Butternut Squash Noodles with Red Pesto – Squashetti and Pesto Recipe

Butternut Squash Noodles with Red Pesto – Squashetti and Pesto Recipe

As I’ve been eating Vegan for the past month as part of Veganuary I’ve been trying lots of new, healthy recipes. It is important for me that any recipe is easy to make, healthy and also delicious. I find I’m really uninspired if food is bland and unapetitsing so this recipe is perfect. The red pesto gives it a wonderful flavour and the slight crunch from the squashetti adds texture and interest. It’s definitely one I’d make again so I thought I would share it with you here.

I was sent a great Spiralizer from Kenwood from AO.com which made making squashetti a breeze. You just need to peel and chop the straight part of a butternut squash to size and pop it in the machine and you have squashetti! It comes out like a cross between noodles and grated carrot.

To cook it you could steam it but I sautéed mine in olive oil before adding the pesto as I wanted it to be a bit al dente.

squashetti

red pesto

butternut squash noodles

It’s the perfect weeknight dinner and much healthier than a traditional pasta recipe.

Butternut Squash Noodles with Red Pesto – Squashetti and Pesto Recipe

Butternut Squash Noodles with Red Pesto – Squashetti and Pesto Recipe

Ingredients

  • 1 Butternut squash made into noodles with a spiralizer
  • 2 garlic cloves
  • 260g sun-dried tomatoes, drained
  • 100g pine nuts
  • 100g olive oil
  • large pinch of pink Himalayan salt
  • a large bunch of fresh basil

Instructions

  1. To make the red pesto...
  2. In a food processor pulse the garlic and the salt.
  3. Add the pine nuts and pulse again until roughly chopped.
  4. Add the tomatoes and the basil and pulse until you are happy with the texture.
  5. Mix in the olive oil until you get the right consistency.
  6. Make the squashetti and cook in a touch of olive oil in a pan for a few minutes until starting to soften.
  7. Stir in the pesto and cook until heated through.
  8. Serve with vine tomatoes and extra basil.
https://wemadethislife.com/butternut-squash-noodles-with-red-pesto-squashetti-and-pesto-recipe/

I’ve made a little video of how to make squashetti with the Kenwood Spiralizer if you are thinking about getting one…

Here’s to eating healthier and being happier!

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squashetti and pesto recipe

Disclosure – this post is in collaboration with AO.com

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9 Comments

  1. January 25, 2017 / 11:03 pm

    This looks absolutely delicious; I love pesto! I have been meaning to buy a spiraliser for ages but I’m waiting until we get our first house xxx

  2. January 25, 2017 / 11:11 pm

    Not something I’d normally eat but you’ve made it look good! Very nice recipe, I’ll have to give it a go.

  3. January 26, 2017 / 7:14 am

    this is one of my favorite meals at the moment, although I don’t think if I cook it it would look so nice as yours! haha x

  4. hannah
    January 26, 2017 / 10:39 am

    This does look really good. I will have to give it a try. Just to let you know if you buy pesto in the shops its not vegetarian and it’s definately not vegan either. It contains pecorino romano and grana padano. Yours looks better as it is homemade x

  5. January 26, 2017 / 5:55 pm

    This looks and sounds delicious! I still haven’t tried spiralising veggies but love the idea of it and it’s a great way to get extra veg portions into meals.

  6. January 26, 2017 / 7:24 pm

    This looks amazing – I haven’t used a spiraliser yet, but love this idea. It looks so delicious. Kaz x

  7. January 26, 2017 / 9:22 pm

    Oh delicious, I have always wanted to try butternut squash noodles and I bet they would taste amazing with pesto xx

  8. January 27, 2017 / 9:02 pm

    Ohh this looks delicious! I almost bought a spiralizer the other day! I wish I had!

  9. babybudgeting
    February 14, 2017 / 11:56 am

    Looks lovely

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