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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.
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Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes

This delicious butternut squash noodles with spring pesto and roasted tomatoes dish can be ready in just over half an hour.
Course Dinner
Cuisine International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 396kcal
Author Neil

Equipment

Ingredients

For the Roasted Tomatoes:

  • 10 – 12 cherry tomatoes
  • 1 tablespoon olive oil
  • Pinch of salt

For the Spring Pesto:

  • 1 clove garlic chopped
  • 25 g pine nuts chopped
  • 10 g fresh flat leaf parsley chopped
  • 2 tablespoon olive oil
  • ¼. teaspoon salt
  • ¼. teaspoon pepper

For the Noodles:

  • 1 tablespoon olive oil
  • 1 medium butternut squash spiralized with the blade with the largest triangles
Metric - US Customary

Instructions

  • 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.

Nutrition

Calories: 396kcal | Carbohydrates: 35.2g | Protein: 5.2g | Fat: 29.3g | Saturated Fat: 3.5g | Sodium: 454mg | Fiber: 6.8g | Sugar: 8.2g | Vitamin A: 7700IU | Vitamin C: 98.2mg | Calcium: 140mg | Iron: 3.2mg