Spiralized butternut squash noodles with lentils and a creamy mushroom & sage sauce. A comforting but lighter Autumnal dish that is naturally vegan and gluten-free.
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!)
📖 Recipe
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 / ½ cup cooked puy lentils*
- Few fresh sage leaves, roughly chopped
For the creamy sauce
- ½ tsp garlic powder or 2 garlic cloves, minced
- 120 ml / ½ 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
Sarah | Well and Full says
I haven’t tried butternut squash noodles yet but they look amazing! Especially in this sauce too, yum! :D
Aimee says
Thanks Sarah! It’s the best spiralized veg I’ve tried so far :-)
Natalie | Feasting on Fruit says
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 :)
Aimee says
Me too, creamy mushrooms are always comforting! Thanks Natalie :-)
Becky Striepe says
Ooh I haven’t tried butternut squash in the spiralizer yet. What a great idea!
Aimee says
You need to try it, you will love it!
Rebecca @ Strength and Sunshine says
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 ;)
Aimee says
I’m with you on that one, good food is good all year round!
nadia says
Oh my :D Look so delicious and creamy! Never tried spiralizing butternut squash. Just added it to my list of things to spiralize ;)
Aimee says
You’re gonna LOVE it , Nadia!