Are you looking for a delicious and healthy twist on traditional pasta dishes? Look no further than your spiralizer! This kitchen tool can turn even the humblest of vegetables into tasty, noodle-like strands that are perfect for salads, stir-fries, and more. In this article, we’ll explore 18 scrumptious spiralizer recipes to inspire your next meal. From classic zucchini noodles with pesto and cherry tomatoes to sweet potato hash browns and beetroot salad with goat cheese, there’s something on this list for every taste and dietary preference.
Zucchini Noodles with Pesto and Cherry Tomatoes
This recipe is a perfect summer treat, combining the natural sweetness of zucchini noodles with the vibrant flavors of pesto and cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1/4 cup homemade or store-bought pesto
– 1 pint cherry tomatoes, halved
– Salt, to taste
– Grated Parmesan cheese (optional)
– Fresh basil leaves (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the pesto over medium heat.
4. Add the cherry tomatoes and cook for 2-3 minutes, or until they start to release their juices.
5. Add the zucchini noodles to the skillet and toss with the tomato mixture.
6. Season with salt to taste.
7. Serve immediately, topped with Parmesan cheese and fresh basil leaves if desired.
Cooking Time: 10-12 minutes
Sweet Potato Spiralized Hash Browns
Elevate your breakfast game with this creative twist on classic hash browns! Sweet potatoes add natural sweetness and a delightful texture to these spiralized wonders.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt, to taste
– Optional: garlic powder, chili flakes, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the sweet potatoes and spiralize them using a spiralizer or a vegetable peeler.
3. Place the spiralized sweet potatoes in a bowl and drizzle with olive oil. Toss to coat evenly.
4. Sprinkle salt and any desired seasonings over the sweet potatoes, tossing again to distribute.
5. Line a baking sheet with parchment paper and spread the sweet potato mixture out in an even layer.
6. Bake for 20-25 minutes or until tender and lightly browned, flipping halfway through.
Cooking Time: 20-25 minutes
Carrot Ribbon Salad with Lemon Tahini Dressing
A vibrant and refreshing salad that combines the natural sweetness of carrots with the tanginess of lemon and creaminess of tahini. Perfect for a light lunch or as a side dish.
Ingredients:
– 4 large carrots
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Fresh parsley leaves for garnish
Instructions:
1. Using a vegetable peeler, peel the carrots into long ribbons.
2. In a large bowl, whisk together lemon juice, tahini, garlic, and salt until smooth.
3. Add the carrot ribbons to the dressing and toss to coat.
4. Drizzle with olive oil and garnish with parsley leaves.
5. Serve immediately.
Cooking Time: 10 minutes
Beetroot Spiralized Salad with Goat Cheese
A sweet and earthy salad that combines the natural sweetness of beetroot with the tanginess of goat cheese, perfect for a light and refreshing meal.
Ingredients:
– 2 large beetroot, peeled and spiralized
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 200°C (400°F).
2. In a large bowl, combine the spiralized beetroot, crumbled goat cheese, and chopped parsley.
3. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes (depending on the cooking time of the beetroot)
Cucumber Ribbon Sushi Rolls
Beat the heat with these light and delightful sushi rolls filled with cucumber and avocado. Perfect for a summer evening or a quick snack, this recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cucumber, peeled and thinly sliced into ribbons
– 1 ripe avocado, diced
– 1 sheet of nori seaweed
– Rice vinegar
– Salt
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the cucumber into thin ribbons and set aside.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Place a few pieces of cucumber and avocado in the middle of the rice.
6. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure.
7. Slice into individual pieces and serve with soy sauce and wasabi.
Cooking Time: 10 minutes
Spiralized Apple and Walnut Salad
This refreshing salad combines the natural sweetness of apples with the crunch of walnuts, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 2-3 apples (Granny Smith or Fuji work well)
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Spiralize the apples into long, thin strips.
3. In a large bowl, combine the spiralized apples, chopped walnuts, and crumbled blue cheese (if using).
4. In a small bowl, whisk together apple cider vinegar and honey until well combined.
5. Pour the dressing over the apple mixture and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 10-15 minutes
Butternut Squash Noodles with Sage Butter
A creamy, comforting, and flavorful pasta dish that highlights the sweetness of butternut squash.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz. pasta of your choice
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash.
3. Toss squash with 1 tablespoon butter, salt, and pepper on a baking sheet.
4. Roast for 30-40 minutes or until tender and caramelized.
5. Cook pasta according to package instructions.
6. In a skillet, melt remaining 1 tablespoon butter over medium heat.
7. Add chopped sage and cook for 1 minute, until fragrant.
8. Combine cooked squash, pasta, and sage butter in a serving dish.
9. Top with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 45-50 minutes
Spiralized Radish and Avocado Salad
This refreshing salad combines the crunch of spiralized radishes with the creaminess of avocado, perfect for a light and healthy meal or snack. The subtle sweetness of the radishes pairs beautifully with the tangy lemon vinaigrette.
Ingredients:
– 2 large radishes
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Spiralize the radishes using a spiralizer or a vegetable peeler.
2. In a large bowl, combine the spiralized radishes, diced avocado, lemon juice, and olive oil.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley leaves, if desired.
5. Serve immediately.
Cooking Time: 10 minutes
Parsnip Noodles with Garlic and Herbs
Transform your pasta game with this unique recipe that replaces traditional noodles with sweet and nutty parsnip noodles. The perfect side dish for any occasion, these garlic-infused noodles are sure to impress.
Ingredients:
– 2 large parsnips
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Peel the parsnips and spiralize them into noodles.
3. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the parsnip noodles to the skillet and toss with the garlic and herbs. Season with salt and pepper to taste.
5. Cook for an additional 3-5 minutes, or until the parsnips are tender but still crisp.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Spiralized Jicama Tacos with Lime Crema
A refreshing twist on traditional tacos, this recipe features spiralized jicama as the “noodle” substitute, paired with a zesty lime crema and your favorite toppings.
Ingredients:
– 1 large jicama
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 8-10 corn tortillas
– Lime crema (see below)
– Toppings of your choice (e.g. diced tomatoes, shredded lettuce, diced avocado, cilantro)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the jicama and place it on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with salt. Toss to coat.
4. Roast for 20-25 minutes, or until slightly caramelized.
5. Meanwhile, prepare the lime crema by whisking together lime juice and sour cream in a bowl.
6. Warm tortillas according to package instructions.
7. Assemble tacos by placing roasted jicama on a warmed tortilla, topping with desired toppings, and dolloping with lime crema.
Cook Time: 25 minutes
Spiralized Kohlrabi Slaw with Yogurt Dressing
Brighten up your plate with this refreshing slaw made from spiralized kohlrabi, crunchy and sweet. Perfect as a side dish or added to your favorite sandwiches.
Ingredients:
– 1 large kohlrabi
– 1/2 cup plain Greek yogurt
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon honey
– Salt and pepper, to taste
– Chopped fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Spiralize the kohlrabi into thin strips.
2. In a large bowl, whisk together yogurt, vinegar, mustard, and honey until smooth.
3. Add salt and pepper to taste.
4. Add the spiralized kohlrabi to the bowl and toss to coat with the dressing.
5. Garnish with chopped parsley or cilantro, if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This slaw is best served fresh.
Yellow Squash Noodles with Basil Pesto
This summer-inspired dish combines the natural sweetness of yellow squash noodles with the bright, herby flavor of basil pesto. Perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 medium yellow squashes
– 1/4 cup basil pesto
– 1 tablespoon olive oil
– Salt, to taste
– Grated Parmesan cheese, optional (for serving)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Toss the squash with olive oil, salt, and a pinch of black pepper on a baking sheet.
4. Roast for 30-40 minutes or until tender and lightly caramelized.
5. Cook the roasted squash through a spiralizer or food processor to create noodles.
6. Toss the squash noodles with basil pesto and season with salt to taste.
7. Serve with grated Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Spiralized Pear and Arugula Salad
This refreshing salad combines the natural sweetness of spiralized pears with the peppery flavor of arugula, perfect for a light and healthy meal or snack.
Ingredients:
– 1 ripe pear
– 4 cups arugula leaves
– 1/2 cup crumbled goat cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Spiralize the pear into thin strips.
2. In a large bowl, combine the arugula leaves and spiralized pear.
3. If using goat cheese, crumble it over the top of the salad.
4. Drizzle the olive oil and apple cider vinegar over the salad, seasoning with salt and pepper to taste.
Cooking Time: None! This salad is ready in just a few minutes.
Daikon Radish Noodle Stir-Fry
Quickly cook up a flavorful and healthy stir-fry using daikon radish, noodles, and your favorite vegetables.
Ingredients:
– 1 medium daikon radish, peeled and sliced into thin strips
– 1 cup of noodles ( rice noodles or soba work well)
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snow peas, etc.)
– 2 teaspoons soy sauce
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add sliced onion and minced garlic; stir-fry for 2-3 minutes until softened.
4. Add daikon radish strips; stir-fry for another 2-3 minutes until slightly tender.
5. Add mixed vegetables; stir-fry for an additional 2-3 minutes until they are cooked through.
6. Season with soy sauce, salt, and pepper to taste.
7. Combine cooked noodles into the wok or skillet; toss everything together.
Cooking Time: 12-15 minutes
Spiralized Turnip Gratin with Gruyère
Elevate your side dish game with this creamy, cheesy gratin featuring spiralized turnips and nutty Gruyère. Perfect for a cozy winter evening or as a show-stopping accompaniment to your favorite main course.
Ingredients:
– 1 large turnip
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Gruyère cheese
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the turnip into thin strips.
3. In a large skillet, melt butter over medium heat. Add spiralized turnips and cook until tender, about 5-7 minutes.
4. In a separate saucepan, combine heavy cream and Gruyère cheese. Heat over low heat, stirring until smooth and creamy, about 2-3 minutes.
5. Combine cooked turnip strips with the cream-Gruyère mixture. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional grated Gruyère (if desired).
7. Bake for 20-25 minutes or until golden brown and bubbly.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Spiralized Mango and Cucumber Salad
Revitalize your taste buds with this refreshing Spiralized Mango and Cucumber Salad, perfect for warm weather gatherings or a light lunch. The combination of sweet mango, crunchy cucumber, and tangy lime juice will leave you craving more.
Ingredients:
– 2 ripe mangos
– 1 large cucumber
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Spiralize the mango and cucumber into long, thin strips.
2. In a large bowl, combine the spiralized mango and cucumber.
3. Squeeze the lime juice over the mixture, then drizzle with olive oil.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Rutabaga Noodles with Mushroom Cream Sauce
This unique recipe combines the earthy sweetness of rutabaga noodles with a rich and creamy mushroom sauce, creating a deliciously savory dish perfect for a cozy night in.
Ingredients:
– 1 large rutabaga
– 2 cups mushrooms (such as cremini or shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel the rutabaga and use a spiralizer or food processor to create noodles.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
4. Add heavy cream and bring to a simmer. Season with salt and pepper.
5. Cook rutabaga noodles according to package instructions or boil for 10-12 minutes.
6. Combine cooked noodles and mushroom cream sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spiralized Watermelon and Feta Salad
A refreshing twist on traditional salads, this recipe combines the sweetness of spiralized watermelon with the tanginess of crumbled feta cheese.
Ingredients:
– 1 small watermelon (about 3 lbs)
– 1/2 cup feta cheese, crumbled
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat spiralizer or use a vegetable peeler to create long strands of watermelon.
2. In a large bowl, combine spiralized watermelon, crumbled feta cheese, and chopped mint leaves.
3. Drizzle lime juice over the top and toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes
Summary
Get creative with your spiralizer and discover 18 delicious and healthy recipes to add some excitement to your meals. From classic zucchini noodles with pesto and cherry tomatoes, to sweet potato hash browns and carrot ribbon salads, there’s something for everyone. Try making cucumber sushi rolls, butternut squash noodles with sage butter, or pomegranate parsnip noodles for a taste adventure. Whether you’re in the mood for something light and refreshing or hearty and comforting, these spiralizer recipes are sure to please.