Ingredients that you will need:
The recipe & my Saturday off
So anyway, long story short, my Saturdays are usually very busy, I work in marketing office from 10am to 5pm, and then I have another job in a restaurant that starts at 6pm. So I was quite chuffed last Saturday when I got an unexpected evening off, and finally had some time for shopping (I am quite passionate about Unicorns, so I was more than happy when I found that top!) and new creations in the kitchen.
I never made vegetable noodles before, but this recipe came to my mind when I was shopping. I haven't had pasta dish in a while so I thought why not to make one. And then I remembered that I always wanted to check what's that all fuss about spiral vegetables about, but never had a chance. Not to brag, but shopping + cooking experiments went very successfully that day.
Okay, now an actual recipe:
If you are making your own butternut squash strips, process slices of it through spiralizer and steam them for 10 minutes. If you bought already made bnoodles you can either steam them for 10 minutes, or make few cuts in a bag and microwave it for 3.5 minutes. I tried both, and there is not that much difference to be honest, so if you live a busy life, don't worry too much and grab the bag in the local shop.
Heat up large frying pan with a tiny bit of light olive oil, chop op the olives, mix them with pesto and garlic, then fry for 5 minutes on medium heat. Stir in butternut squash, add in pepper and parsley and cook for 7 more minutes constantly stirring.
When serving, put some extra pesto and parsley on top. And that's really all you need for a super fresh, light and vegan-friendly diner!
I hope you enjoyed reading! Let me know how do you like your vegetable noodles in the comments below!
vegan in style
vegan kitchen | by VK