Zucchini noodles aka “Zoodles” are a tasty, low-carb, gluten-free, healthier alternative to traditional pasta. Plus compared to regular pasta zucchini noodles pack more fiber, nutrients, and far less carbs.

Since my hubby’s latest MS flare-up, we have given up all gluten-containing foods, such as regular pasta and bread. When he had the flare-up we even went super strict and didn’t eat any gluten-free whole grains or legumes either.

Though gluten-containing grains seem to be the worst for him, now that all is back to normal we can incorporate chickpea flour and other gluten-free grains into our diet again. In moderation, of course, but I am so happy legumes are back on the menu. To be fair, it was getting quite difficult as a plant-based muncher to not include legumes and whole grains into our dishes. Though it is absolutely possible.

Today, however, about 2 months after his recovery, we still keep grains and legumes to a minimum and that’s where things like zucchini noodles come to play. Just because we have decided to ditch gluten-containing pasta doesn’t mean we have to give up pasta altogether.

Have you ever tried zoodles or other spiralized veggies before? What’s your favorite dish?

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ZUCCHINI PASTA WITH AVOCADO PARSLEY SAUCE AND MUSHROOMS

Oh and another thing… zoodles are so easy and quick to make. From start to finish this dish took me about half an hour to make. Perfect weeknight dinner for busy people just like us.

INGREDIENTS (serves 2)

For the avocado sauce

1 small avocado
Splash of lemon juice
½ cup fresh parsley
Himalayan pink salt and black pepper to taste

For the zoodles

2 zucchini, spiralized
½ cup onion, chopped
2-3 cloves of garlic
3 cups mushrooms, sliced (I used a mix of shitake and king oyester)
1½-2 cups cherry tomatoes, halved
Himalayan pink salt and black pepper to taste
Toasted sunflower seeds (garnish)
Fresh rocket lettuce (garnish)
Nutritional yeast (garnish)

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INSTRUCTIONS

Add all sauce ingredients to a blender and blend until smooth. Set aside.

Cut the ends of your zucchini. Use a spiralizer to make zucchini noodles. If you don't have a spiralizer you can use a julienne peeler too to make spaghetti-like strands.

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Heat cooking oil over medium heat and cook the onions until translucent, add garlic and cook a few minutes more before adding the cherry tomatoes. Cook until softened. season with alt and pepper to taste. Transfer to a bowl.

In the same pan cook the mushrooms until soft and add to the tomato mix.

Then add the zucchini noodles to the pan and cook for a few minutes or until heated through. Cover the pan with a lid to lightly steam the noodles and speed up the process. They only need a few minutes. Be careful to not overcook the noodles as they will become a soggy mess when overcooked.

When the noodles are al dente, add all other ingredients and the avocado sauce. Stir well and taste. Season with extra salt and black paper if needed. Add the zoodles to a bowl or plate and garnish with toasted sunflower seeds, nutritional yeast, and rocket lettuce.