The Best Spiralized Veggie Noodle Recipes

Here are some of my favorite spiralized veggie recipes, from hearty main dishes to light and refreshing salads!

I love my spiralizer. It’s one of my favorite kitchen tools, and it definitely gets used in my kitchen at least once a week. I love pasta just as much as the next girl, but I’m always looking for fun ways to enjoy my veggies and get more in. Enjoying a big bowl of veggies that feels like a big bowl of pasta? Sign me up! Here are some of my favorite spiralized veggie recipes, from hearty main dishes to light and refreshing salads:

My Asparagus & Zucchini Noodles with Spinach Pesto

This recipe couldn’t get much healthier – it’s veggie on veggie on veggie! From the zoodle base and the asparagus and tomato add-ins to the spinach-packed pesto, you’ve got the most satisfying bowl of veggies ever. The spinach pesto adds tons of savory flavor and creaminess, while the zoodles keep it light. It’s the perfect recipe to use up lots of farmer’s market produce.

My Creamy Sweet Potato Mushroom Pasta

Here’s another awesome veggie on veggie on veggie meal! Sweet potatoes make for excellent hearty spiralized noodles. Then these veggie noodles are mixed with mushrooms and onions for more veggie power and swirled in a creamy and rich sauce made of, you guessed it, more veggies! This is a great recipe for when you’re craving comfort food but still want a healthy meal.

My Lemony Zucchini Noodles with Spinach, Cherries & Pine Nuts

This cold zoodle dish is a delicious low carb and veggie-packed take on pasta salad. I love the combination of salty feta, sweet + tart cherries, and nutty pine nuts. This recipe is perfect for taking to a summer BBQ for a lightened up side dish.

Rainbow Veggie Pad Thai Noodles

This Pad Thai from Half-Baked Harvest mixes regular noodles with beet and sweet potato noodles for a satisfying, colorful, and veggie-filled version of traditional Pad Thai. The best part? This recipe is quick and easy enough to make for a weeknight dinner!


Mediterranean Zucchini Noodles

These noodles from Alex at Delish Knowledge are filled with salty, savory goodness from olives, capers, sun dried tomatoes, and feta cheese. The fresh veggies and basil keep everything light and summery, too. Yum!

Butternut Squash Noodles Carbonara with Mushroom Bacon

That’s right, these noodles from Kara Lydon are totally vegetarian, but keep all the smoky, savory, filling goodness of traditional carbonara pasta! The butternut squash noodles lighten up the dish, so you can still feel good about the cheesy sauce, and the mushroom bacon is a genius meaty addition. This is another great one for when you’re craving comfort food but want some veggies, too!

Zucchini Pasta with Lentil Bolognese

This zucchini pasta from Minimalist Baker is a hearty, vegetarian take on traditional pasta with meat sauce. I love the meaty flavor of the lentil bolognese with the light and fresh zucchini noodles. It’s just about the best veggie stand-in you’ll find for spaghetti and meat sauce. 😉

Fig & Zucchini Pasta with Hemp Seed Crumble

This light, summery zucchini pasta salad from Nutrition Stripped features a savory hemp seed crumble as a vegan alternative to Parmesan cheese. Anything with fresh figs and avocado is a win in my book!

Creamy Cashew Parsnip Pasta w/ Pistachios

This creamy gluten and dairy free parsnip pasta is old-school comfort food at it’s best. 

creamy parsnip pasta with cashew sauce

I had a bag of parsnips sitting in my fridge for a while so I decided to get out my spiralizer and create parsnip pasta! I tossed the pasta with a favorite sauce from my raw cooking class days. This raw cashew sauce is an awesome substitute for Alfredo, if you’re either not eating dairy or, like me, just don’t like cheesy sauces. Don’t be fooled by the fact that it’s made with cashews. This sauce rivals the decadent creamy texture of any cheese sauce, without being greasy or hard-to-digest.

creamy cashew and parsnip pasta

After spiralizing the parsnip noodles I sauteed them in a bit of oil to soften them up. I usually don’t bother with heating my veggie noodles, but parsnips have a slight bitter bite when eaten raw. It’s crazy how just 5 minutes in a saute pan transformed them from bitter to nutty, sweet and delicious. Roasting has the safe effect. Have you tried roasted parsnip chips? They are a super tasty treat! Just slice up, season, and roast until crispy.


I think all spiralized pasta should be topped with a nut or seed for good crunch. Shelled pistachios complement the earthy parsnips perfectly. I seasoned the pistachios myself with one of my favorite Dizzy Pig seasoning blend. Their limited release IPA herb-infused seasoning blend gets a workout at my house. I put it on everything  —  from Brussels to salmon to pistachios!

Make this creamy parsnip pasta with seasoned pistachios for a delicious gluten and dairy free comfort food fix!

I made this parsnip pasta recipe for my Inspired Vegetarian column on Healthy Aperture. You need just a few ingredients to make this quick dinner or lunch, and it only takes about 10 minutes to make, start to finish.

—> Click HERE to get the full recipe.

smashed peas toast with mint and feta

5 Years of the Recipe Redux + Smashed Pea Toast

 Smashed pea toast is a super easy, super healthy recipe that has tons of flavor. Spread it on sprouted toast for breakfast or make as a fancy appetizer!
smashed pea toast with mint and feta

This month I’m celebrating five years of recipe redux. That’s right, the recipe redux is five years old! From my very first post to today’s awesome smashed pea toast, it’s been an amazing journey of delicious food, wonderful friendships, and so much learning about blogging and photography. I’ve come a looooong way with my posts and my photography (check out the photography on this old post…oh my) and I can definitely say that the recipe redux has played a huge role in my growth as a healthy food blogger.

In case you don’t know what redux is, it’s the first and only recipe challenge founded by registered dietitians. The idea is to take delicious dishes and make them better for you. Each month is a new topic and this month we are are celebrating each other by posting a recipe that was inspired by a fellow redux member.

I’m celebrating my friend Abby Langer of Abby Langer Nutrition.  Abby is a Toronto-based RD who first posted about avocado toast last year.  Of course I’m no stranger to toast, I eat it pretty much every day, but mine is pretty boring. I rarely veer far from my beloved peanut butter and my avocado toast is definitely lacking in creativity. Abby created this avocado toast extravaganza and it looked so delicious it inspired me to get more creative with what I put on my morning bread.

Abby has a delicious blog and has created some amazing recipes as a redux member.  She also writes for the Huffington Post in Canada. I finally met her in person at our annual RD meeting last year and she is exactly as I would’ve expected. She’s smart, funny and just a little bit sassy. My kind of peeps!

smashed pea toast with feta and mint

Now onto the food! I made this minty smashed pea and feta toast a few times, once for breakfast and then again for a pre-concert appetizer. I went to see Harry Connick, Jr. last weekend on the lawn at Wolf trap and my girls and I always Bring It with the apps. For my appetizer version I used a toasted baguette vs the sourdough bread you see above. The spread can be kind of heavy, so you definitely want to start with a sturdy piece of bread.

smashed pea toast with feta and mint on sourdough bread

I hope you’ll try my smashed pea toast! It’s a super easy (I’m not kidding, you can make it in about 10 minutes start to finish), super healthy recipe that has tons of flavor. It can be spread on sprouted toast for a delicious breakfast or made as a fancy appetizer with a crispy baguette.

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast

Celebrating 5 Years of Recipe Redux with Smashed Pea Toast


  • 1 cup frozen peas, cooked
  • 2-3 leaves fresh mint, chopped
  • 1/3 cup crumbled feta cheese
  • 1 Tbsp fresh lemon juice
  • Sea salt
  • 2-4 slices of crusty bread


  1. In a medium sauce pan filled with salted boiling water, cook the peas until just tender, about 2 minutes. Transfer to a medium bowl and add feta, mint, lemon juice and salt, smashing together with a fork until well mixed and chunky. Brush your bread with olive oil and toast. Let cool and pile on the pea mixture. Garnish with more feta, if desired.

This Smashed pea toast with feta and mint is the perfect healthy breakfast toast or easy appetizer via @DanielleOmar