23 Delicious Pasta Zero Recipes for Healthy Eating

Ready to transform your healthy eating goals into delicious reality? Dive into our roundup of 23 Delicious Pasta Zero Recipes that promise all the comfort and satisfaction of traditional pasta, without the guilt. Perfect for busy weeknights or cozy weekends, these dishes are sure to delight your taste buds and keep you on track. Let's get cooking with these mouthwatering options!

Zucchini Noodles with Avocado Pesto

Unleash a fresh twist on pasta night with zucchini noodles and creamy avocado pesto. This dish is a vibrant, healthy alternative that’s ready in minutes.

Ingredients

– 4 medium zucchinis, spiralized (I find thinner noodles hold the sauce better)
– 1 ripe avocado, pitted and scooped (go for one that’s just soft to the touch)
– 1/2 cup fresh basil leaves (pack them in for maximum flavor)
– 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup grated Parmesan cheese (plus extra for garnish)
– 2 tbsp pine nuts (toasted lightly for a nutty crunch)
– 2 garlic cloves (fresh is best here)
– 1 tbsp lemon juice (brightens up the pesto)
– 1/2 tsp salt (adjust based on your preference)
– 1/4 tsp black pepper (freshly ground works wonders)

Instructions

1. Spiralize the zucchinis into noodles. Set aside in a large bowl.
2. In a food processor, combine avocado, basil, olive oil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper.
3. Pulse until smooth. Scrape down the sides as needed for an even blend.
4. Toss the zucchini noodles with the avocado pesto until evenly coated.
5. Serve immediately, garnished with extra Parmesan and pine nuts.
6. Tip: For a nut-free version, substitute pine nuts with sunflower seeds.
7. Tip: If the pesto is too thick, drizzle in more olive oil until desired consistency.
8. Tip: Zucchini noodles release water over time, so enjoy this dish fresh for the best texture.
Creamy avocado pesto clings to each zucchini noodle, offering a rich yet light bite. Try topping with grilled shrimp for a protein boost or enjoy as is for a quick, satisfying meal.

Spaghetti Squash with Tomato Basil Sauce

Bold flavors and simple ingredients make this Spaghetti Squash with Tomato Basil Sauce a weeknight winner. It’s a dish that brings comfort without the guilt, perfect for those looking to lighten up their pasta cravings.

Ingredients

– 1 medium spaghetti squash (look for one that feels heavy for its size)
– 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
– 3 cloves garlic, minced (fresh is best here)
– 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
– 1/4 cup fresh basil, chopped (tear the leaves to release more aroma)
– 1/2 tsp salt (I like to use sea salt for its clean taste)
– 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted squash.
2. Halve the spaghetti squash lengthwise and scoop out the seeds. A spoon works best for this messy job.
3. Drizzle the cut sides with 1 tbsp olive oil and season with half the salt and pepper. Roast cut-side down on a baking sheet for 40 minutes until tender.
4. While the squash roasts, heat the remaining olive oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
5. Stir in crushed tomatoes, remaining salt, and pepper. Simmer for 15 minutes, stirring occasionally, to thicken the sauce.
6. Remove the squash from the oven. Use a fork to scrape the flesh into strands directly into the saucepan.
7. Toss the squash strands with the tomato sauce and basil until well combined. Heat through for 2 minutes.
8. Serve hot. The squash strands mimic pasta beautifully, offering a lighter, nuttier base for the rich, herby tomato sauce. Try topping with a sprinkle of Parmesan for an extra flavor boost.

Shirataki Noodles Stir Fry with Vegetables

Discover how to whip up a quick, healthy Shirataki Noodles Stir Fry with Vegetables that’s perfect for any day of the week.

Ingredients

• 1 package Shirataki noodles, rinsed and drained (I like to pat them dry for better texture)
• 2 tbsp extra virgin olive oil (my go-to for stir-frying)
• 1 cup bell peppers, sliced (a mix of colors adds vibrancy)
• 1 cup broccoli florets (fresh and crisp works best)
• 2 cloves garlic, minced (for that essential kick)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (a little goes a long way)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (about 350°F).
2. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
3. Toss in bell peppers and broccoli, stir-fry for 3 minutes until slightly tender.
4. Add Shirataki noodles to the skillet, mix well with vegetables.
5. Pour soy sauce and sesame oil over the noodles, stir to combine evenly.
6. Continue cooking for another 2 minutes, ensuring everything is heated through.
7. Tip: Keep the heat high to avoid soggy noodles. Tip: Stir constantly for even cooking. Tip: Taste and adjust seasoning before serving.

Outcome: This dish offers a delightful crunch from the vegetables with a slight chewiness from the noodles. Serve it hot, garnished with sesame seeds for an extra layer of flavor.

Kelp Noodles with Peanut Sauce

Great for a quick, nutritious meal, kelp noodles with peanut sauce offer a crunchy, satisfying bite. This dish is a go-to for anyone craving something light yet flavorful.

Ingredients

• 1 package kelp noodles (12 oz) – rinse well to remove any ocean scent.
• 1/2 cup creamy peanut butter – I swear by the natural, unsweetened kind for the best flavor.
• 2 tbsp soy sauce – low sodium works great if you’re watching your salt intake.
• 1 tbsp maple syrup – a dash of sweetness balances the sauce perfectly.
• 1 clove garlic, minced – fresh is key here for that punchy flavor.
• 1 tsp ginger, grated – keeps the sauce bright and zesty.
• 1/2 lime, juiced – about 1 tbsp, for a tangy kick.
• 2 tbsp water – to thin the sauce to your liking.
• 1/4 cup cilantro, chopped – for a fresh finish.
• 1 tbsp sesame oil – my secret for a nutty depth.

Instructions

1. Rinse kelp noodles under cold water for 2 minutes to soften. Drain well.
2. In a bowl, whisk peanut butter, soy sauce, maple syrup, garlic, ginger, lime juice, and water until smooth. Tip: If the sauce is too thick, add water 1 tsp at a time.
3. Toss noodles with sesame oil in a large bowl. Tip: This prevents them from sticking together.
4. Pour peanut sauce over noodles. Mix until evenly coated. Tip: Use tongs for an easy mix.
5. Garnish with chopped cilantro before serving.

With its crunchy texture and rich, creamy sauce, this dish is a delight. Serve chilled for a refreshing summer meal or add grilled chicken for extra protein.

Cucumber Noodles with Lemon Garlic Dressing

You’ve probably seen cucumber noodles everywhere, but this lemon garlic dressing takes them to the next level.

Ingredients

• 2 large cucumbers – spiralized into noodles, keep them crisp.
• 1/4 cup extra virgin olive oil – my go-to for dressings.
• 2 tbsp fresh lemon juice – freshly squeezed makes all the difference.
• 1 garlic clove – minced finely, adjust if you’re not a garlic lover.
• 1/2 tsp salt – I prefer sea salt for its clean taste.
• 1/4 tsp black pepper – freshly ground, please.

Instructions

1. Spiralize the cucumbers into noodles. Tip: Use a julienne peeler if you don’t have a spiralizer.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Tip: Let the dressing sit for 10 minutes to meld flavors.
3. Toss the cucumber noodles with the dressing until evenly coated. Tip: Serve immediately to maintain the cucumbers’ crunch.

Unbelievably fresh and light, these cucumber noodles are a crunch lover’s dream. The lemon garlic dressing adds a zesty kick, perfect for a hot summer day. Try topping with grilled shrimp for a protein boost.

Carrot Noodles with Ginger Soy Glaze

Ditch the pasta and try these vibrant carrot noodles for a fresh twist. They’re tossed in a zesty ginger soy glaze that packs a punch.

Ingredients

• 4 large carrots, peeled and spiralized (I like them thin for better sauce cling)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh ginger, minced (the fresher, the zingier)
• 2 tbsp soy sauce (low sodium works fine here)
• 1 tbsp honey (for a balanced sweetness)
• 1 tsp sesame seeds (toasted, for a nutty crunch)
• 2 green onions, thinly sliced (adds a fresh bite)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced ginger, stirring for 30 seconds until fragrant—don’t let it burn.
3. Toss in carrot noodles, stir-frying for 3-4 minutes until just tender but still crisp.
4. Whisk together soy sauce and honey in a small bowl, then pour over carrots.
5. Continue cooking for another 2 minutes, ensuring the glaze coats every noodle evenly.
6. Sprinkle with sesame seeds and green onions right before serving for maximum freshness.

Whip up this dish for a quick, flavorful meal that’s as pleasing to the eye as it is to the palate. The carrots offer a satisfying crunch, while the glaze delivers a sweet and savory kick. Try topping with a soft-boiled egg for extra richness.

Beet Noodles with Goat Cheese and Walnuts

Fancy a dish that’s as vibrant in color as it is in flavor? Beet noodles with goat cheese and walnuts is a must-try for anyone looking to add a splash of color and a burst of flavor to their meal rotation.

Ingredients

– 2 large beets, peeled and spiralized (I find golden beets add a lovely sweetness)
– 1/2 cup crumbled goat cheese (room temp blends easier)
– 1/3 cup walnuts, roughly chopped (toasting them brings out a deeper flavor)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp balsamic vinegar (a good quality one makes all the difference)
– Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F. Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes, until fragrant. Tip: Keep an eye on them to prevent burning.
2. In a large bowl, toss the spiralized beets with olive oil, balsamic vinegar, salt, and pepper. Tip: Use your hands to ensure even coating.
3. Let the beet noodles sit for 10 minutes to soften slightly. Tip: This step enhances their noodle-like texture.
4. Gently fold in the crumbled goat cheese and toasted walnuts.
5. Serve immediately or chill for 30 minutes for a cooler dish.

The combination of creamy goat cheese and crunchy walnuts against the earthy sweetness of the beets is unforgettable. Try serving it atop a bed of arugula for an extra peppery bite.

Radish Noodles with Creamy Alfredo Sauce

Zesty radishes transform into noodles for a low-carb twist on a classic. This dish pairs crisp radish noodles with a rich, creamy Alfredo sauce for a satisfying meal.

Ingredients

• 1 lb radishes, spiralized into noodles (look for firm, fresh radishes for the best texture)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 cup heavy cream (for that indulgent, creamy texture we all love)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt and pepper to taste (but be precise, start with 1/4 tsp salt)

Instructions

1. Heat a large skillet over medium heat. Add the butter and let it melt until bubbly, about 1 minute.
2. Add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Pour in the heavy cream, stirring to combine with the butter and garlic. Bring to a gentle simmer, then reduce heat to low.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy, about 2 minutes. Tip: If the sauce is too thick, add a splash of warm water to thin it.
5. Add the radish noodles to the skillet. Toss gently to coat them in the sauce, cooking for 2-3 minutes until just tender. Tip: Don’t overcook; radish noodles should retain a slight crunch.
6. Season with salt and pepper, adjusting to taste. Tip: Taste as you go to ensure the perfect balance of flavors.
7. Remove from heat and serve immediately. Perfectly al dente radish noodles coated in a velvety Alfredo sauce make for a dish that’s both comforting and refreshing. Try topping with extra Parmesan and a sprinkle of fresh parsley for a pop of color.

Jicama Noodles with Cilantro Lime Dressing

Overshadowed by pasta, jicama noodles offer a crisp, refreshing alternative. Tossed in a vibrant cilantro lime dressing, they’re a summer staple.

Ingredients

• 1 large jicama, peeled and spiralized (look for firm, unblemished skin)
• 1/2 cup fresh cilantro, finely chopped (stems included for extra flavor)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp lime juice (freshly squeezed, please)
• 1 tsp honey (adjust to your sweetness preference)
• 1/2 tsp salt (I prefer sea salt for its mildness)
• 1/4 tsp black pepper (freshly ground makes a difference)

Instructions

1. In a large bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
2. Add spiralized jicama to the bowl. Use tongs to gently toss until evenly coated. Tip: Let it sit for 5 minutes to soften slightly.
3. Fold in chopped cilantro, reserving a pinch for garnish. Tip: Tossing gently prevents the noodles from breaking.
4. Transfer to a serving dish. Sprinkle reserved cilantro on top. Tip: Serve immediately for the best texture.

Unbelievably crunchy with a zesty kick, these noodles shine at picnics. Try them topped with grilled shrimp for a protein boost.

Sweet Potato Noodles with Coconut Curry

This dish combines the earthy sweetness of sweet potatoes with the rich, aromatic flavors of coconut curry. Try it for a comforting yet exotic meal.

Ingredients

• 2 large sweet potatoes, spiralized into noodles (I find the thicker noodles hold up better in the curry)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 2 tbsp red curry paste (adjust based on your heat preference)
• 1 tbsp coconut oil (my favorite for its subtle sweetness)
• 1 cup vegetable broth (homemade or low-sodium store-bought)
• 1 tbsp lime juice (freshly squeezed makes a difference)
• 1/2 tsp salt (I prefer sea salt for its mineral taste)
• 1/4 cup cilantro, chopped (adds a fresh, herby finish)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add red curry paste, stirring constantly for 1 minute to release its flavors.
3. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add sweet potato noodles, ensuring they’re fully submerged in the liquid.
5. Cover and simmer for 5-7 minutes, until noodles are tender but still have a bite.
6. Stir in lime juice and salt, adjusting seasoning if necessary.
7. Garnish with chopped cilantro before serving.

Best enjoyed immediately, the noodles soak up the curry beautifully. For an extra crunch, top with roasted peanuts or serve alongside a crisp cucumber salad.

Eggplant Noodles with Marinara Sauce

Perfect for a quick weeknight dinner, these eggplant noodles with marinara sauce are a veggie-packed twist on a classic. They’re surprisingly simple to make and packed with flavor.

Ingredients

• 2 medium eggplants, spiralized into noodles (look for firm, shiny eggplants)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 2 cloves garlic, minced (fresh is best here)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• Salt, to taste (I like a generous pinch)
• Fresh basil leaves, for garnish (tear them for more flavor)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, 30 seconds.
3. Toss in eggplant noodles, stirring to coat with oil. Cook for 5 minutes, until slightly softened.
4. Pour marinara sauce over the noodles, mixing well. Simmer for 3 minutes to blend flavors.
5. Season with salt, then remove from heat. Tip: Don’t overcook the eggplant to keep some bite.
6. Garnish with fresh basil before serving. Tip: A sprinkle of Parmesan adds a nice touch.
7. Serve immediately. Tip: Pair with a crusty bread to soak up the sauce.

Fresh and satisfying, the eggplant noodles offer a tender yet firm texture, with the marinara bringing a bright acidity. Try topping with a poached egg for a hearty breakfast twist.

Yellow Squash Noodles with Pesto

Tired of the same old pasta dishes? Try this vibrant, veggie-packed alternative that’s as satisfying as it is simple. Yellow squash noodles with pesto offer a fresh twist on classic flavors, perfect for a quick weeknight dinner.

Ingredients

• 2 medium yellow squashes (spiralized into noodles, keep them crisp)
• 1/2 cup fresh basil leaves (packed, the more the merrier for that pesto punch)
• 1/4 cup extra virgin olive oil (my go-to for its fruity depth)
• 1/4 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp pine nuts (toasted, for that irresistible crunch)
• 1 garlic clove (minced, adjust if you’re not a garlic fan)
• Salt (just a pinch, to brighten the flavors)

Instructions

1. In a food processor, combine basil, olive oil, Parmesan, pine nuts, and garlic. Pulse until smooth. Tip: Scrape down the sides to ensure everything’s evenly blended.
2. Season the pesto with a pinch of salt, then set aside. Tip: Taste as you go—adjusting seasoning is key.
3. Heat a large skillet over medium heat. Add the squash noodles, cooking for 2-3 minutes until just tender. Tip: Don’t overcook; they should retain a slight bite.
4. Remove from heat, toss the noodles with the pesto until evenly coated.

Delightfully fresh and light, these squash noodles carry the pesto’s richness without feeling heavy. Serve them topped with extra Parmesan and a sprinkle of pine nuts for a dish that’s as beautiful as it is tasty.

Green Bean Noodles with Almond Butter Sauce

Perfect for a quick, nutritious meal, these green bean noodles tossed in a creamy almond butter sauce are a game-changer. Packed with flavor and ready in minutes, they’re a weeknight savior.

Ingredients

• 8 oz green bean noodles – I find the fresh ones at my local Asian market work best.
• 1/4 cup almond butter – Smooth and unsweetened is my preference for a richer sauce.
• 2 tbsp soy sauce – Low sodium to keep it balanced.
• 1 tbsp maple syrup – Just a touch for sweetness.
• 1 tbsp rice vinegar – Adds a nice tang.
• 1 clove garlic, minced – Freshly minced makes all the difference.
• 1/2 tsp red pepper flakes – Adjust based on your heat preference.
• 1 tbsp sesame oil – Toasted for that deep, nutty flavor.
• 2 tbsp water – To thin the sauce to the perfect consistency.
• 1/4 cup chopped almonds – For that essential crunch on top.

Instructions

1. Bring a large pot of water to a boil over high heat. Add the green bean noodles and cook for 3 minutes, or until just tender.
2. While the noodles cook, whisk together almond butter, soy sauce, maple syrup, rice vinegar, minced garlic, red pepper flakes, and water in a small bowl until smooth.
3. Drain the noodles and rinse under cold water to stop the cooking process.
4. Heat sesame oil in a large pan over medium heat. Add the noodles and sauce, tossing to coat evenly for about 2 minutes.
5. Remove from heat and sprinkle with chopped almonds before serving.

Light and satisfying, the noodles have a delightful chew, while the sauce is luxuriously creamy with a hint of spice. Serve it chilled for a refreshing summer dish or warm for comfort on cooler evenings.

Broccoli Stem Noodles with Garlic Oil

Great way to turn overlooked broccoli stems into a delicious, garlicky noodle dish. Simple, quick, and packed with flavor.

Ingredients

• 2 cups broccoli stems, peeled and julienned into noodle-like strips (save the florets for another use)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (the more, the merrier in my book)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• Salt, just a pinch to elevate the flavors

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add garlic slices and red pepper flakes. Cook until garlic is golden, stirring constantly to prevent burning, about 1 minute.
3. Tip: Keep the heat medium-low to infuse the oil without scorching the garlic.
4. Add broccoli stem noodles to the skillet. Toss to coat evenly with the garlic oil.
5. Cook, stirring occasionally, until stems are tender but still crisp, about 5 minutes.
6. Tip: A splash of water can help steam the stems if they’re too firm.
7. Season with a pinch of salt. Toss once more and remove from heat.
8. Tip: Finish with a squeeze of lemon for brightness if you like.

The noodles offer a satisfying crunch, with the garlic oil lending a rich, aromatic depth. Serve topped with grated Parmesan or as a side to grilled chicken for a complete meal.

Celery Root Noodles with Truffle Oil

Zesty and earthy, this dish transforms humble celery root into elegant noodles, elevated by the luxurious aroma of truffle oil.

Ingredients

• 1 large celery root, peeled (look for firm, heavy ones—they’re the freshest)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp truffle oil (a little goes a long way)
• 1/2 tsp sea salt (I prefer the crunch of flaky sea salt)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Using a spiralizer, turn the peeled celery root into noodles. Aim for medium thickness for the best texture.
2. Heat olive oil in a large skillet over medium heat (350°F). Wait until the oil shimmers before adding the noodles.
3. Add the celery root noodles to the skillet. Sauté for 5 minutes, stirring occasionally, until just tender.
4. Drizzle truffle oil over the noodles. Toss gently to coat evenly.
5. Season with sea salt and black pepper. Stir once more to distribute the seasoning.
6. Remove from heat. Serve immediately to enjoy the noodles at their peak texture.

Hearty yet refined, these noodles offer a satisfying crunch with a deep, umami finish from the truffle oil. Try topping with a poached egg for a decadent twist.

Parsnip Noodles with Sage Butter

Unusual yet utterly satisfying, parsnip noodles with sage butter is a dish that turns a humble root vegetable into a gourmet experience. This recipe is a game-changer for those looking to add a twist to their pasta nights.

Ingredients

– 4 large parsnips, peeled (look for firm, fresh ones—they spiralize better)
– 4 tbsp unsalted butter (I always go for grass-fed for its richer flavor)
– 10 fresh sage leaves (fresh is key here; dried just doesn’t compare)
– 1/2 tsp salt (fine sea salt is my preference for even distribution)
– 1/4 tsp black pepper (freshly ground makes all the difference)
– 1/4 cup grated Parmesan cheese (opt for a block and grate it yourself for the best melt)

Instructions

1. Using a spiralizer, turn the peeled parsnips into noodles. Aim for a thickness similar to spaghetti.
2. In a large skillet over medium heat, melt the butter until it starts to foam, about 2 minutes.
3. Add the sage leaves to the skillet. Fry until crispy, about 1 minute per side. Remove and set aside on a paper towel.
4. Increase the heat to medium-high. Add the parsnip noodles to the skillet. Sauté for 5 minutes, stirring occasionally, until just tender.
5. Season with salt and pepper. Toss to combine.
6. Remove from heat. Sprinkle with Parmesan cheese and top with the crispy sage leaves.
Tip: Don’t overcook the parsnip noodles—they should have a slight bite to them.
Tip: Reserve a few sage leaves for garnish to make the dish visually appealing.
Tip: If the skillet seems dry, add a tablespoon of water to help steam the noodles to perfection.
Delightfully nutty and aromatic, this dish pairs beautifully with a crisp white wine or as a side to roasted chicken. The parsnip noodles offer a sweet, earthy base that’s perfectly complemented by the savory sage butter and sharp Parmesan.

Turnip Noodles with Mushroom Gravy

Never underestimate the comfort of turnip noodles smothered in rich mushroom gravy—a low-carb twist that doesn’t skimp on flavor.

Ingredients

• 2 large turnips, spiralized into noodles (peel them first for a smoother texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz cremini mushrooms, sliced (baby bellas work too, but I love the earthy depth of creminis)
• 1 small onion, finely diced (yellow for sweetness, white for sharpness—your call)
• 2 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 cup vegetable broth (homemade if you’ve got it, but store-bought is fine)
• 1 tbsp all-purpose flour (for thickening, though cornstarch works in a pinch)
• 1/2 tsp dried thyme (rub it between your fingers to wake up the flavor)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add onions and mushrooms. Cook, stirring occasionally, until mushrooms release their juices and onions are translucent, 5-7 minutes.
3. Stir in garlic and thyme. Cook until fragrant, about 30 seconds—don’t let the garlic burn.
4. Sprinkle flour over the mixture. Stir to coat and cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in vegetable broth. Bring to a simmer, stirring constantly, until gravy thickens, about 3-5 minutes.
6. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust—remember, turnips are mild, so the gravy should be bold.
7. Add turnip noodles to the skillet. Toss gently to coat with gravy. Cover and cook until noodles are just tender, 3-4 minutes—al dente is key here.

The turnip noodles offer a slight crunch against the velvety gravy, a contrast that’s downright addictive. Serve it in shallow bowls with a sprinkle of fresh thyme on top for a pop of color.

Rutabaga Noodles with Cheese Sauce

Easy to make and satisfying, rutabaga noodles with cheese sauce is a low-carb twist on a classic comfort food. Perfect for a quick weeknight dinner.

Ingredients

• 2 large rutabagas, peeled and spiralized – I find the thicker noodles hold up better.
• 2 tbsp butter – Unsalted is my preference for better control over seasoning.
• 1 cup heavy cream – For a richer sauce, I sometimes substitute half with whole milk.
• 1.5 cups shredded sharp cheddar cheese – The sharper the cheese, the more flavor in your sauce.
• 1/2 tsp garlic powder – A little goes a long way to enhance the cheese.
• Salt and pepper to taste – I start with 1/4 tsp salt and adjust from there.

Instructions

1. Heat a large skillet over medium heat. Add butter and let it melt completely.
2. Add spiralized rutabaga to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Pour in heavy cream and bring to a gentle simmer. Tip: Keep the heat medium-low to prevent curdling.
4. Gradually add shredded cheddar cheese, stirring constantly until fully melted and smooth.
5. Stir in garlic powder, salt, and pepper. Cook for another 2 minutes to blend flavors. Tip: Taste and adjust seasoning before serving.
6. Remove from heat and let sit for 2 minutes. The sauce will thicken slightly as it cools.

Perfectly creamy with a slight crunch from the rutabaga, this dish is a hearty alternative to traditional pasta. Try topping with crispy bacon bits for an extra layer of flavor.

Daikon Radish Noodles with Sesame Dressing

Perfect for a light lunch or as a refreshing side, these daikon radish noodles are a crisp, low-carb alternative to traditional pasta. Pair them with a rich sesame dressing for a dish that’s both satisfying and simple to make.

Ingredients

• 1 large daikon radish, peeled and spiralized (look for one about the size of a small football for the best texture)
• 2 tbsp toasted sesame oil (the deeper flavor makes all the difference)
• 1 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp rice vinegar (adds a nice tang without overpowering)
• 1 tsp honey (just a touch to balance the flavors)
• 1 clove garlic, minced (fresh is key here)
• 1 tsp sesame seeds, plus more for garnish (toasting them lightly beforehand enhances their nuttiness)

Instructions

1. Spiralize the daikon radish into noodles. Aim for thickness similar to spaghetti for the best bite.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, and minced garlic until well combined. Tip: Let the dressing sit for 5 minutes to allow the flavors to meld.
3. Toss the daikon noodles with the dressing until evenly coated. Tip: Use your hands to gently mix, ensuring the noodles don’t break.
4. Sprinkle with sesame seeds and additional garnish if desired. Tip: Serve immediately to maintain the noodles’ crisp texture.

Makes for a dish that’s wonderfully crunchy with a dressing that’s both savory and slightly sweet. Try topping with sliced avocado or a sprinkle of chili flakes for an extra layer of flavor.

Bok Choy Noodles with Oyster Sauce

Just when you think you’ve tried all noodle dishes, this Bok Choy Noodles with Oyster Sauce comes along. It’s a simple, flavorful dish that’s ready in minutes.

Ingredients

• 8 oz dried noodles – I like using udon for their chewiness.
• 2 tbsp oyster sauce – The key to depth of flavor.
• 1 tbsp soy sauce – Low sodium works fine here.
• 1 tbsp sesame oil – Toasted sesame oil adds a nutty aroma.
• 2 cloves garlic, minced – Fresh is best for that punch.
• 1 bunch bok choy, chopped – Stems and leaves separated, they cook differently.
• 1 tbsp vegetable oil – For a neutral cooking base.
• 1/2 cup water – To help steam the bok choy.

Instructions

1. Boil noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat. Add garlic, stir for 30 seconds until fragrant.
3. Add bok choy stems, cook for 2 minutes until slightly softened.
4. Pour in water, cover the pan, and let the bok choy steam for 1 minute.
5. Uncover, add the leaves, and stir until wilted, about 1 minute.
6. Lower heat to medium, add noodles, oyster sauce, soy sauce, and sesame oil. Toss everything together for 2 minutes until well combined.
7. Tip: Keep the heat medium to prevent the sauces from burning.
8. Tip: If the noodles stick, a splash of water can loosen them.
9. Tip: Taste and adjust with more oyster sauce if desired, but it’s usually perfect as is.

Lightly crisp bok choy and chewy noodles make this dish a textural delight. The oyster sauce brings a rich umami that’s balanced by the freshness of the greens. Serve it with a sprinkle of sesame seeds for an extra touch.

Cabbage Noodles with Bacon Bits

Absolutely everyone needs a quick, satisfying dish in their repertoire, and this one delivers. Cabbage noodles with bacon bits are a game-changer for busy weeknights.

Ingredients

• 4 cups shredded cabbage – I like mine thin for quicker cooking.
• 6 strips bacon – Thick-cut adds a nice chew.
• 2 tbsp extra virgin olive oil – My go-to for sautéing.
• 1 tsp salt – Just enough to enhance the flavors.
• 1/2 tsp black pepper – Freshly ground is best.
• 2 cloves garlic, minced – Because everything’s better with garlic.

Instructions

1. Heat a large skillet over medium heat. Add bacon strips. Cook until crispy, about 5 minutes per side. Tip: Render the fat slowly for maximum flavor.
2. Remove bacon and set aside. Leave 2 tbsp of bacon fat in the skillet. Tip: Bacon fat is gold; don’t waste it.
3. Add olive oil to the skillet. Increase heat to medium-high. Add shredded cabbage. Sauté for 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in minced garlic, salt, and pepper. Cook for another 2 minutes until garlic is fragrant.
5. Crumble the cooked bacon into bits. Stir into the cabbage. Cook for 1 minute to combine flavors.

Great texture with a mix of crispy and tender cabbage, smoky bacon, and a hint of garlic. Serve it topped with a fried egg for a hearty breakfast twist.

Brussels Sprouts Noodles with Balsamic Glaze

Unlock the secret to turning Brussels sprouts into a crave-worthy noodle dish that’s both healthy and indulgent. This recipe transforms the humble veggie into a savory, tangy delight with minimal effort.

Ingredients

• 1 lb Brussels sprouts, trimmed and spiralized (a mandoline works too, but spiralized gives the best noodle effect)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is key here for that punchy flavor)
• 1/4 cup balsamic vinegar (opt for a quality aged one for depth)
• 1 tbsp honey (to balance the vinegar’s acidity)
• 1/4 tsp red pepper flakes (adjust based on your heat preference)
• Salt, to taste (I like a generous pinch to elevate all flavors)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Toss in the Brussels sprouts noodles, stirring to coat evenly with the oil. Cook for 5 minutes, stirring occasionally, until just tender.
4. While the noodles cook, combine balsamic vinegar and honey in a small bowl. Tip: Warming the honey slightly makes it easier to mix.
5. Pour the balsamic mixture over the noodles, increase heat to medium-high, and cook for 2 more minutes until the glaze thickens and coats the noodles. Tip: A quick toss ensures even coating.
6. Remove from heat, season with salt, and serve immediately.

Rich in texture with a perfect balance of sweet and tangy, these noodles shine as a side or topped with grilled chicken for a hearty meal. The slight crunch of the sprouts paired with the glossy glaze makes every bite irresistible.

Kohlrabi Noodles with Tahini Dressing

You’ve probably seen kohlrabi at the farmers’ market and wondered what to do with it. Kohlrabi noodles with tahini dressing is your answer—a crisp, refreshing dish that’s surprisingly easy to make.

Ingredients

• 2 medium kohlrabi, peeled and spiralized (look for firm, heavy kohlrabi—they’re the sweetest)
• 1/4 cup tahini (I always go for the runny, well-stirred kind)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for dressings)
• 1 garlic clove, minced (a small one keeps it from overpowering)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 2 tbsp water (to thin the dressing to your liking)

Instructions

1. Spiralize the peeled kohlrabi into noodles. Aim for uniform thickness for even texture.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Tip: If the dressing is too thick, add water one tablespoon at a time until desired consistency.
3. Toss the kohlrabi noodles with the tahini dressing until evenly coated. Tip: Let it sit for 5 minutes to soften slightly, but serve before it gets too limp.
4. Serve immediately. Tip: For an extra crunch, sprinkle with toasted sesame seeds or chopped almonds.

Kohlrabi noodles offer a satisfying crunch, while the tahini dressing adds a creamy, nutty depth. Try serving it alongside grilled chicken or fish for a complete meal.

Conclusion

Kickstart your journey to healthier eating with these 23 delicious Pasta Zero recipes that promise flavor without the guilt! Whether you’re craving a creamy Alfredo or a zesty marinara, there’s something for everyone. We’d love to hear which dishes become your favorites—drop a comment below and don’t forget to share the love on Pinterest. Happy cooking!