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zucchini noodles

Grain-Free Pasta…c’est what??

Seriously, did I just say grain-free pasta? Yes, yes I did and I’m excited to debut recipe numbero deux tonight for the Thai Kitchen Challenge! You see this challenge is a big deal because you’ll get the opportunity to vote next week and win $5,000 worth of prizes. Sweet!

Now before I reveal my recipe, let me just tell you I am a carb lover at heart. Stuff my face with pasta, cookies and bread oh my! Problem is, the second I do, I always regret it. Even gluten-free pasta makes me feel lethargic and with my busy schedule, I need to be on my feet and the on go. So, without further adieu…**drumroll please**

I present to you my Green Curry Zucchini Noodles.

Now before you go thinking, “that ain’t nothing like the real thing!” Trust me when I say it’s even better. You’ll get the creamy goodness of the green curry and coconut milk and feel light like a feather without all the additional carbs of regular pasta.

And the best part? This recipe takes minutes to make. I woke up this morning, went on CTV for another episode on The Social, raced back home so hungry I swear my belly button was touching my spine. So I whipped up this recipe in under ½ hour and my belly was happy and full. Here’s how to do it:

zucchini noodle pasta

Green Curry Zucchini Noodles

2 zucchini spiralized (or you can use a peeler to get the noodle effect too!)
1 block sprouted extra firm tofu
½ package cremini mushrooms
1 tbsp minced garlic
½ cup Thai Cuisine Coconut Milk (full fat or ½ the fat – either one)
2 tbsp Thai Cuisine Green Curry Paste
Salt & cracked pepper
Coconut oil for the pan

Optional toppings: nuts like organic unsalted cashews or peanuts

Want to impress the health nut in your life on a cold winter day? Listen up, I’ve got just the thing!

Begin by spiraling zucchini noodles. As I mentioned, if you don’t have a spiraler, you can achieve the same effect with a peeler. Set aside noodles.

In a measuring cup mix green curry paste and coconut milk until well blended.  Set aside.

In a pan, add in 1 tbsp coconut oil on medium heat and begin to sauté garlic with mushrooms and tofu. Add in coconut green curry and sauté for about 10mins until mushrooms are cooked through.

Add in zucchini and sauté for five minutes to maintain the al dente feel! Top with salt, pepper and nuts of your choice. Enjoy!

If you enjoyed this recipe, please make sure to vote for me (voting opens next week!) and follow along at #TKLucky7. You can learn more about my personality on my #TKLucky7 Pinterest Board, join me in conversation @sexyfoodtherapy or on at the my Facebook fan page. To learn more about the Thai Kitchen Recipe Contest, head over to the Thai Kitchen website.

Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.

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