Want pasta‑style veggies with that perfect “al dente” bite? Spiralizing with Thermomix TM7 is a fast way to add colour, texture, and nutrition to your meals. Here’s a simple, practical guide to help you get great results every time.
Good to know before you start
- Prep matters: Brush or peel only if needed, leaving the skin on preserves nutrients. Trim both ends flat so the ingredient secures firmly to the pusher and stays centred (flat ends = even spirals).
- Size and shape: For true noodle‑like spirals, the end you attach should be approx. 3–5 cm in diameter, straight, and centred on the blade. Larger veg (e.g., butternut squash) can be trimmed into a circular shape to fit the blade width, save offcuts for soups or salads.
- Length for neat noodles: Very long veg can create extra‑long strands. Cut large items into 10–11 cm segments before spiralizing to keep noodles manageable, especially prior to cooking.
What spirals best
- Firm wins: Choose firm, dense produce (remove stones/seeds/cores). Soft, juicy fruit tends to crush.
- Ideal piece size: 4–10/11 cm long works best for clean cuts that don’t tangle in the blade.
- Go-to options: Courgettes, sweet potatoes, potatoes, butternut squash, cucumbers, parsnips, carrots, beetroot, apples, pears. Pick for texture, colour, flavour, and nutrition.
General tips for clean, even spirals
- Clear the blade safely: When finished, check that the leftover piece is still secured to the pusher. If not, carefully remove any remaining piece from the blade before continuing.
- Store ahead: Line an airtight container with a slightly damp paper towel, add spirals, and seal. Most veg keep up to 48 hours in the fridge (high‑water vegetables keep closer to 2 days). Potatoes store well submerged in cold water (up to 48 hours). Apples/pears brown quickly, use soon or toss with lemon juice.
- Par‑cook exceptions: Some tougher veg (e.g., celeriac, mature carrots) can be lightly steamed or par‑cooked, then spiralized manually (Blade 1, speed 2). Raw ingredients usually give the best shape and bite, test and adjust for maturity.
- Use every bit: “Funny‑shaped” leftovers? Don’t waste them, serve as crudités, dice for soups/rice/pasta, add to omelettes, muffins, smoothies, or baby purées. Store diced leftovers up to 4 days in an airtight container. Try freezing diced cucumber in ice trays for flavoured water, or add diced apples/pears to sangria.
Keep sauces from getting watery Some veg (especially cucumbers) release water. To keep sauces rich and glossy:
- Pat spirals dry with paper towels after cutting.
- Reduce sauces fully before adding spirals.
- Add ingredients that absorb excess liquid (e.g., cooked beans, wholemeal breadcrumbs).
- Cook veg noodles separately, drain well, then add to the sauce just before serving.
Troubleshooting at a glance
- Half‑moons or uneven cuts: Ends not flat, veg not centred, or piece too soft, flatten, centre, or choose a firmer piece.
- Tangled spirals: Pieces too long or too soft, cut into 10–11 cm segments and use firm produce.
- Mushy noodles: Overcooked or high‑water veg, shorten cooking time, pat dry, and add at the end.
Low‑carb, pasta‑style ideas to try
- Courgetti with pesto and cherry tomatoes (add just‑cooked spirals to hot sauce and toss).
- Sweet potato noodles with chilli‑garlic butter and herbs (cook separately, drain, then combine).
- Carrot and beetroot ribbons with lemon‑tahini dressing (serve raw for crunch).
- Apple spirals with cinnamon yoghurt and toasted oats (add lemon juice to prevent browning).
Quick checklist
- Flat ends, firm texture, straight piece, centred on blade
- 3–5 cm diameter on the pusher side; 4–10/11 cm length per piece
- Pat dry, reduce sauces, add absorbers, cook/strain separately if needed
- Use leftovers creatively, nothing goes to waste
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