butternut squash noodles with walnut sage pesto

This dish was inspired by Gordon Ramsey and he totally gets the credit for this delicious creation!

This dish allows you to ramp up the veggie intake(which we all need) without skimping on flavor. Vegan and gluten-free friendly it is sure to be a hit with absolutely everyone!

INGREDIENTS

WALNUT PESTO

  • 6 sage leaves
  • 1/2 bunch parsley leaves
  • 1 large clove garlic
  • 4 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • 3/4 cup walnuts
  • salt and pepper to taste

SQUASH NOODLES

  • 1 large butternut squash
  • 1/2 tbsp olive
  • 1 garlic clove
  • salt and pepper to taste

DIRECTIONS

PESTO

  1. Add parsley, garlic, walnuts and sage into a food processor OR blender. Pulse until finely chopped.( I personally only have a blender currently-the ninja- and it comes with a single serving container and mini blade that works just as well as a food processor for this recipe.
  2. Now add olive oil, lemon juice and a tiny splash of water.
  3. Salt and pepper to taste and set aside.

NOODLES

  1. Cut the large bulb off of your squash. You are only going to use the longer portion for your noodles!
  2. Peel the squash and use a spiralizer to make your veggie noodles!
  3. Heat olive oil in a large pan over medium heat.
  4. Add chopped garlic, let sizzle a bit then add squash. Toss for about 5 mins or so-do not let the noodles get too soggy.
  5. Add your pesto and mix well. Remove from heat.
  6. Serve noodles in a bowl, top with more walnuts and Parmesan cheese (vegan options available of course).

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