Zucchini Noodles with Butternut Squash, Mushrooms + Sage Pesto (Vegan)
Today I'm bringing you one of my all-time favourite healthy, versatile and insanely delicious dinner recipes. Which, to be honest, I'm surprised I haven't shared until now - considering I've referenced it several times on my Instagram, and it's happened to evolve over time into quite the dinner staple.
zucchini noodles w/ butternut, mushrooms + sage pesto | kulaskitchen.com
One thing I love so much about this recipe is that it can be customized however you like! I often add chicken or salmon for an extra hit of protein when I'm craving it, but you could totally do tofu as well.
zucchini noodles w/ butternut, mushrooms + sage pesto | kulaskitchen.com
It also goes without saying that you can use real pasta here. I love the zucchini noodles, but you better believe I'm using real noodles when that pasta mood hits! You can also use a good-quality homemade pesto if you're crunched for time - it will still be (almost as) delicious.
zucchini noodles w/ butternut, mushrooms + sage pesto | kulaskitchen.com
I will say though, if you have the time and energy, this basil pesto with spinach, sage and walnuts is INSANELY good and you will not regret making it ;)The combo of the slightly sweet roasted squash with the garlicky mushrooms and sage pesto is out of this world. It's also easy as hell, especially when you make the pesto in advance. Hope you love this one!
zucchini noodles w/ butternut, mushrooms + sage pesto | kulaskitchen.com
Zucchini Noodles with Butternut Squash, Mushrooms + Sage Pesto (Vegan)
Ingredients
For the sage pesto:
2 cups fresh basil leaves
2 cups fresh spinach leaves
½ cup fresh sage leaves
2 cloves garlic
½ cup walnuts
¼ cup olive oil
½ lemon, juiced
¼ tsp. sea salt
Water, as needed
For the veggies + noodles:
2 zucchini, spiralized
1 medium butternut squash, peeled + cut into small cubes
2 cups mushrooms of choice
2 tbsp olive oil
½ tsp Italian seasoning
½ tsp garlic powder
1/4 tsp sea salt
Method
Preheat your oven to 400 degrees. Make your pesto by combining all ingredients except olive oil in a blender of food processor, pulsing until combined. Add in the olive oil (or stream it in if using a food processor) and blender to form a smooth mixture. Add a bit of water if it needs help blending.
Place your cubed butternut squash on one side of a baking sheet, and the mushrooms on the other side (or divide them between 2 sheets). Toss squash and mushrooms in the olive oil, Italian seasoning, garlic powder and salt. Bake for 20-25 minutes, then remove the mushrooms and bake the squash for an additional 10-15 minutes or until starting to brown and caramelize.
When ready to serve, toss your pesto into the spiralized zucchini “noodles”. Divide them between plates or bowls, then top with a big scoop of the roasted squash and mushrooms. Enjoy!
Serves 2-3
