Zucchini Noodles with Creamy Curry Sauce

>> Friday, June 10, 2011

Pots/Pans Used: two
Level of Diffuculty: Whisking muscles required!


3 Zucchinis, peeled
1/4 cup Earth Balance
2 TBL Whole Wheat Flour
1 1/2 cups Unsweetened Almond Milk
1/2 tsp curry
1/4 tsp onion powder
1 TBL nutritional yeast
pinch tumeric
pinch paprika
s&p to taste
red pepper flakes to garnish (optional)

Okay, I'm putting the "Mexican Stuffed Shells" post off for a hot minute because I made this for dinner last night and I just had to share! A few months ago, I decided to stop buying pasta. It had become my go-to easy dinner and I knew I was eating too much of it. Surprisingly enough, I ended up losing almost ten pounds as a result! That being said, I still always crave pasta. I mean, it is my comfort food. So I'm always looking for ways to satisfy the craving with alternatives. For example, sometimes I make Spaghetti with Spaghetti Squash, or just season brown rice the same way I would pasta. But I have been wanting to make my own zucchini noodles for a while now. It was so simple! And yummy! Once you've made the cream sauce, you could season it however you want really. You don't necessarily have to do a curry sauce.

Now lemme get this straight... I can eat as much as I want without the guilt? yes, please!


First, peel long strips of the flesh of the zucchini. Toss them in a pot of boiling water for a few minutes and then drain. Meanwhile, you can start on the sauce. Melt the Earth Balance in a large saute pan over medium heat. Whisk in the flour so that it absorbs the butter. Then, gradually whisk in the milk. I would add it 1/4 cup at a time and once it would begin to thicken, I would add another 1/4 cup. Once it reaches the consistency of an Alfredo sauce, add the curry, turmeric, s&p, onion powder, nutritional yeast, and paprika. Mix well and then add the noodles into the sauce. Toss until well coated. Then, serve with some nutritional yeast, red pepper flakes, and paprika to garnish. Voila!



Eating Smart (Tracy) June 11, 2011 at 11:50 AM  

Looks so delicious; using zucchini for noodles, love it! This would be great with Pomodoro sauce as well. Thanks for posting.

Michelle June 11, 2011 at 7:26 PM  

Love this idea for using zucchini as noodles. I'm a pasta fiend, too!

[And hello curry sauce! Yum!]

Charlie @ SweetSaltySpicy June 11, 2011 at 11:31 PM  

This looks amazing! I love the idea of using zucchini instead of pasta and I loooooove curry!! YUM

Erin Trezise June 14, 2011 at 3:52 AM  

Yum I have always wanted to make zucchini noodles, but never quite got around to it. This recipe looks delicious, so maybe I will give it a go now.

Get Skinny, Go Vegan. June 23, 2011 at 12:05 PM  

Love zucchini noodes. And like the shape of yours. I use the spirooli which I adore but appreciate the "flat" noodles too. Usually I do them "raw". Yes, a great sub. for pasta!

Anonymous,  June 23, 2011 at 1:20 PM  

I made this for a quick lunch it was AMAZING and SO satisfying!

gracielaquerida July 16, 2012 at 6:38 PM  

I made this for dinner and it turned out great! The only problem was figuring out how to get the most of my zucchini. Also I subbed some earth balance for coconut oil and that worked.

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