When it comes to managing carbohydrate intake for people with diabetes, pasta can be a tricky subject to tackle. It’s hard to give up noodles, but important to manage blood glucose. One food swap that’s gaining popularity? Veggie noodles.
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Granted, the taste of vegetable noodles doesn’t match the taste of pasta. But you do get a vehicle to hold a sauce. And you get nutrient-rich texture without empty carbs, all while boosting your fiber intake.
Tips on Making Veggie Noodles
Of course, not all vegetables work equally well as noodles. Firm is better than soft, making choices like sweet potatoes, zucchini, beets, and winter squash perfect for the job.
To create noodles, you can purchase a spiralizer, but you don’t have to. You can use a simple box grater, a vegetable peeler, or a knife. Many supermarkets also offer pre-cut veggie noodles.
Notes on the Recipes
- The garlic sweet potato noodles have 20g carbs per serving (I assumed 2 servings instead of 1). To make it vegan, skip the pancetta and substitute vegetable broth for the chicken broth. If you’re watching sodium and/or fat, omit the pancetta.
- The zucchini noodles have 22g carbs per serving. I’d cut way back on the olive oil, hazelnuts, and crème fraîche to save some calories and fat. To make it vegan, skip the crème fraîche or replace it with cashew sauce.
- The beet salad has 45g carbs per serving as written. I’d use toasted, not candied, walnuts and take a smaller serving. I like Orange Vinaigrette with beets. To make it vegan, skip the feta or use vegan cheese.