Vegan butternut squash spaghetti with rocket and hazelnut pesto recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 492 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

Fresh and zingy, this butternut squash spaghetti makes a deliciously quick and easy vegan meal to rustle up at any time. Thin ribbons of squash replace traditional pasta to make a gluten-free dish that’s topped with a simple rocket, hazelnut and lemon pesto.

  1. Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.
  2. Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons.
  3. Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.
  4. Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
  5. Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.

Tip: Butternut squash adds gorgeous colour and sweetness to this dish, but you could also try using courgetti or regular spaghetti if not catering to a gluten-free diet.

See more Vegan recipes

  • Ingredients

  • 40g hazelnuts, toasted and roughly chopped
  • 2 garlic cloves, finely chopped
  • 70g bag wild rocket
  • 155ml extra-virgin olive oil
  • ½ lemon, finely zested and juiced, plus extra wedges to serve
  • 1 large butternut squash, peeled, cut into quarters lengthways and deseeded
  • Energy 2040kj 492kcal 25%
  • Fat 46g 65%
  • Saturates 6g 30%
  • Sugars 10g 11%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 18.1g Protein 3.9g Fibre 1g

Convert

You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.