I love making vegetable spaghetti for dishes such as Meatballs, Bolognese, Pad Thai or Laksa. This technique was taught to me when I first started my chef's apprenticeship in a French-influenced fine dining restaurant headed by executive chef Neil Jackson. A great alternative to traditional pasta, and they have the added benefit of being nutrient-dense and gluten-free. There are no nasties, just good vegetables and a healthy dose of fibre, vitamins and minerals.
I like to use firm vegetables such as zucchini, carrot, pumpkin, daikon radish, sweet potato or leek; no boiling required, cook in the pot with a bit of olive oil over low to medium heat for 5 minutes. Add a splash of stock for extra flavour if you like, finish with lots of freshly chopped garden herbs, and you have the most delicious spaghetti you've ever eaten. Toss through tomato-based or meat sauces like Bolognese, Napolitana or Tuna Puttanesca, stir through a spoon full of basil pesto or finish simply with a hint of Parmesan. Bon Appetite!
