What is Poghetti and how to make it!

Oh my, oh my, oh my! Well yes this really is a cooked recipe on a raw food recipe website! Let me explain…

While I was going Spiralizer crazy creating some awesome recipes for my book Spiralize I worked on some rather terrific recipes that are all plant-based: some raw and some cooked. I guess I figured that it would be a great way to help get people eating more fruit and veggies and get a whole load of awesome foods back on the plate and back in to our tummies!

While playing with my Spiralizer I really wanted to create some of the tastiest and most inventive dishes that I could think of! Why bother just making courgetti with a hundred different sauces? That list of recipes just wasn’t for me.

Why is there a cooked recipe on a raw foods website?

I was feeling creative. And I was feeling a little naughty.

I wanted to create something that I could whip up at home. Sometimes I just feel like I need some ‘carb time’ and I wanted to be just a little bit naughty. Just for once.

Sometimes I just want a bag of chips

When I am feeling creative I try to think of two random things. Like umbrellas and carpets and imagine how I might combine those two things to invent a totally random new thing. So I set about matching crazy foods together – like baked beans and cake for example…

From a list of crazy ideas always comes some magic and so I set about creating some Spiralizer magic – in the kitchen.

Noodle Burrito by Stephanie Jeffs from Spiralize! Pavilion Publishers Photo by Tony Briscoe

I listed over 60 (yes! 60!) innovative ways to use a Spiralizer and most of those became recipes in the book (the inside out burrito for example pictured above – where the noodles ARE the wrap!!) (The noodle trifle – YES that’s right a delicious dessert with fruit noodles in it!) and a whole host more ideas. 41 of those recipes made it into the book (gosh it was hard trying to decide which ones to keep in and which ones to take out!) Now I can start to share with you the recipes that didn’t get set into the book (we were limited with page numbers!)

What is Poghetti? 

You heard it here first that #poghetti is a thing.

The day I made this I became an honourary New Yorker (just a little joke I have with myself that if you say ‘it’s poghetti’ in an NYC accent you kind of know where I am going with this one…) ok so back to the point.

Poghetti by Stephanie Jeffs Explore Raw Spiralize Photo by Tony Briscoe


Love a bag of chips? Great.

This is the perfect marriage of the ‘chip bag’ and the ‘Chinese noodle’. It’s the new-age gnocchi: the day pasta met potato has been revisited.

Poghetti is here to stay baby. Hashtag that.

It’s the new age gnocchi.

It tastes like chips and Chinese noodles and a jacket potato all at the same time. If you cook it right (it should be almost burning at the top of the peak) you should have created a steamy dome of poached potato noodles surrounded by a crispy-chip roof. Once you poke the roof off with your fork you should be able to release some steam! Whatever you do you don’t spread the noodles thinly over your baking tray. That would just create a very fine layer of burnt potatoes. You need to cup your hands together around the #poghetti and create a little bundle.

How to make #poghetti

Preparation time: 5 minutes (plus 10 minutes for soaking)

Cooking time: 15 minutes

Serves 1


  • 1 ‘jacket’ potato
  • pinch quality salt
  • drizzle of olive or other oil


  • Pre-heat the oven to 200°C/400°F/gas mark 4.
  • Get your baking tray ready and cover with baking paper if you have it.
  • Using your ProSpiralizer spiralize your potato using blade 2.
  • Place the raw #poghetti in a bowl of water to remove excess starch.
  • After ten minutes drain and rinse and place on the baking tray.
  • Drizzle on olive oil and salt and using your hands create a mini mound: so that the outer peaks will crispen and the inside dome noodles will poach.
  • Place the ‘inner tube’ of leftover potato on the baking tray too.
  • Cook for 15 minutes or until cooked to taste: the top strands should be crunchy leaving a steamy potato noodle inside.
  • As a cook test – see if the inner tube (I call it the willy!) is cooked enough. It’s usually a good indicator that your #poghetti is done.
  • Serve straight from the baking paper – just like a bag of chips! Or alongside your favourite salad.
  • This is addictive. You have been warned. #poghetti is here to stay!


NUTRITION (PER SERVING): When eating #poghetti aint nobody caring about calories!

Keep me posted on your #poghetti creations! And don’t forget to hashtag #poghetti when you post any pics to social media so I can see your dishes!

To find out more about my professional blades spiralizer the ProSpiralizer™ just click here.


Keeping it juicy & UNraw (today)

Signature Stephanie














6 thoughts on “What is Poghetti and how to make it!

  1. Michaela Vaux says:

    Loved this recipe as did the teenagers in my house. Try it with sweet potatoes for an amazing taste.

  2. Emily says:

    I have made this several times and I can honestly say that it gets better every time! Great recipe!

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