If you haven’t discovered the joys of spiralizing yet then prepare yourself for a culinary eye-opener. Spiralizers are relatively inexpensive gadgets which will revolutionise pasta night! Whether you are coeliac, gluten-intolerant, wheat-free or just good old fashioned health-conscious a spirilizer will allow you to replace grain-based pasta and noodles with fresh veggies. And it only takes minutes to make. While ‘courgetti’ is already a fully established favourite at Yeotown we’ve been working on something a little different; butternut squash ‘noodles’ – and they are amazing! Aside from the bounty of nutritional goodies in this dish it is also filling, tasty and wonderfully different.
We recommend you make your pesto first as the noodles take just a couple of minutes to steam and should be enjoyed straight away.
Serves 4 – 6
Equipment needed: Spiralizer
For the Pesto:
1 x bunch Parsley
1 x Lemon
200g Cashews
6 x tsp Walnut Oil
4 x tsp Balsamic Vinegar
2 x Garlic cloves, grated
Pepper
Mild Chilli Power
Method:
Toast the cashews in a teaspoon of walnut oil, watch carefully as they can burn easily.
Grate half of the lemon zest and mix with the garlic, balsamic vinegar and two teaspoons of the walnut oil. Add the parsley in small quantities, blending as you go. Add more oil as necessary. Add approximately one third of the nuts and blend. Season to taste with pepper and chilli and loosen as necessary with more oil. Reserve the remainder of the nuts to sprinkle on the noodles.
For the ‘noodles’:
1 x Butternut Squash, top section only, peeled.
Method:
Spiralize the squash, steam for two minutes, toss with pesto and top with nuts. Enjoy immediately!
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