No pasta on the Paleo diet so I’ve had to find substitutes. I’ve cooked with spaghetti squash which is pretty good. I want to make zucchini spaghetti next, but I have to purchase one of these first! A few months ago, I came across this deal on Groupon for a product called Nooodle. It’s a pasta made out of yam flour – gluten free, soy free, guilt free! Thought I’d give it a try.
It’s an interesting consistency… Kind of chewy, kind of soft, kind of strange at first, but you get used to it. 🙂 For comparison purposes, I’d say it’s pretty close to a rice vermicelli (like the noodles they use in the Vietnamese dish, Pho). I’ve made this in a few different ways – chicken “nooodle” soup and in a meat sauce. I think I’m going to try some sort of stir fry next!
Meat Sauce with Veggies
- 1 lb organic ground beef
- 1/2 zucchini, sliced
- 6 oz mushrooms, sliced
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 12 oz tomato sauce
- 1 package of Nooodle pasta (or spaghetti squash)
- Olive oil
- Sea salt and black pepper
- Drizzle olive oil in a large skillet over medium to high heat.
- Add in onions and garlic and saute for 3-4 minutes.
- Add ground beef and brown for an additional 8-10 minutes, or until cooked through.
- Toss in the zucchini and mushrooms. Cook for an additional 5-6 minutes, until veggies are tender. Season with sea salt and black pepper.
- Add tomato sauce. Turn the heat to low and simmer for a few minutes.
- Prepare the Nooodle pasta separetely (follow directions on package). Once complete, mix in well with the meat sauce and enjoy!