April 11, 2016

Sage & Squash Courgette (Zucchini) Low Carb Noodles

Budget Friendly, Dairy Free, Gluten Free, Grain Free, Mains, Paleo, Recipes, Vegan, Vegetarian

This is the perfect dish to trick someone into eating more vegetables.

By using a spiralizer, we’re able to transform simple veggies, such as courgettes – also known as zucchinis – into something that is actually a million times more enjoyable to eat! If you don’t have a spiralizer, you can always use a veggie peeler and make it into flat noodles instead.

I’ve been having a thing with spiralizing vegetables. The other day it was Sweet Potato Cauliflower Carbonara, and now these low carb noodles with squash sauce. I’m like a child with my spiralizer, playing with it anytime I can. I can’t help it, it’s just so much fun!

Besides my new-found penchant for making any and all vegetables into noodles, one of my favourite things about this dish is how easy it is.

While the squash bakes you can basically kick-back and relax. Go on Pinterest, peruse Instagram, whatever you want really. It allows me to get on with my to-do list and know that soon I’ll have something delicious to eat.

Squash Sauce Courgetti Pasta

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

Serves: 2

Ingredients

½ butternut squash, chopped into 2 cm cubes
3 cloves of garlic, unpeeled
5 sage leaves
Handful cherry tomatoes, halved
2 tablespoons tahini
1 teaspoon smoked paprika
⅛ teaspoon turmeric
Salt & pepper, to taste
4 courgettes / zucchinis, spiralized
Handful of parsley, for serving
Coconut oil, for cooking

Instructions

Preheat your oven to 175ºC/345ºF and line a baking tray with baking parchment.
Toss together the butternut squash, garlic, sage leaves, and cherry tomatoes along with a drizzle of coconut oil. Roast for 30-35 minutes, tossing once halfway through, until tomatoes are blistered and squash can be easily pierced with a fork.
Remove tomatoes from baking tray and set aside.
Peel your roasted garlic and add to a blender along with the squash, sage leaves, tahini, paprika, turmeric, salt and pepper. Blend until smooth and creamy. Taste and adjust any seasoning.
Pour the sauce into a skillet and heat over low-medium heat. Once the sauce comes to a simmer, add the courgette / zucchini noodles and toss together. Simmer for a further 5 minutes.
Serve hot with the roasted cherry tomatoes and parsley.