Leeks
Perhaps one of the lesser-known ingredients you can substitute into recipes that call for noodles or pasta, leeks are ideal for sauce-heavy dishes.
Deb said: “They are a good source of several vitamins and minerals, including vitamin A, vitamin B6, vitamin C, vitamin K, Iron, Calcium, Magnesium and Manganese. “Slice leeks lengthways to make spaghetti or noodles. They just need boiling or stir-frying for a couple of mins. Lovely in a cheese or garlic sauce too.”
Cabbage
Cabbage is one of the easiest vegetables to spiralised by simply shredding it into strips. Whether you enjoy it raw or cooked, this crunchy ingredient is a great source of fibre along with vitamins K, C, B6 and B1.
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