Spiralizer Recipes are what all the top health food bloggers are talking about, from Deliciously Ella and Madeleine Shaw to new super foodie Tess Ward. And we’re obsessed. Making pasta out of vegetables in a flash, spiralizer recipes produce healthy, tasty and low fat meals that everyone will enjoy. Yep, The spiralizer is definitely the must-have kitchen gadget, whether you’re on a diet or not.
Here are our all-time favourite spiralizer recipes… Give them a go and let us know how you get on!
Tess Ward’s Super Skinny Courgette Spaghetti
“This light healthy Spring Time dish is so easy and tastier than boring, regular pasta. If you don’t have a Spiralizer you can use a speed peeler, and a little bit of arm power!”
– 1 large courgette
– 1 tbsp homemade or jarred pesto
– 1 tsp garlic oil
– 1/2 red chilli, finely chopped
– 1 spring onion, finely chopped
– 20g almonds, toasted and chopped
– Lime juice, to taste
– Salt and pepper
1, Create your courgetti using your spiralizer, or peel into long thin ribbons
2, Heat the oil in the pan over a medium heat. Add the chilli and fry for a couple of minutes. Add the courgette and gently toss in the pan. You want to heat it through but not cook it too much otherwise it will start to break apart.
3, Add the spring onions and stir through the pesto.
4, Serve up with a scattering of almonds and perhaps a little extra chilli if you fancy more of a fiery kick. It speeds up the metabolism too!
Serves one, 250 calories
Stephanie Jeffe’s Marrow and Buckwheat Noodles with Garlic and Red Pepper
“You can use your spiralizer for lots of veg, and marrow actually creates a really nice texture that’s firm and tasty!”
– Half a large marrow
– Dash of rapeseed oil
– 2 cloves garlic (chopped)
– 1 large red pepper (sliced)
– 1 cup roasted buckwheat
– 1 tbspn capers
– Scattering of pumpkin seeds
1, Spiralize the marrow using blade 2 to create a thick noodle and set aside
2, Boil the kettle and place the buckwheat in a heat proof dish. Pour over hot water to allow the buckwheat to burst (5 mins) and then drain and set aside.
3, Heat oil in a wok and throw in the chopped garlic and red pepper – do NOT overcook. You want to warm these quickly to release some flavour only
4, Add the buckwheat and move around the pan quickly
5, Add the capers and pumpkin seeds and finally the marrow
6, Move quickly around the wok to heat the dish and serve immediately with a green salad
Stephanie Jeffs runs Explore Raw, a website, cookbook and cooking school helping you get the most out of your diet
Christianne Wolff’s Creamy Courgetti
“This makes a brilliant, easy to cook, satisfying weeknight dinner”
– 2 good sized courgettes
– 1 tsp coconut oil
– 3 cloves of garlic, chopped finely
– 1 large bunch of basil leaves
– Lightly toasted pinenuts
– 4 tbsp of fresh or frozen peas
– Lemon zest
– Parmesan cheese, to finish
1, Grate the courgette with a spiralizer or julienne peeler
2, Make the pesto sauce by placing the basil leaves, pine nuts and 1 garlic clove in to a blender.
3, Gently fry the courgette with the garlic, then stir in the pesto and the frozen peas.
4, Stir until coated, season with salt and pepper, then take off the heat.
5, Serve on a bed of green leaves and sprinkle with cheese.
Mission Clean Lean’s Beetroot Spaghetti With Spinach Pistachio Pesto
“Beetroot makes great spaghetti and is adds so much colour and flavour to your plate”
– 2-3 Medium Beetroots, peeled and processed through a spiralizer
– Juice of 1/2 lemon
– 1 tbsp Olive Oil
– 2 Handfuls Of Spinach
– 4 tbsp Fresh Thyme
– Tablespoon Olive Oil
– 50g Pistachios
– 3 tbsp Lemon Juice
– 1/2 tsp Grated Nutmeg
1, First make your beetroot spaghetti. Toss with lemon juice, oil and salt and allow to marinate
while you make the pesto.
2, To make the pesto, put all ingredients into a food processor and blend until well combined
but still lightly chunky.
3, Serve the pesto on top of the spaghetti and garnish with a sprinkle of chopped pistachio
Rachel’s Kitchen Chicken with Pesto Courgetti and Butternut Squash
“This is such a moreish dish, all for under 500 calories!”
– 350g butternut squash, peeled and diced in cubes
– 500g courgette, spirilazed
– Sea salt flakes & ground black pepper
– 200g Roasted Chicken Breast, cut into pieces
– Squeeze of lemon juice
– 2 large garlic bulbs
– 100g or a large bunch of fresh basil
– 100g pine nuts, extra for serving
– 100ml extra virgin olive oil, extra for cooking
– 100g grated parmesan cheese, extra for serving
– 150g Rachel’s Greek Style Low Fat Yogurt
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. 2.
2, Take a small baking tray and roast the butternut squash with a splash of oil, salt & black pepper. Cook until tender and slightly caramelised and brown in colour (around 10 minutes).
3. Prepare the courgetti with a spiralizer and place it in a large sauce pan or bowl of water to stop it browning.
4, Meanwhile prepare the pesto in a small processor or with a pestle and mortar. Chop and crush the garlic, basil and pine nuts and use some of the oil to loosen the mixture. Blend until a puree is formed.
5, Turn out into a bowl and stir in the parmesan and yogurt. Add more oil if required, then add the lemon juice, taste and season.
6. Take a large deep sauté pan and add a splash of oil, then add a handful of courgetti and stir around as this begins to soften, then add another handful.
7. Add the roasted chicken and 3 large tablespoons of the pesto sauce. Stir in the roasted butternut squash and continue to cook until the chicken is heated through.
8. Serve immediately and garnish with extra pine nuts, parmesan cheese and cracked black pepper.