Spicy Mexican Pasta with Flour-free Zucchini Noodles

Over the years, as I've been moving further along my whole food, plant-based journey, I've been using less and less flour ...AND LOVING IT!

This means more intact grains like amaranth, buckwheat, millet, oats, quinoa, rice, and teff – and less and less of flour-based products, such as bread and pasta.

Fortunately, we have a whole-food, plant-based alternate... VIBRANT VEGGIE NOODLES! I think these are more fun and more flavorful!

If you’re interested in the health benefits of a flour-free diet, but can’t imagine life without pasta, the veggie noodles are going to be your new best friend.

They may be flour-free (and grain-free altogether), but they still give you the great satisfaction of twirling noodles around your fork, each coated with just the right amount of tasty sauce.

There are sweet potato noodles, beet noodles, carrot noodles, and noodles made from almost every kind of squash! But the most popular and most versatile noodle of choice has got to be the zucchini noodle.

One of the reasons it's the go-to veg noodle is because it closely resembles spaghetti in appearance and texture. Plus, it pairs well with literally any sauce, including the avocado lime sauce I use in this Mexican Pasta!

This dish delivers that warm, comforting feeling. But unlike other comfort food people turn to, this one is healthy, plant-strong, and free of added sugars, oil, and salt.

Jalapeno, corn, avocado, and cilantro give it an exciting Mexican twist to boot!

Now, it's your turn twirl away!

Spicy Mexican Pasta with Zucchini Noodles

By Chef Katie Mae

Makes 2–4 servings | Ready in 20 minutes | Stores 2 days in fridge

INGREDIENTS

• 1 red onion, diced (6 oz)
• 1 jalapeno, deseeded (unless you want lots of heat) and diced (½ oz)
• 3 large garlic cloves, minced
• ¾ cup corn (4 oz)
• 4 medium zucchini (28 oz)
• 1 cup cherry tomatoes, halved (6 oz)
• ¼ cup fresh diced cilantro (¼ oz)
• ¾ cup low-sodium vegetable broth or water
• 1 avocado, pitted (6 oz)
• 2–4 tablespoons lime juice
• ½ teaspoon red pepper flakes, or more to taste

DIRECTIONS

1. Add the onion, jalapeno, garlic, and corn to a sauté pan over medium heat. Cover with a lid and sauté until the onions are soft, stirring occasionally.
2. Dice the tomatoes and cilantro and set aside.
3. Use a spiralizer or vegetable peeler to create “noodles” out of the zucchini. Once the onions are cooked, add the noodles to the pan, and turn off the heat. Without stirring, put the lid on and let them gently steam.
4. Add the broth, avocado, lime, and red pepper flakes to a blender. Blend until smooth.
5. Transfer the noodles and vegetables to a large mixing or serving bowl. Pour the dressing over the noodles and toss well.
6. Mix in the fresh tomatoes and cilantro. Serve and enjoy!