a brand that is gluten-free, some brands sneak in wheat products!)
- 2 tsp. sea salt
- 2 large eggs
- 4 egg yolks (from large eggs)
- 2 Tbsp olive oil (for cooking the pasta)
- Food processor
- Large mixing bowl
- Measuring spoons
- Measuring cups
- Plastic wrap
- Cutting board or flat working space
- Pasta maker or rolling pin and kitchen knife
- Medium saucepan
- Place a medium saucepan of water on the stove to boil. Add 2 Tbsp. olive oil to the water (this will help prevent the noodles from sticking to each other while cooking).
- Blend the dry ingredients in a food processor for about 20 seconds. Place the dry ingredients in a large mixing bowl
- and make a well in the center.
- Add the eggs and egg yolks to the well and begin whisking the eggs with a fork. Start pulling the dry mixture in with the fork and combining with the egg until it is partially combined (you will combine it fully when you knead the dough).
- Turn the dough onto a flat working surface lightly dusted with arrowroot powder. Knead the dough for about 5 minutes until it is smooth (it will be sticky at first). Depending on how hot your kitchen is your dough may need to be adjusted slightly: If the dough is too dry you can add a tsp. of olive oil or water to the mixture. If it is too wet add 1 Tbsp. of almond flour at a time until the desired consistency is reached.
- Divide the dough into 4 balls and use one at a time to roll with a rolling pin or run through a pasta machine. Make sure to keep the dough wrapped in plastic wrap until you are ready to use it or it will begin to dry out.
- To roll the dough hand, sprinkle the workspace with some arrowroot powder and gently roll out the dough with a rolling pin until the dough has reached your desired shape and thickness If using a pasta machine, run the dough through once on setting 0 or 1.
- To cut the pasta by hand, use a sharp knife to cut the pasta to the desired shape. If using a pasta machine, run the pasta through the cutter (I recommend a fettuccine or “thicker” pasta for this recipe). Repeat the rolling and cutting process with the remainder of the dough.
- To cook the pasta, place the noodles in the boiling water (you will need to do this in batches to prevent the noodles from sticking to each other). Cook for about 2-3 minutes and drain.
- Serve with your favorite sauce…or eat it plain right there by the stove like I do. I can’t help it, sometimes I am just a little piggy and want instant gratification :-).”