Veggie Pasta

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Hello there Eat Safers.

So today I want to share with you my recipe to make veggie pasta.
I discovered veggie pasta about 2 years ago and have not looked back.
For me gluten free pasta and egg free pasta just didn’t cut it. But hey, if works for you by all means enjoy it. I personally could never find any I really liked and even when I did, it always made me feel bloated and ikky the following morning.

Not only is veggie pasta SUPER GOOD for your insides, (I would say healthy, but the “H” word tends to scare people away) it’s also simple to make and it is a fantastic way to sneak some extra veggies into your meal. This is a great way to get kids eating their greens. I use zucchini, parsnip, carrot anything that can be made into noodles.

Lets get making

You will need a veggie/fruit spiral shredder. I brought mine from Habitat, but you can easily find them online….There are plenty to choose from.(See link at the end of this post).

Veggies of choice for noodles – I use zucchini, parsnip, carrot anything that can be made into noodles.

Run your veggies of choice through your veggie/fruit spiral shredder.

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Cook veggie pasta in boiling water and add some salt, for approx 1-2 mins. They don’t need very long. By adding the salt, it gets the water boiling faster and also adds some lovely flavour to your pasta.

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Once yours pasta is cooked, serve accordingly. I love to have mine with my bolognese. You can use veggie pasta as a substitute in heaps of dishes.
What is your favorite combination?