I’m often guilty of making out-of-season recipes, such as this rather autumnal-looking dish, featuring spiralized butternut squash, mushrooms, sage and lentils.
It definitely brings to mind a more cosy, autumn dinner scene, rather than a summer evening meal.
However, these ingredients are good all year round and the fact that the noodles are made from spiralized squash adds a lightness and freshness which is perfect for summer.
Butternut Squash Noodles
Have you tried them yet? They make a really fantastic spaghetti alternative and taste gorgeous!
I love courgetti / zoodles, spiralized carrots & cucumbers but this is definitely the most satisfying.
Don’t have a spiralizer? I’ve seen many shops start selling packaged spiralized vegetables now. Including butternut squash (If you’re in the UK, M&S sell them), courgettes, sweet potato and carrots.
And if you’ve been thinking of getting one, I highly recommend this one which is fuss-free to use and easy to clean.
I used the last of my creamy cashew cheese sauce for this recipe but if you don’t have time to make the sauce beforehand, you can make a quick version using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.
The sauce is mixed with the mushrooms, lentils and sage to create a creamy, cheesy, garlic-y, heavenly topping for these noodles.
This dish is:
- Vegetarian & vegan
- Dairy-free & eggless
- Gluten-free & grain-free
- Low calorie
- High in plant-based protein (13g per serving!)
- Quick-cook (ready in under 10 minutes!)
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
Vegan Squash Noodles with Creamy Garlic Mushrooms & Lentils
A base of spiralized butternut squash with creamy mushrooms, lentils ans sage. A comforting dish that's healthy, grain-free, low-cal and high protein!
Ingredients
- 1 tbsp olive oil
- 1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles)
- Approx 10 white cup mushrooms, peeled and sliced
- 90 g / 1/2 cup cooked puy lentils*
- Few fresh sage leaves, roughly chopped
For the creamy sauce
- 1/2 tsp garlic powder or 2 garlic cloves, minced
- 120 ml / 1/2 cup unsweetened almond milk
- 1 tbsp arrowroot powder or tapioca flour
- 4 tbsp nutritional yeast flakes
Instructions
- In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften.
- Add the mushrooms, lentils and sage and cook for 5 minutes.
- Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles. As it heats, it will begin to thicken. Once thick and creamy, remove from the heat and stir in the nutritional flakes.
- Season with salt and pepper and enjoy!
Notes
*Pre-cooked lentils make this dish super easy! You can buy tinned, packaged or make them yourself in advance.
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Nutrition Information
Yield 2Amount Per Serving Calories 241Saturated Fat 1.4gSodium 43.8mgCarbohydrates 24gFiber 5.4gSugar 1.8gProtein 13.5g
Is this 10 mushrooms or 10 cups of mushrooms?
Thanks
Hi, I can see how that would be confusing! “Cup” is a kind of mushroom. So it’s just 10 mushrooms (I used chestnut or cremini). I should have given the weight which would be about 150 g / 5.2 oz. I’m not sure about cup measurements though. Hope that helps.
Can I substitute the almond milk with cashew milk?
Absolutely! Any dairy-free milk is fine.
Is it possible to re hear this dish if there are leftovers ?
To be honest, I haven’t tried it – the noodles might be a bit mushy reheated but should still taste good :-)
Just made this! I subbed sage for red pepper flakes abd topped with capers. Delicious!!!
I forgot that I also used portobello mushrooms. I sautéed them without oil until the moisture came out and they were deliciously brown. I removed them from the pan, then started your recipe from the beginning with my aforementioned subs.
Will definitely make again!
Definitely going to try this recipe, it looks delicious.
Thank you, Vicky! I was surprised how much I loved it. Definitely going to be making it a lot more during the Autumn :-)
I adore butternut squash spiralised….. this sounds yum!
It’s so good, isn’t it? I’d say it’s the best spiralized veg I’ve tried yet, not sure why it’s not more popular!
Such a lovely recipe, I really need to try this!
Thank you, Petra :-) Let me know if you try it!
Oh I’m totally guilty too! ;) In fact just yesterday I made & ate an apple cinnamon sweet potato hash that just SCREAMED “fall.” But it was so delicious… :P
Your recipe looks delicious, too! I’m so glad you didn’t wait until November to share this… ;)
Don’t you LOVE the spiralizer? I’m addicted. But I haven’t tried spiralizing butternut squash yet… now I will definitely have to. ;) Thanks!
Thanks Sarah! Haha I am all for apple and cinnamon, anytime of the year ;-)
I’m done a few types of vegetarian noodles but never used butternut squash! This looks absolutely delicious and I would have this any time of year. I love eating seasonally but there are many foods/dishes that I crave, cook, and eat all year round. And creamy sauces and “noodles” are always on the crave list.
PS – love the new look of your site!
Thank you for noticing, Monica! And I’m the same – I always try to eat seasonal but there are certain foods I can’t help but eat all year round
this looks soooooo good. And is it me, or have you got a shiny new website :)?
I DO have a new shiny website, thanks for noticing Kimberly! :-)
Love your boodles Aimee! :) And just like Natalie said, it’s amazing how they look like real pasta!!! Must try this! XXX
Boodles are the best spiralized veg I’ve tried so far, SO good!
I fell in love with this beauty when I saw it last night on my Instagram feed, Aimee! I also hope your monitor issue is sorted! :D This butternut quash pasta is absolutely gorgeous. It looks so amazingly creamy and LOVING that it’s high protein and low carb! Just perfect! Pinning this! Has to be made soon!
Thank you Samina :D
This looks incredible, Aimee! I love butternut squash noodles and can eat them all year long! They look so creamy and delicious!
Me too, thanks Kelly!
Ooooh, gorgeous Aimee! I love that you used fresh sage, that is beautiful. I don’t care about seasonal recipes, I honestly eat whatever I want year round, whether it’s “in season” or not, haha. I eat soup when it’s 100 degrees out and I eat ice cream when it’s in the 40’s. I just satisfy my cravings and this I would eat year round! I love pasta and cashew based sauces!
Yes, I eat ice cream even when it’s freezing outside and love hot soups in the height of summer :D
I haven’t tried butternut squash noodles yet but they look amazing! Especially in this sauce too, yum! :D
Thanks Sarah! It’s the best spiralized veg I’ve tried so far :-)
Oh forget seasonality, utter deliciousness like this is perfect year round! Not only are butternut noodles totally genius, they look SO much like real pasta! I love what you dressed them up with too, anything with mushrooms is comfort food for me :)
Me too, creamy mushrooms are always comforting! Thanks Natalie :-)
Ooh I haven’t tried butternut squash in the spiralizer yet. What a great idea!
You need to try it, you will love it!
One of the only things I haven’t yet spiralized in b-squash!
Love the creamy garlic sauce <3 And I always say screw seasonality ;)
I’m with you on that one, good food is good all year round!
Oh my :D Look so delicious and creamy! Never tried spiralizing butternut squash. Just added it to my list of things to spiralize ;)
You’re gonna LOVE it , Nadia!