Switching out traditional wheat pasta for vegetable noodles is a great way to enjoy a fresh, light, and nutrient-packed meal without sacrificing flavor. It’s also a fantastic option if you’re looking for something low in calories and gluten-free.

Making veggie noodles is super simple. While you can use a regular vegetable peeler, it might take a bit longer. For faster and more attractive results, try a julienne peeler or a spiralizer for larger batches.

The best veggies for noodles are those that stay firm after cooking. Good options include carrots, beets, turnips, squash, eggplant, sweet potatoes, zucchini, parsnips, and broccoli stems.

Here are some of our favorite ways to enjoy veggie noodles:

1. Carrot Noodles with Thai Peanut Sauce
Julienned carrots are steamed with onions, red pepper, bean sprouts, and cilantro, then topped with a rich red curry peanut sauce and pan-fried tofu. It’s a restaurant-quality dish you can easily make at home.

2. Spinach Parmesan Zucchini Noodles
Ready in just 20 minutes, this dish features spiralized zucchini, garlic, spinach, parmesan cheese, butter, and a bit of salt and pepper. Pan-fry everything for a quick and tasty dinner.

3. Balsamic Roasted Beets with Brussels Sprouts and Hummus Dressing
Beet noodles are oven-roasted with Brussels sprouts, drizzled with balsamic vinegar, garlic powder, and olive oil, then topped with a creamy hummus dressing.

4. Cajun Sweet Potato Noodles
Sweet potato noodles seasoned with Cajun spices are mixed with red peppers, mushrooms, onions, garlic, zucchini, tomatoes, fresh cilantro, and chicken for a sweet and spicy twist.

5. Turnip Pesto Pasta with Artichoke Hearts and Kale
Turnip noodles are pan-fried with kale and artichoke hearts, then tossed in a smooth pesto sauce. Finish with pine nuts and freshly grated parmesan cheese.

6. Butternut Squash Noodles with Sage and Brown Butter
This recipe mixes spiralized butternut squash with linguine noodles for a half-and-half approach. Add white beans for protein and top with a nutmeg butter sage sauce.

7. Yellow Squash Noodles with Tomato Basil Sauce
Yellow squash noodles are simmered with roma and plum tomatoes, garlic, basil, fennel, dill, and sun-dried tomatoes for a light, summery meal.

8. Broccoli Rabe and Sausage Parsnip Spiralized Pasta
Parsnip noodles paired with spicy Italian chicken sausage and slightly bitter broccoli rabe create a bold and flavorful dish.

9. Garlic Broccoli Noodles with Toasted Pine Nuts
Use the entire broccoli bunch by spiralizing the stems and simmering with garlic and lemon juice. Finish with toasted pine nuts and romano cheese.

10. Eggplant Pasta
Instead of spiralizing, use a mandolin or julienne peeler for eggplant. Mix with garlic, red pepper flakes, tomatoes, basil, parmesan cheese, and breadcrumbs.

11. Raw Pasta Salad with Creamy Lemon and Herb Dressing
Spiralized zucchini makes a great base for this cold salad, perfect for summer BBQs. Add mixed veggies and a protein like tofu or beans, and toss with a homemade basil, dill, and lemon dressing.

12. Noodle-Less Lasagne
Zucchini and eggplant slices replace pasta in this layered dish with sausage, ricotta, and mozzarella.

13. Cucumber Mint Noodles with Ginger Dressing
Cucumber noodles are dressed with mint, green onions, fresh ginger, and lemon juice, and topped with sesame seeds for a refreshing summer salad.

14. Asparagus Salad with Sesame Chili Lime Dressing
Thinly sliced asparagus stems are mixed with grated cabbage, fresh mint, and green onions. The dressing combines garlic, ginger, lime, chili paste, honey, rice vinegar, and healthy oils for a sweet, sour, and spicy kick.

15. Raw Rainbow Noodles
This vibrant dish uses carrots, parsnips, and apple shreds, tossed with apple cider vinegar, maple syrup, and olive oil. Enjoy it on its own or as a base for grilled chicken or salmon.