Potato Pasta (vegan & gluten-free)

reading time: ca. 1 min

Preparation time: 30 mins
Main ingredients: potatoes
difficulty level: easy
serves: 2
suitable for: vegan, oil-free, salt-free, lactose-free, gluten-free, nut-free, paleo, and delicious "even so"

Potato Pasta! How did i not think of that before?! 

Actually, it wasn't even me who came up with this idea but rather my potato-loving boyfriend, who saw me using my spiralizer to make some Carrot Pasta and then sweet-talked me into making his potatoes into pretty spirals. 

Yep. And so it happened. Spaghetti made from potatoes! Just spiralize, season and bake them. Still need a good tomato sauce recipe though...


Potatoes, around 1/2 - 1 pound (organic if possible!)

Salt and pepper
Rosemary, dried
Oregano, dried
Red bell pepper powder
Garlic powder
Olive oil
Peanut butter

- a spiralizer


Preheat the oven to 200°C (400°F).

If you're using non-organic potatoes, peel the skin off. If using organic potatoes (which i do 95% of the time because like carrots they grow directly in the soil and therefore absorb the minerals from their subterranean habitat), scrub them well and leave the skin on.

Using a spiralizer (it has different blades, such as the one for ribbon noodles and the one for spaghetti! we used both), spiralize your potatoes into spaghetti noodles.  The remaining part of the potato - the part at the very end and in the centre that the spiralizer won't be able to spiralize - will look like a mushroom, as seen above! How cool is that?!

Place your potato spaghetti in a baking tin. (We also put our "potato mushrooms" into the tin and baked them along with the spaghetti - because why would you waste any food?!) Sprinkle with a bit of pepper, salt and herbs of your choice - i usually go for freshly ground black pepper, dried rosemary and a bit of herbal salt. Optionally add some olive oil. 

In the preheated oven bake for around 30 minutes or until they are lightly browned and crisp. Serve your ingenious potato pasta - and shrooms :) - with vegan sour cream, vegan Feta cheese, avocado, or a batch of hummus

Oh, and we also had some potato ribbon noodles, carrot ribbon noodles, thin potato wedges, homemade Aioli bean cream, spinach pesto and some cooked vegetables on the side. Yes, we were quite hungry. And we both have bottomless stomachs, haha!


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