Dinner / Gadgets / Lunch

How to make ‘pasta’ or ‘noodles’ out of zucchini using a spirooli

Love pasta but don’t love the bloat? You really must try zucchini ‘pasta’ made quickly and easily with an inexpensive spirooli ($39.) The texture is brilliant and it fills you up like the real deal. From what I’ve seen on the interwebs it appears lots of people choose to leave the zucchini ‘pasta’ raw, but I’m not a massive raw-food fan. I love salads and everything but when it comes to meals I think my digestive system prefers lightly cooked food, so I just pop my ‘pasta’ in a pan on low heat to at least warm it through and then let it sit in a collinder to drain for a minute or so before adding my sauce. Zucchini is full of water so can easily turn any meal into a soup if it’s not drained properly! Even apply some pressure to really get that water out.

How the spirooli works?
MMmm…it’s like a mandolin on steroids. ‘Pasta’ for two people, 2-3 large zucchinis, is completely prepared in under 2 minutes and with very little elbow grease. It’s incredibly quick and easy to use, so I use it at least a couple of times each week. And it’s only $39. Check out this YouTube clip to see it in action. And you can easily purchase the Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer online.


The spirooli in action.

Other uses for the spirooli
I’ve really only used it for zucchini and carrot myself but looking forward to experimenting some more. As you will see if you watch a demo on YouTube, you can use the spirooli for carrot, apple, any firm veg or fruit. Plus, there are other attachments for slicing mandolin style, which I am yet to properly explore.

Some inspiration for cooking with your spirooli:

(At the moment these are limited to zucchini ‘pasta’ or ‘noodle’ recipes but I will add more inspo as I get more creative!)


Zucchini pasta with chilli, lemon and garlic: cook a clove or two of garlic and a pinch of chilli flakes in a tablespoon or two of olive oil on low heat. Zest half a lemon and add the juice of half. Add your ‘pasta’ and toss some cherry tomatoes and baby spinach through with a little salt and pepper.


‘Pasta’ with a spicy capsicum and jalapeno tomato sauce.


Miso soup, corn and spinach with zucchini ‘noodles’. I use the Spiral brand red miso and tend to go heavy on the sriracha (chilli sauce!)


This was a quick work lunch thrown together the night before. One medium zucchini through the spirooli with a store-bought tomato sauce and some delicious aged parmesan. I popped the ‘pasta’ in the container raw and then heated it up in the microwave for a couple of mins at work to cook through. Then I added a small tin of sirena tuna in chilli oil for some protein (not pictured.)

4 thoughts on “How to make ‘pasta’ or ‘noodles’ out of zucchini using a spirooli

  1. Wow Zsa Zsa – great ideas here and the photos make the meals look sumptuous.YUMMMM! I wanna spirooli!

    Hope you have your feet up after the bacon maple and bun break out yesterday. xxxx

    Date: Sat, 30 Mar 2013 06:52:02 +0000 To: lou_hubbard@hotmail.com

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