baked vegetable ‘noodles’
One of the easiest way to get more vegetables in your diet is to replace starchy foods like pasta, with veggie alternatives. These baked ‘nooodles’ are great anywhere you’d normally serve pasta.
per person:
150-200g (5-7oz) vegetables
1. Preheat oven to 180C (350F).
2. Slice veg into ribbons or ‘noodles’ using a mandoline or vegetable peeler. Or a sharp knife and a steady hand.
3. Layer veg on a baking tray and drizzle with a little olive oil.
4. Bake for 15-25 minutes or until veg are tender and starting to brown slightly.
variations
vegetables – zucchini or carrots are my two favourites. Other root veg such as parsnip, celeriac are also good. Eggplant can also be used, but you’ll need to increase the amount of oil.
leftover potential?
Great. Will keep in the fridge fo a week or so. Just reheat gently in a warm oven.
problem solving guide
‘noodles’ difficult to eat – either they’ve been cut too thickly, or they’re undercooked or possible both. Next time slice more finely and keep cooking until the noodles feel as soft as al dente pasta.
bland – be generous with the seasoning. Next time try a different sauce.
don’t have an oven? – the noodles can be simmered in boiling water for a few minutes, like pasta. Just be careful not to overcook as they will fall apart and go ‘watery’ quite easily.
serving suggestions
Great to serve with your favourite ragu, stew or pasta sauce.
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Hi Jules
My mandolin will cut 5 mm, 3 mm and 1.5 mm slices. What thickness do recommend for noodles?
I don’t think I would risk cutting a carrot lengthwise on a mandolin. I would worry I would cut myself.
Thanks for the information.
Yes carrot it tricky on a mandoline – I would use a vegegtable peeler for them.
If you have the patience for 1.5mm slices that will give the nicest texture. But 3mm is fine.
Jx