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Vegan butternut squash spaghetti recipe
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Fresh and zingy, this vegan butternut squash spaghetti recipe makes a deliciously quick and easy vegan meal to rustle up at any time. Thin ribbons of squash replace traditional pasta to make a gluten-free dish that’s topped with a simple rocket, hazelnut and lemon pesto. See method
Ingredients
- 40g hazelnuts, toasted and roughly chopped
- 2 garlic cloves, finely chopped
- 70g bag wild rocket
- 155ml extra-virgin olive oil
- ½ lemon, finely zested and juiced, plus extra wedges to serve
- 1 large butternut squash, peeled, cut into quarters lengthways and deseeded
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
2040kj
492kcal
25%
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Fat
46g
65%
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Saturates
6g
30%
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Sugars
10g
11%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 18.1g
Protein 3.9g
Fibre 1g
Method
- Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.
- Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons.
- Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.
- Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
- Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.
Tip: Butternut squash adds gorgeous colour and sweetness to this dish, but you could also try using courgetti or regular spaghetti if not catering to a gluten-free diet.
See more Vegan meal ideas