Craving comfort food without the heavy crash? Pasta can still be part of dinner without the carb overload—thanks to a new wave of veggie noodles and creative swaps that feel just as satisfying.
Whether you’re looking to lighten things up or add more plants to your plate, these pasta alternatives offer all the joy without the bloat. Some are crisp, others tender, but all bring something fun and fresh to the table.
1. Zucchini Noodles (Zoodles)
Twirled like spaghetti but light as a breeze, zoodles bring a fresh crunch that holds up well under sauce. Their mellow flavor plays nicely with pesto, garlic butter, or classic marinara.
Quick to cook and easy to spiralize at home, they work hot or cold. They’re the veggie that turned spiral cutters into kitchen staples.
2. Spaghetti Squash
Once roasted, this golden squash turns into soft, stringy strands that look a lot like angel hair. Its subtly sweet taste adds depth to savory sauces and cheesy toppings.
It takes a bit longer to prep, but the payoff is real. Scoop and serve straight from the shell for a fun twist.
3. Shirataki Noodles
Made from konjac root, these translucent noodles are nearly calorie-free and soak up whatever flavors you toss them in. The texture is slippery and slightly chewy—kind of like glass noodles.
They come packed in liquid, so a good rinse and quick sauté go a long way. A little soy sauce brings them to life.
4. Cabbage Noodles
Shredded and sautéed, cabbage becomes tender but still holds a satisfying bite. It’s a natural match for stir-fries, garlic oil, or a splash of vinegar.
The taste is mild and lightly sweet once cooked. It brings comfort and crunch with none of the carb crash.
5. Palmini (Hearts Of Palm Pasta)
Pulled from the core of palm trees, these noodles are firm, slightly tangy, and low in everything but fiber. They hold their shape well, even in heavier sauces.
A rinse helps mellow their briny flavor. They’re best with tomato-based or creamy dishes that need something with structure.
6. Cauliflower Gnocchi
Soft, pillowy, and lightly crisped on the outside when pan-fried, these little bites feel like the real deal. They’re made with cauliflower but still carry that classic chew.
They’re especially good with brown butter and sage or light tomato sauce. Even picky eaters fall for them.
7. Eggplant Lasagna Sheets
Thin slices of roasted eggplant layer beautifully in lasagna, soaking up sauce without going soggy. Their silky texture pairs well with ricotta, spinach, and marinara.
The slight bitterness fades when baked. What’s left is a rich, melt-in-your-mouth alternative that adds depth to every bite.
8. Butternut Squash Ribbons
Sliced into long, curly ribbons, butternut squash delivers sweetness and a tender bite. It’s sturdy enough to boil or roast, and twirls just like tagliatelle.
A little butter and sage bring out its natural warmth. It’s comfort food with a golden glow.
9. Kelp Noodles
These sea veggie strands are clear, springy, and loaded with minerals. They don’t have much flavor on their own, but they soak up dressings and broths like a sponge.
With a bit of lemon or sesame oil, they shine in Asian-style bowls. No cooking needed—just a rinse and go.
10. Broccoli Slaw
Long shreds of broccoli stems mix well with carrots and cabbage, forming a crunchy base that works with everything from peanut sauce to ranch drizzle. It’s colorful, crisp, and wildly versatile.
Sauté it briefly or keep it raw for extra crunch. Tossed with a bold sauce, it totally earns its place on the plate.
11. Celeriac (Celery Root) Pasta
Earthy and slightly nutty, celery root slices or ribbons bring a rustic vibe to low-carb pasta night. Once cooked, the texture becomes tender without turning mushy.
Pair it with creamy sauces or herbed oils for best results. It’s humble in looks but surprisingly bold in flavor.
12. Turnip Noodles
These white, crisp noodles soften quickly in a pan and offer a mild bitterness that balances well with savory flavors. They hold their shape better than many veggie noodles.
A little olive oil and parmesan bring them to life. They’re unexpected—but in a good way.
13. Carrot Noodles
Bright orange and slightly sweet, carrot spirals add crunch and color to your dinner bowl. They shine in ginger-soy glazes or lightly steamed with butter and herbs.
Their natural sugar caramelizes beautifully. They feel cheerful on the plate and taste just as happy.
14. Tofu Shirataki
A slightly firmer cousin of traditional shirataki, these noodles have more bite thanks to added tofu. They still clock in low on calories and carbs, but with a better chew.
Toss them in a quick stir-fry or creamy Alfredo. Their neutral flavor lets the sauce do the talking.
15. Kohlrabi Noodles
Crisp, pale green, and peppery like a gentle radish, kohlrabi noodles are best quickly sautéed or roasted. They bring crunch and freshness that’s hard to beat.
Toss them with lemon and olive oil for a bright side, or cover in pesto for a main event. They’re crisp, clean, and wildly underrated.