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Recipes

Zoodles @ Bumps

Zoodles @ Bumps

Have you ever eaten gluten free pasta? It’s a combination of other more unhealthy ingredients that have less nutrition than normal pasta and have the molecular density of a black hole, not in our kitchen corn pasta! We spent the fall off season testing out different ways to make great gluten free pasta substitutes and we settled on using zucchini cut in a spiralizer. Before you close this browser and say “Chef Joe I don’t own a spiralizer how can I cook this!?!” Let me give you two quick solutions:

  1. Go to Whole Foods they sell already cut zucchini noodles in the produce section, you will be massively over paying at $6.99 for zucchini noodles in a pretty plastic tray with a lid or you can go with my personal choice below.
  2. Buy a spiralizer for yourself (https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dkitchen&field-keywords=Spiralizer) with hand crank models at $10 and really nice one at $30 and a ton of options in-between you should go ahead and pick one up. They can cut all kinds of other vegetables and make a ton of vegetable based dishes that you kind find with a quick google search.

Once you know your way around using zucchini noodles you can pretty much make any pasta dish with them and satisfy those gluten-free guests that sometimes make cooking a group dinner and bit more difficult. Below is the recipe we serve at Bumps Restaurant on Buttermilk Mountain, it’s a plant based protein rich, vegan, vegetable power house of a dish that can give you the energy you need to ski all day or tackle your afternoon meetings. Plus with all the meat and sweets being doled out this time of the year it’s a great dish to help with the holiday bloat.

Zoodles (Serves 2)

  • 1lb of Zucchini Noodles (2 med zucchinis cut on a spiralizer)
  • 1 T Crushed Garlic
  • 1/2C of your favorite marinara sauce (homemade or store bought is fine)
  • 1C of cooked Great Northwestern beans (see the bean cooking guide herefor dry or you can use canned, just remember to rinse the can brine off)
  • 1T Sliced Basil
  • 1/4Cup of White wine (chardonnay, Chablis, whatever you have on hand or in hand)
  • 1tsp of crushed red pepper flakes
  • 1T Olive Oil (you can use coconut oil if you’d like)
  • Salt to taste
  • 1oz of fresh arugula
  • 1 tsp crushed red chili flake
  1. Put a 1/2 T (half of) your olive oil and place it in a heavy bottom sauté pan over medium high heat.
  2. Add your crushed garlic to the pan and cook until the edges just begin to turn brown, you will be able to smell it, this means the garlic has reached the peak of its aromatic flavor, pour in the wine to infuse the liquid with the garlic. Add in the crushed red pepper and beans with the wine.
  3. Once the wine is almost gone add in the zucchini noodles and marinara sauce, cook for 3-5 minutes until the marinara sauce is thick and sticking to the zucchini noodles.
  4. In a separate bowl mix the other half of the olive oil with the arugula, sprinkle with salt (this is a great opportunity to use one of those fancy salts some family member gave to you for a gift or you bought on a whim, if you are not one of those lucky salt hoarders, just use whatever salt you have in house) toss to coat the arugula.
  5. Pour out the pan onto two plates and twist the noodles with a pair of tongs to make that fancy bird nest style plate, top with the arugula mix and serve while it’s still hot… and maybe with a glass of whatever wine you used to cook the dish.
  6. Top with grated parmesan cheese if want some extra flavor and deliciousness, this of course negates the vegan factor, but it’s still a great vegetarian dish if you reached this point, plus cheese is just plain delicious.

That’s it, now you have yourself a great vegetable based dish with everything you need in it. Come by Bumps on Buttermilk any day this winter and try them out for yourself, you won’t be disappointed!

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