3 things you can use in place of pasta

7 October 2015 by
First published: 25 April 2015

Pasta dishes can be pretty heavy and often leave us feeling stuffed or bloated, so we’ve found 3 things you can use in place of pasta – and they all hit the spot!

As the low-carb diet grows in popularity, there are more and more products appearing on supermarket shelves that serve as an alternative to pasta. From edamame fettucini to mung bean spaghetti, the options are varied and plentiful. There are also lots of ingredients you already have at home to make your pasta dish healthier, such as courgette or squash. Here’s how.

  1. Courgetti

One of our favourite alternatives is made using courgette. You can enjoy it in many different ways: raw, you can spiralise it and enjoy it cold, topping it with a raw tomato sauce; or for a warming meal, briefly boil it into courgetti then top with sauce to enjoy as you would a traditional pasta dish. Of course, you don’t need a spiraliser – you can also peel the courgette into ribbons, or cut into small batons for some different ‘pasta’ shapes. It works particularly well with marinara sauce, but you can also enjoy it simply buttered with some garlic and steamed vegetables for a detoxifying meal.

  1. Mixed-bean pastas

There are often times when we’re too busy to prepare a complete meal from scratch, and it’s necessary to find something quick and simple to eat – like pasta. Companies such as Explore Asian make delicious pastas made from ingredients such as edamame, mung beans and black beans. They’re low in carbohydrate but high in fibre and protein, making them a healthier choice. They are completely delicious and take as little as seven minutes to cook! Perfect as a weeknight staple.

  1. Butternut squash

Aside from roasted or mashed, butternut squash can be enjoyed in many other ways. Similarly to courgette, this ingredient can be cut into a variety of different shapes. You can prepare it in the same way as courgetti; however, my favourite way to use it is by slicing it in half, removing the seeds and then roasting until soft. Next, all you need to do is use a fork to scrape away at the squash and transform it into a fine ‘angel hair’ consistency. This works perfectly as a substitute for spaghetti, and has a mild but subtly sweet taste. It also creates a delicate texture, so you won’t be left feeling stuffed after eating a bowl of it.