This delicious butternut squash noodles with spring pesto and roasted tomatoes dish can be ready in just over half an hour. It’s a fantastic healthy, low carb alternative to pasta made with pretty much the minimum of effort, and it’s all fresh ingredients.
Today I’ve got this quick tasty and vibrant butternut squash noodles with spring pesto and roasted tomatoes meal for you.
You folks know that since I got my spiralizer at Christmas, I’ve gone daft creating loads of new spiralizer recipes and no more so than this superb dish!
Here, I’ve combined tender spiralized butternut squash noodles with a delicious and easy to make spring pesto sauce and then topped that with sweet juicy roasted cherry tomatoes – just perfect for this time of year (or really anytime if you ask me!).
Now, don’t let the long name put you off.
The long name doesn’t mean it’s a difficult dish in any way, as it does in some recipes with long-winded names!
But you see, just putting “butternut squash noodles” as your title doesn’t sound very interesting does it? And, probably isn’t going to temp anyone searching on google over to have a look!
Plus, this is not only JUST a great mains / dinner option.
Here, I’ve given you another versatile pesto recipe which you could use in so many other recipes too.
Now don’t say I’m not good to you. 😆
I’m loving using a spiralizer to make pasta alternatives, like this butternut squash recipe and it cuts down on my cooking time too.
Not only is this great for me in the evenings (and hopefully for you too) but recipes like this are the blog’s “quick healthy meals” overall mission whilst still fitting in nicely to the goal of hopefully encouraging you to live the 80/20 rule too. The lifestyle free of diets.
For This Courgette Spaghetti With Tomatoes and Homemade Pesto You May Need…
The following links and any links in the recipe card below are affiliate links – which means that if you click on it and then purchase that product I’ll get a small commission (at no extra cost to you of course). If you do click through then thanks for being a part of Neil’s Healthy Meals!
This is the Spiralizer that I have and use in all my Spiralizer recipes.
It’s an excellent relatively inexpensive Spiralizer. It’s great for all your spiralizing needs and it’s easy to use. It also doesn’t come with too many complicated blades. There’s just 3. And I’ve only ever used 2 of those!
Why you’ll love this butternut squash noodles recipe
I just wanted to highlight just some of the amazing nutritional extra benefits of this recipe here too:
- Vitamin A. There’s plenty of that here, helping to keep our immune systems working against infections.
- Vitamin C. There’s a more than adequate amount here, helping to keep our bodies healthy and as vitamin C cannot be stored in our bodies, we need plenty if it in our diets every day.
- A good source of healthy fats and dietary fibre.
- It’s low in calories and low in carbs.
Thursday’s recipe is turkey filo pastry samosas which is a great family meal. I think you’re going to love it!
I spent much of the weekend getting the photographs of that upcoming recipe right! I’d already trailed the recipe, which has the Lady Lynne seal of approval. A healthy twist on an Indian classic we all love!
So all that’s left to say is catch you Thursday. (Oh, and I hope you’ll check back then for the recipe 😉 )
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Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes Recipe
Although this dish is for 2, just double up the quantities if you’re making for a family of 4.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
This delicious butternut squash noodles with spring pesto and roasted tomatoes dish can be ready in just over half an hour.
- 10 – 12 cherry tomatoes
- 1 tbsp olive oil
- Pinch of salt
- 1 clove garlic chopped
- 25 g pine nuts chopped
- 10 g fresh flat leaf parsley chopped
- 2 tbsp olive oil
- ¼. tsp salt
- ¼. tsp pepper
- 1 tbsp olive oil
- 1 medium butternut squash spiralized with the blade with the largest triangles
- Pre-heat oven to 180C fan.
- In a bowl, toss the tomatoes, 1 tbsp. olive oil and pinch of salt together. Place in a baking dish and roast for 12 to 15 minutes until soft.
- Using a pestle and mortar bash the garlic, pine nuts, parsley and olive oil together until combined.
- Heat the olive oil in a wok and stir fry the noodles for a couple of minutes. Add the pesto and combine with the noodles and then gently fold in the roasted tomatoes.
- Divide between two bowls and serve.