Healthy & Delicious Vegetable Noodle Pasta
Ditch the Wheat! Create a Light & Healthy Brunch Pasta with Fresh Vegetables
This ‘fake noodle’ pasta, made with fresh vegetables instead of flour noodles, is a delightful way to enjoy a delicious meal while caring for your health. Its vibrant colors and crisp texture will be a feast for your eyes and your palate. Highly recommended for a delightful brunch!
Vegetable Noodle Ingredients
- 1 Carrot
- 1/2 Burdock Root
- 1 Zucchini
- Vinegar Water (3 Tbsp Vinegar + 3 Cups Water)
- 1 Tbsp Olive Oil
- Pinch of Parsley Flakes
Creamy Sauce Ingredients
- 1/2 Onion (finely minced)
- 1 Shiitake Mushroom (finely minced)
- 2 Cups Milk
- 4 Tbsp Unsalted Butter
- 4 Tbsp All-Purpose Flour
- 1 tsp Chicken Stock
- 1 tsp Salt
- Pinch of Black Pepper
- 1/2 Onion (finely minced)
- 1 Shiitake Mushroom (finely minced)
- 2 Cups Milk
- 4 Tbsp Unsalted Butter
- 4 Tbsp All-Purpose Flour
- 1 tsp Chicken Stock
- 1 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vinegar water for the vegetable noodles. In a bowl, combine 3 tablespoons of vinegar and 3 cups of water, then stir well.
Step 2
Peel the burdock root. Using a peeler or knife, thinly slice it lengthwise into long strands. Soak these strands in the prepared vinegar water for about 10 minutes to remove any bitterness.
Step 3
Peel the carrot, and then, just like the burdock root, use a peeler to create long, thin strands.
Step 4
Peel the zucchini and cut it into long, thin strands using a peeler. For a pleasant texture, it’s best not to slice them too thinly.
Step 5
Drain the burdock root from the vinegar water, lightly pat it dry, and then boil it in water for about 5 minutes until tender-crisp. Be careful not to overcook, as it can become mushy.
Step 6
Heat a pan over medium heat and add 1 tablespoon of olive oil. Sauté the sliced carrots until they start to turn slightly translucent.
Step 7
When the carrots are halfway cooked, add the boiled and drained burdock root to the pan. Sauté them together for another 2-3 minutes, allowing the burdock to absorb the flavors.
Step 8
Now, add the sliced zucchini and stir-fry for less than 1 minute, just until it slightly softens. It’s best to cook quickly over high heat to maintain a slight crispness.
Step 9
It’s time to make the cream sauce. Finely mince the onion and shiitake mushroom.
Step 10
Heat a saucepan over medium-low heat and melt 4 tablespoons of unsalted butter slowly.
Step 11
Once the butter has melted, add the minced onion and sauté for about 2-3 minutes until the onion becomes translucent and releases its sweet aroma.
Step 12
When the onion is well-sautéed, add the minced shiitake mushroom and cook for another 1-2 minutes until the mushroom’s moisture evaporates. This will enhance the mushroom’s flavor.
Step 13
Now, add 4 tablespoons of flour and stir for about 1 minute until the raw flour smell disappears, mixing it with the butter, onion, and mushrooms. This step creates a roux to thicken the sauce.
Step 14
Gradually pour in 2 cups of milk while continuously whisking with a whisk or spatula to prevent lumps. It’s crucial to create a smooth mixture. Stir constantly over low heat to prevent sticking.
Step 15
Once the milk begins to thicken and simmer, season with 1 teaspoon of salt, 1 teaspoon of chicken stock, and a pinch of black pepper. Stir well to combine all ingredients.
Step 16
Arrange the sautéed vegetable noodles attractively on a plate. Generously ladle the warm cream sauce over the noodles.
Step 17
Finally, sprinkle a little fresh parsley flakes on top for a vibrant finish. Your healthy and delicious vegetable noodle pasta is ready! Enjoy your meal.
