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
Kimberly/TheLittlePlantation says
this looks soooooo good. And is it me, or have you got a shiny new website :)?
Aimee says
I DO have a new shiny website, thanks for noticing Kimberly! :-)
Anna says
Love your boodles Aimee! :) And just like Natalie said, it’s amazing how they look like real pasta!!! Must try this! XXX
Aimee says
Boodles are the best spiralized veg I’ve tried so far, SO good!
Samina - The Cupcake Confession says
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!
Aimee says
Thank you Samina :D
Kelly says
This looks incredible, Aimee! I love butternut squash noodles and can eat them all year long! They look so creamy and delicious!
Aimee says
Me too, thanks Kelly!
The Vegan 8 says
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!
Aimee says
Yes, I eat ice cream even when it’s freezing outside and love hot soups in the height of summer :D