I love my spiralizer and also make "noodles" by simply slicing cabbage into the sizes I want for lasagna or alfredo sauce. Cabbage is cheap (often cheaper than healthywholegrain pastas) and lasts a long time in the fridge. It takes on the taste of the sauce, and unless people look closely, they don't even notice that it is not pasta since it has a similar texture. It can be steamed separately or just layered or stirred in raw prior to cooking. You can use red cabbage or a mix of red and green for extra antioxidants.