Parsnip is one of the vegetables you can turn into a suitable pasta alternative. Sure, as a bonafide pasta lover, you know that it really isn’t the same thing. However, parsnip noodles are able to do the job — they satisfy your pasta craving without making you guilty about breaking your diet. Apart from avoiding the high-carb content of pasta, parsnip also comes with a lot of nutrients. Read on to learn its health benefits as well as parsnip noodle recipes that will teach you how to cook this veggie pasta alternative.
TRY SOMETHING NEW WITH THESE 5 PARSNIP NOODLE RECIPES
HEALTH BENEFITS OF PARSNIPS
The parsnip is a root vegetable that has a similar taste and texture to carrots. Unlike the latter, though, the parsnip has a cream colour. It’s a good vegetable to consume if you’re cutting down on carbs. There are only 7gm of carbs per 100gm of parsnips. Apart from that, the vegetable is also rich in vitamins and minerals — specifically, vitamin C, vitamin E, potassium, phosphorus, iron, manganese and zinc.
Parsnips also contain a lot of fibre and have a low glycemic index. Both of these attributes can significantly contribute to weight loss. Fibre can keep you satiated for a longer period and suppresses your appetite. With a low GI, parsnips also won’t cause your blood sugar levels to spike. This lessens your tendency to overeat or snack later on in the day. Thus, parsnips can lessen your caloric intake and help you lose weight.
Now that you know all about the health benefits of parsnips, it’s time to incorporate this root vegetable into your diet. Here are five spiralized parsnip noodle recipes that are healthy and delicious alternatives to traditional high-carb pasta dishes.
1. SPIRALIZED PARSNIP NOODLES WITH TOMATOES AND CHEESE
You can enjoy a simple but delicious with this spiralized parsnip noodles with tomatoes and cheese dish. The recipe is quick and very easy to follow.
- 1 parsnip, spiralized or cut into noodle-like strips
- 2 cloves garlic, thinly sliced
- 114g tempeh, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup low-sodium chicken broth
- 3 tbsp semi-soft goat cheese, crumbled
- 1/2 tbsp tomato paste
- 1 tsp extra virgin olive oil
- salt and pepper, as needed
- Heat olive oil in a large skillet over medium-high heat. Add tempeh to the pan and season with salt and pepper. Cook for about 4 minutes or until tempeh is browned.
- Add garlic to the pan and cook until fragrant. Stir frequently.
- Add parsnip noodles, tomatoes, tomato paste, chicken broth and cherry tomatoes. Toss to combine all the ingredients.
- Switch to medium-low heat and cook ingredients for 3 minutes or until liquid has evaporated. You can stop cooking once tomatoes are soft and parsnip noodles are al dente.
- Sprinkle goat cheese on top of parsnip noodles. Toss to combine. Transfer to plate and serve.
2. GINGER GARLIC PARSNIP NOODLES
Try this ginger garlic parsnip noodles recipe when you’re craving for Asian flavours. This is also a great dish if you’re looking for something crunchy and refreshing.
- 6 medium parsnips, spiralized or cut into noodle-like strips
- 4 green onions, chopped
- 1 lime, juiced
- 3 tbsp avocado oil
- 3 tbsp extra virgin olive oil
- 3 tbsp coconut aminos
- 1 tbsp ground ginger
- 1 1/2 tsp garlic powder
- gluten-free fish sauce, as needed
- Heat coconut oil in a large pan over medium-low heat. Add parsnip noodles and cook for 7 to 8 minutes or until al dente. Cover the pan while cooking and turn the noodles every few minutes.
- Place lime juice, olive oil, coconut aminos, ginger, garlic powder and fish sauce in a large bowl. Whisk to combine the ingredients.
- Put parsnip noodles in the large bowl. Toss to evenly coat the noodles with the dressing. Sprinkle green onions on top as a garnish. Transfer to bowls and serve.
3. PARSNIP SPAGHETTI PUTTANESCA
Spaghetti puttanesca is a classic Italian pasta dish you can enjoy even without traditional pasta noodles. Since the sauce goes well with parsnip noodles, this parsnip spaghetti puttanesca recipe will do a good job satisfying your pasta craving.
- 4 medium parsnips, spiralized or cut into noodle-like strips
- 4 anchovy fillets, chopped
- 3 cloves garlic, diced
- 1 onion, finely diced
- 1 cup tomatoes, cupped
- 1/3 cup olives, chopped
- 1 tbsp capers, chopped
- 1 tbsp coconut oil
- 1 tsp red pepper flakes
- a handful of flat-leaf parsley
- salt and black pepper, as needed
- Heat coconut oil in a large skillet over medium heat. Cook parsnips for 20 minutes or until softened. Set aside.
- Add onion and garlic to the pad. Cook until soft and translucent. Stir occasionally.
- Stir in capers and anchovies. Add tomatoes, red pepper flakes and 1/4 tsp salt. Mix to combine the ingredients.
- Add the parsnip noodles. Season with salt if desired. Sprinkle fresh parsley and black pepper on top. Transfer to plate and serve.
4. SPIRALIZED PARSNIP NOODLES WITH BRUSSEL SPROUTS AND SPICY CHICKEN
If you want a pasta alternative with a bit of spice, try this recipe for spiralized parsnip noodles with Brussels sprouts and spicy chicken sausages.
- 2 spicy chicken sausages
- 2 cloves garlic, minced
- 1 large parsnip, spiralized or cut into noodle-like strips
- 142g Brussels sprouts, shredded
- 1/2 cup low-sodium chicken broth
- 1/4 cup shallots, chopped
- 1/4 cup Parmesan cheese, grated
- 2 tsp olive oil
- 1/4 tsp red pepper flakes, crushed
- salt and black pepper, as needed
- Cook sausages in a large non-stick skillet over medium heat for 6 to 8 minutes, or until browned. Break apart the sausages while cooking. Set aside.
- Heat oil in the skillet over medium-high heat. Add Brussels sprouts, shallots and garlic to the pan. Cook for 4 to 5 minutes, or until golden. Set aside.
- Add parsnip noodles to the pan. Stir in chicken broth and red pepper flakes. Cook for 5 minutes, or until noodles are al dente.
- Return sausage chunks and Brussels sprouts to the pan. Add cheese. Stir to combine all the ingredients. Transfer to plate and serve.
5. CARROT AND PARSNIP NOODLES CACIO E PEPE
If you want to make your parsnip noodle dish healthier, why not add another vegetable like carrots? This carrot and parsnip noodles cacio e pepe recipe is simple, light and healthy. Even without traditional pasta noodles, you’re able to enjoy classic Italian flavours with this dish.
- 4 large carrots, spiralized or cut into noodle-like strips
- 2 parsnips, spiralized or cut into noodle-like strips
- 6 tbsp unsalted butter
- 1 cup Pecorino Romano cheese, grated
- salt and pepper, as needed
- Melt butter in a large pan over medium heat. Cook for 3 minutes or until butter starts to brown.
- Reduce heat to low. Add in carrot and parsnip noodles. Cook for 5 minutes or until vegetables are tender. Stir occasionally while cooking.
- Remove vegetables from heat. Add 3/4 cup cheese and 2 tsp pepper. Season with salt.
- Transfer to a plate. Top with 1/4 cheese and serve.
Veggies like parsnips are suitable alternatives to pasta. Though they’re not exactly the same, these five parsnip noodle recipes do a great job in satisfying your pasta craving.
Since they also pair well with a variety of pasta sauces, you can enjoy your favourite Italian flavours while on a diet. Best of all, you won’t have to worry about going over your daily caloric intake. So, the next time you’re craving for some pasta, head to the kitchen and try out these healthy parsnip noodle recipes.