Carrot Zucchini Pasta

My handheld spiralizer broke down months ago (they served me for a good 8 months), but that has never stopped me from making my fav veggie noodles.

This one’s a gravy carrot zucchini pasta!


Zucchini Pasta


I used a vegetable peeler to first peel off the vegetables into long ribbons and then sliced into thin noodles.

Needless to say, this super healthy, gluten-free Zoodle tastes AMAZING! I even tricked Nabin into thinking he was trying a new Pappardelle pasta. 😉


Zucchini Pasta

Zucchini Pasta

1 vote


Gravy Zucchini Pasta




Yield 4 cups

My handheld spiralizer broke down months ago (they served me for a good 8 months), but that has never stopped me from making my fav veggie noodles.


  • 1 large Zucchini
  • 2 medium Carrots
  • 1 tablespoon Olive Oil
  • 5 Garlic Cloves - minced
  • 1/2 teaspoon Ginger - grated
  • 4 medium Tomatoes - diced
  • 1 small-medium Onion - sliced
  • 2 Green Chillies [Optional] - minced
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin Powder - roasted
  • 1/2 teaspoon Sesame Seeds - roasted
  • 1 small bunch Parsley - freshly chopped
  • Salt


  1. With the help of a spiralizer, spiralize the zucchini and carrots into noodles. (In case you don't have a spiralizer, simply peel off the zucchini into long ribbons using a vegetable peeler. Stack the ribbons on top of each other and then cut them into noodles. Repeat the same for carrots.)
  2. Heat a skillet (sauté pan) over medium heat settings. Add 1 tablespoon olive oil. Once hot, add the minced garlic and grated ginger. Saute for a minute or until the garlic turns golden brown.
  3. Add the diced tomatoes. Stir well, cover the lid, and cook for 3-4 minutes or until it turns gravy.
  4. Add the sliced onions, minced green chilies, roasted cumin powder, turmeric, and salt. Stir well. Now add the noodles and mix so that everything is well-coated with the tomato gravy.
  5. Cover the lid and cook for 3-4 minutes over medium heat settings.
  6. Once cooked, transfer to a plate and top it off with some freshly chopped parsley and roasted sesame seeds. Serve hot.

Courses Dinner

Cuisine Italian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 112

% Daily Value

Total Fat 4.3 g


Saturated Fat 0.6 g


Sodium 36.2 mg


Total Carbohydrates 13.1 g


Dietary Fiber 4.5 g


Sugars 6.1 g

Protein 4.6 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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