Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan butternut squash spaghetti recipe

18 ratings

Fresh and zingy, this vegan butternut squash spaghetti recipe 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. See method

Serves 4
10 mins to prepare and 10 mins to cook
492 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

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

If you don't have any butternut squash, try sweet potato

Each serving contains

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

Method

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.
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.
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.
Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
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 meal ideas