Butternut Squash Noodles with Spinach & Mushrooms
Nutrient-dense squash noodles replace pasta in this quick dish that comes together in under ten minutes. By Julie Van Rosedaal
Total Time:
40mins
Prep:
20mins
Cook:
20mins
Skill Level:
Easy
Ingredients
- 1/4 cup butter
- dizzle canola or olive oil
- 2 cups mushrooms, sliced
- 1 garlic clove, crushed
- salt
- freshly ground black pepper
- half 1 lb pkg Co-op butternut squash noodles
- 1 cup baby spinach leaves, torn or chopped
- 1/2 cup heavy (whipping) cream or half & half
- grated Parmesan or crumbled goat cheese
How to Make It
Set a large skillet over medium-high heat. Add the butter and a drizzle of oil and once the butter has melted, add the mushrooms and cook for 4-5 minutes, or until softened and starting to turn golden. Add the garlic and a big pinch of salt and pepper and cook for another minute. Transfer to a bowl or plate and add another drizzle of oil to the pan.
Add the squash noodles and cook, tossing with tongs, for a few minutes. Add the spinach and cream and cook for another 2-3 minutes, or until the spinach wilts and the squash is al dente, like regular pasta. Return the mushrooms to the pan and grate over some parmesan or crumble in some goat cheese. Toss to warm through and serve immediately.
There are more great recipe ideas that incorporate veggie noodles!
Bread & Butter Zucchini Pickles
Veggie Slaw with Peanut Sauce
Zucchini Noodle Carbonara
Zucchini Noodle Parmesan
Sweet Potato Latkes
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