Something about me you should know…I AM a pasta lover. Give it to me every night for dinner and I’ll devour bowls of it.
I’ll take it in the form of creamy stuffed goodness, (ie, raviolis, tortellinis) in a casserole dish (ie, lasagna, manicotti), long and flat (fettuccine), short and wide (ziti), thin and small (orzo), decked out for a formal event (bow ties), or animal shaped elephant ears (orchiette). It doesn’t really matter what shape it is, I love it.
And with my pasta I love sauce. Like a serious amount of sauce. After my pasta is gone I want enough sauce left over I can drink it. I don’t need any bread to sop it up, just a spoon, please + thank you. I won’t go into all the different sauces I enjoy here because it would really take up too much time and I’m getting away from the purpose of this post.
The thing about BODYReDESIGN is that pasta is a big fat No-No. Now, you can totally eat it on your free day (check out the rules here). But like I said earlier I could eat pasta every day, meaning once a week poses a bit of a problem for me. So shortly after beginning to eat this way I was on a massive search for ‘pasta-like’ foods.
For awhile I sufficed with shaved zucchini, spaghetti squash, and occasionally shirakiti noodles but then I discovered the spiralizer. This kitchen tool gets weekly usage at my house, all because it actually turns vegetables into NOODLES. And not like pretend noodles — I clearly used my vegetable peeler noodles — but like honest-to-god, rounded, swirly, good-for-you, noodles. When you blanch the zucchini in a little boiling water to soften them up you almost can’t tell the difference. Yeah. I said almost. ‘Cuz would you really believe zucchini noodles could substitute the real deal? Ahh — um, no. But it’s close enough that 6 days a week I can eat these veggie noodles and be happy. Then on my free day I indulge in regular ol’ pasta.
So this awesome recipe uses zucchini noodles and you ‘gots to get yourself a spiralizer for it. If you don’t have one and don’t care so much about spaghetti shaped noodles then you can use a vegetable peeler and shave your zucchini. That works too. Just not as delicious, or rolling-around-your-fork-fun.
The sauce was actually inspired by Lindsay over at Pinch Of Yum. She created something similar and even sells an e-book with recipes that accompany it. She inspired it, but I changed it up by a bit. I made it BRD-approved by taking out the butter and milk (which are dairies we watch out for). I also seasoned it differently and added sautéed onions. It turned out yu-mmmmm-y. Five M‘s for how good it was.
I used two zucchinis to get a nice big bowl that I could eat for the whole week. Spiralize it all up while you’re boiling your cauliflower. To prepare the base of the sauce I mixed greek yogurt with 2/3 cup of chicken broth, and Penzey’s Sunny Paris. I love this shiz’ like my favorite cat and I’ve been known to carry it with me to restaurants and when I travel outta town — it’s awesome on eggs.
Prep the onions that you’ll add to the sauce and to make it easy get yourself one of these hand-dandy cutters (check out the pic below). You can quarter an onion, then place it on the cutting grid, push down and voila! You’ve got perfectly diced onions, and no tears! (Well not many at least.) I live and die by this thing and use it all the time. Then sauté those beautiful little dices up with coconut oil until they’re nice and brown.
When the cauliflower’s done add the sauce base and onions to it, and use an immersion or regular blender to puree the sauce. Add chicken broth 1/4 cup at a time until the sauce is your desired thick/or thinness. Add your zucchini noodles to boiling water for a few minutes while you’re finishing up the sauce.
Then plate it all up, for me it’s always in a bowl — so I can drink the leftover sauce, no lie — but you can serve it however you like it. It’s almost as good as the real thing if you ask me, but you really didn’t and you gotta just try it yourself to find out. This recipe got listed in veggies because, well, it is. However, you could easily turn it into a main protein dish by adding diced/pulled chicken to it or ground turkey. And if ya wanted to get all crazy-like, you can add an egg to it and have it for breakfast like I did.
- 2 zucchini, spiralized
- ½ red onion, diced
- 2 tsp. coconut oil
- 1 head of cauliflower
- 2 tbsp. Greek yogurt
- 2 tbsp. Penzeys Sunny Paris, spice
- ⅔ cup chicken broth + more to get desired sauce thinness
- Salt & pepper to taste
- Spiralize zucchini while you're boiling your cauliflower.
- To prepare the base of the sauce I mix greek yogurt with ⅔ cup of chicken broth, and Penzey's Sunny Paris.
- Prep the onions. Get yourself one of those hand-dandy cutters I talked about in my post. You can quarter an onion, then place it on the cutting grid, push down and 'Wha-la', you've got perfectly diced onions.
- Sauté' those beautiful little dices up with coconut oil until they're nice and brown.
- When the cauliflower's done add the base sauce to it + onions and use an immersion or regular blender to puree the sauce.
- Add chicken broth ¼ cup at a time until the sauce is your desired thick/or thinness.
- Add your zucchini noodles to boiling water for a few minutes while you're finishing up the sauce.
- You could easily turn this into a main protein dish by adding diced/pulled chicken to it or ground turkey. If ya wanted to get all crazy like, you can add an egg an have it for breakfast.