Butternut Pumpkin Noodle Bowl
Ingredients
- 1 large butternut pumpkin use the top handle part only, peeled
- Olive oil for frying, plus extra for serving
- 140 g 5oz mushrooms, sliced
- 3 garlic cloves finely chopped
- 10 fresh sage leaves finely chopped
- Salt and freshly ground black pepper to taste
- 3 tablespoons toasted walnuts roughly chopped
Serves 2 | Calories: 307 per serving
Prep Time: 15 mins | Cook Time: 20 mins |
Instructions
- Create pumpkin noodles using a spiralizer or a peeler.
- Heat a thin layer of olive oil in a large frying pan over medium-high heat.
- Add the sliced mushrooms, half of the chopped garlic, and a generous pinch of salt.
- Cook for 5-6 minutes, stirring occasionally, until the mushrooms are softened and golden.
- Stir in a portion of the chopped sage leaves, reserving most for later.
- Remove the mushrooms from the pan and set them aside.
- In the same pan, heat another thin layer of olive oil over medium-high heat.
- Add the butternut noodles, the remaining garlic, and a couple more pinches of salt.
- Cook for about 2 minutes, stirring occasionally.
- Add a splash of water and cook for an additional 3-4 minutes until the pumpkin noodles are tender.
- Stir in the remaining sage and the cooked mushrooms until well combined.
- Season with salt and freshly ground black pepper.
Notes / Tips / Wine Advice:
Divide the butternut pumpkin noodle mixture between two serving bowls and top with the toasted walnuts. Finish with another drizzle of olive oil.
Enjoy this delicious and nutritious butternut pumpkin noodle bowl!
