Pasta is a really hard thing to give up for most people but I’ve found a great way simulate the noodles and make use of those often wasted broccoli stalks.
The no pasta pasta
5 broccoli stalks trimmed
1lb extra lean ground beef (or any red meat you prefer)
1 small brown onion diced
1 small red pepper
1 larg tin of diced tomatoes (you can always substitute fresh and stew them yourself)
1tbs minced garlic
1-2 tbs Italian seasoning
1/4C cashew nuts
dash cayenne pepper
salt and pepper to taste
In a large pan brown the onions and add the meat. Cook about 5min then add remaining ingredients. Let the sauce simmer for at least 30min to allow all the flavour from the seasoning and garlic to develop
While waiting for your sauce to enhance, use a ‘Y’ peeler to first get rid of the tough outer layer of the broccoli stems and then peel strips to make your fettuccine. I find it easiest to peel two strips and then put the flat surface down on my cutting board close to the edge, hold one end of the broccoli and continue making strips from there (my ‘Y’ peeler has a corer so I need the height off the bench to make strips) Do the same with the carrots and zucchini. Only use the firm part of the zucchini for the strips and put the seeded part in with the sauce so you don’t waste your vegetables!!
When your sauce is ready add the cashews. Heat a separate pan with 1/4C water and add the broccoli and carrots, cover and cook 3min, add the zucchini and cook a further 2min. Drain the water and mix the sauce and noodles together.
For those who still have a little dairy Parmesan cheese is hard to pass by on this meal but it is perfectly delicious without it.