As the seasons change and our taste buds crave something new, it’s time to fall in love with veggie noodles all over again. Whether you’re a long-time fan or just discovering the joy of spiralized vegetables, this collection of 18 recipes is sure to delight. From classic combinations to innovative twists, these flavorful dishes will inspire you to get creative in the kitchen and showcase your favorite veggies in a whole new way.
Spicy Garlic Zucchini Noodles with Cherry Tomatoes
This recipe combines the sweetness of cherry tomatoes with the bold flavors of garlic and chili flakes, all wrapped up in a zucchini noodle package. A perfect summer side dish or light lunch option.
Ingredients:
– 2 medium zucchinis
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spiralize the zucchinis into noodles and place on a baking sheet.
3. Drizzle with olive oil and sprinkle with garlic, red pepper flakes, salt, and pepper.
4. Roast in the preheated oven for 15-20 minutes or until tender.
5. Remove from the oven and add cherry tomatoes.
6. Return to the oven for an additional 2-3 minutes or until the tomatoes are slightly softened.
7. Garnish with chopped parsley if desired.
8. Serve hot.
Cooking Time: 20-25 minutes
Creamy Avocado Spinach Noodle Bowl
This recipe combines the creaminess of avocado with the freshness of spinach and pasta for a nutritious and delicious meal. Perfect as a quick lunch or dinner option, this dish is also vegetarian-friendly.
Ingredients:
– 8 oz. noodles (such as spaghetti or linguine)
– 2 ripe avocados, diced
– 1 package frozen chopped spinach, thawed and drained
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Stir in diced avocado and cook for an additional minute.
5. Combine cooked noodles with the spinach-avocado mixture. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 15-20 minutes
Thai Peanut Carrot Noodle Salad
A flavorful and refreshing salad that combines the crunch of carrots and noodles with the creaminess of peanut sauce, all infused with the aromatic spices of Thailand.
Ingredients:
– 8 oz rice noodles
– 2 large carrots, peeled and grated
– 1/4 cup creamy natural peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine the grated carrots, peanut butter, soy sauce, lime juice, honey, ginger, and red pepper flakes (if using). Toss until well combined.
3. Add the cooked noodles to the carrot mixture and toss until the noodles are evenly coated.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Lemon Herb Spaghetti Squash Noodles
This recipe is a creative take on traditional pasta dishes, using roasted spaghetti squash to create a low-carb and flavorful alternative. With the brightness of lemon and the earthiness of herbs, this dish is perfect for a light and satisfying meal.
Ingredients:
– 1 large spaghetti squash
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the squash, then sprinkle with garlic, parsley, basil, and salt and pepper to taste.
4. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
5. Allow the squash to cool slightly, then use a fork to scrape out the flesh and create spaghetti-like strands.
6. In a large bowl, combine the roasted squash noodles, lemon juice, and a pinch of salt and pepper to taste.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Zucchini Noodle Pasta
This vibrant pasta dish is a flavorful and healthy twist on classic spaghetti, featuring roasted red peppers and zucchini noodles. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz zucchini noodles
– 2 large red bell peppers
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
– 1/4 cup chopped fresh parsley (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Cook the zucchini noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté the sliced onion and minced garlic over medium heat until softened.
5. Add the roasted red peppers to the skillet, breaking them up with a spoon as they cook.
6. Combine the cooked zucchini noodles and pepper mixture. Season with salt and pepper to taste.
7. Top with Parmesan cheese and parsley (if using). Serve hot.
Cooking Time: 45-50 minutes
Miso Glazed Sweet Potato Noodles
Elevate your noodle game with this sweet and savory recipe that combines the natural sweetness of sweet potatoes with the rich umami flavor of miso.
Ingredients:
– 2 large sweet potatoes, cooked through and mashed
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together miso paste, soy sauce, honey, and sesame oil until smooth.
2. Add the mashed sweet potatoes to the bowl and stir until well combined.
3. Cook your favorite type of noodles according to package instructions.
4. Toss cooked noodles with the sweet potato mixture until coated.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Enjoy your Miso Glazed Sweet Potato Noodles!
Mediterranean Cucumber Noodle Salad
This refreshing salad is a perfect blend of flavors and textures, with the crunch of cucumber noodles, the tanginess of feta cheese, and the sweetness of cherry tomatoes. It’s an ideal side dish for any Mediterranean-inspired meal or as a light lunch.
Ingredients:
– 1 medium-sized cucumber
– 8 oz zucchini noodles (zoodles)
– 1/2 cup crumbled feta cheese
– 1 pint cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook zucchini noodles according to package instructions.
2. Slice the cucumber into thin strips.
3. In a large bowl, combine cooked zoodles, cucumber strips, feta cheese, and cherry tomatoes.
4. Drizzle olive oil and white wine vinegar over the salad; season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Kale and Beet Noodle Stir-Fry
A vibrant and nutritious stir-fry that combines the earthy sweetness of beets with the nutty flavor of kale, all wrapped up in a delicate noodle package.
Ingredients:
– 1 medium beet, peeled and thinly sliced
– 2 cups curly kale, stems removed and chopped
– 8 oz rice noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Cook the rice noodles according to package instructions and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the sliced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Add the sliced beets and cook for 5-7 minutes, or until they start to soften.
5. Add the chopped kale and stir-fry until it’s wilted and tender, about 2-3 minutes.
6. Stir in soy sauce and season with salt and pepper to taste.
7. Combine cooked noodles with the beet-kale mixture and serve hot.
Cooking Time: 15-20 minutes
Coconut Curry Butternut Squash Noodles
This vibrant dish combines the natural sweetness of butternut squash with the creamy warmth of coconut curry, all wrapped up in a delicate noodle package. Perfect for a quick and satisfying weeknight meal.
Ingredients:
– 1 medium butternut squash
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) full-fat coconut milk
– 2 teaspoons curry powder
– Salt and pepper to taste
– 8 oz butternut squash noodles (or zucchini noodles)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes, or until tender.
3. In a large skillet, heat the coconut oil over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add garlic, ginger, and curry powder. Cook for an additional minute.
5. Stir in the roasted butternut squash and coconut milk. Season with salt and pepper to taste.
6. Toss cooked noodles with the coconut curry mixture. Garnish with cilantro leaves.
Cooking Time: 1 hour 15 minutes
Pesto Zucchini Noodles with Sun-Dried Tomatoes
This recipe is a perfect blend of flavors, textures, and colors, making it a great option for a light and refreshing summer meal. With the ease of zucchini noodles and the boldness of pesto, you’ll be enjoying this dish in no time!
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made or store-bought pesto
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini noodles and cook for 3-4 minutes or until slightly tender.
3. Add the chopped sun-dried tomatoes and pesto to the skillet. Toss everything together until well combined.
4. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
5. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 10-12 minutes
Sesame Ginger Carrot Noodle Stir-Fry
A flavorful and nutritious stir-fry that combines the natural sweetness of carrots with the savory flavors of sesame and ginger, all wrapped up in a springy noodle dish.
Ingredients:
– 1 cup cooked noodles (rice or soba work well)
– 2 medium carrots, peeled and julienned
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 1 clove garlic, minced
– 1/4 cup chopped scallions for garnish
– Salt to taste
– Sesame seeds for serving (optional)
Instructions:
1. Cook noodles according to package instructions and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add julienned carrots and cook for 3-4 minutes, or until slightly tender.
4. Add grated ginger and minced garlic; stir-fry for an additional minute.
5. Combine cooked noodles with the carrot mixture; season with salt to taste.
6. Garnish with chopped scallions and serve with sesame seeds on top (if desired).
Cooking Time: 15-20 minutes
Tomato Basil Spaghetti Squash Noodles
This recipe brings together the flavors of Italy and the comfort of a warm bowl with spaghetti squash noodles, fresh tomatoes, and fragrant basil. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 2 medium spaghetti squash
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
3. Roast squash for 45 minutes, or until tender and easily shredded with a fork.
4. While squash is roasting, heat garlic in a skillet over medium heat. Add cherry tomatoes and cook for 5-7 minutes, or until they release their juices and start to soften.
5. Once squash is done, let it cool slightly before shredding with a fork into noodle-like strands.
6. Combine cooked squash noodles with tomato mixture, basil leaves, and Parmesan cheese (if using). Season with salt and pepper to taste.
Cooking Time: 45 minutes
Roasted Veggie Noodle Bowl with Tahini Dressing
Roasted Veggie Noodle Bowl with Tahini Dressing: A flavorful and nutritious bowl filled with roasted vegetables, noodles, and a creamy tahini dressing.
Ingredients:
– 8 oz. rice noodles
– 2 tbsp. olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 2 cloves of garlic, minced
– 2 tsp. soy sauce
– 1 tsp. maple syrup
– 1/4 cup tahini
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, carrot, and red bell pepper with olive oil, soy sauce, maple syrup, and garlic.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
4. Cook rice noodles according to package instructions.
5. In a small bowl, whisk together tahini, salt, and pepper.
6. Assemble the noodle bowls by placing roasted vegetables over cooked noodles and drizzling with tahini dressing.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Garlic Parmesan Sweet Potato Noodles
Transform your noodles game with these creamy, savory, and utterly delicious Garlic Parmesan Sweet Potato Noodles! A perfect fusion of Italian flavors and sweet potato goodness.
Ingredients:
– 1 large sweet potato
– 1/4 cup parmesan cheese, grated
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil or microwave the sweet potato until tender. Let it cool.
3. Mash the sweet potato in a bowl until smooth.
4. In a pan over medium heat, combine olive oil, garlic, and a pinch of salt. Cook for 1-2 minutes or until fragrant.
5. Add the mashed sweet potato to the pan, stirring to combine with the garlic mixture.
6. Stir in parmesan cheese until well combined.
7. Season with salt, pepper, and chopped parsley (if using).
8. Serve hot, garnished with additional parmesan if desired.
Cooking Time: 20-25 minutes
Spicy Sriracha Cucumber Noodle Salad
A refreshing summer salad that combines the crunch of noodles with the cooling flavor of cucumber, all tied together with a spicy kick from sriracha. Perfect for hot days or as a light and zesty side dish.
Ingredients:
– 8 oz rice noodles
– 2 large cucumbers, peeled and sliced into thin strips
– 1/4 cup Sriracha sauce
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large bowl, whisk together Sriracha, soy sauce, and sesame oil.
3. Add the sliced cucumbers to the bowl and toss to coat with the dressing.
4. Add the cooked noodles to the bowl and toss until well combined.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions if desired.
Cooking Time: 10-12 minutes (cooking time for noodles)
Teriyaki Mushroom and Zucchini Noodles
Transform your noodles into a flavorful feast with this simple recipe that combines the sweetness of teriyaki sauce, earthy mushrooms, and crunchy zucchini.
Ingredients:
– 8 oz. noodles (rice-based or udon work well)
– 1 medium zucchini, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp. teriyaki sauce
– 1 tsp. sesame oil
– 1/4 cup chopped scallions, for garnish
– Salt and pepper, to taste
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add mushrooms and zucchini; cook until tender, about 4-5 minutes.
4. Pour teriyaki sauce into the skillet; stir to combine with mushrooms and zucchini.
5. Toss cooked noodles with the mushroom-zucchini mixture; season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Herbed Beet Noodle Pasta with Goat Cheese
This vibrant pasta dish combines the natural sweetness of beets with the tanginess of goat cheese, all wrapped up in a flavorful herby package. Perfect for a quick and easy weeknight dinner or as a show-stopping side dish.
Ingredients:
– 8 oz beet noodles
– 2 medium beets, peeled and thinly sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp chopped fresh parsley
– 1/2 cup crumbled goat cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sliced beets with olive oil, garlic, thyme, and parsley on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. Cook beet noodles according to package instructions.
5. In a large bowl, combine cooked noodles, roasted beets, and crumbled goat cheese.
6. Season with salt and pepper to taste.
7. Serve warm and enjoy!
Cooking Time: 30-35 minutes
Turmeric Coconut Carrot Noodle Soup
This vibrant soup combines the warmth of turmeric with the creamy richness of coconut and the sweetness of carrots, all nestled in a soothing noodle base. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 teaspoon ground turmeric
– 8 oz noodles (such as rice or egg-based)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, broth, coconut milk, and turmeric. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Cook noodles according to package instructions. Drain and set aside.
4. Purée soup with an immersion blender or transfer to a blender in batches. Season with salt and pepper.
5. Serve hot, topped with cooked noodles and garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a flavorful journey! This collection of 18 veggie noodle recipes offers a world of possibilities for a delicious and healthy meal. From spicy garlic zucchini noodles with cherry tomatoes to creamy avocado spinach noodle bowls, you’ll find a dish that suits your taste buds. Explore international flavors like Thai peanut carrot noodle salad, Mediterranean cucumber noodle salad, and Japanese-inspired teriyaki mushroom and zucchini noodles. Each recipe is carefully crafted to showcase the beauty of vegetables and noodles combined. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes are sure to satisfy your cravings!
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