So, although I am not big on pasta….I know….crazy hey…..this is one amazing dish. I can’t take all the credit though, as I first came across a recipe at the back of an Udon Noodles packet and from there I was sold ! It was a matter of I just had to try it, no questions asked. I have slightly adapted the recipe with a bit of my spin on things and also increased quantities where I found necessary. This is pretty much a one pan meal if you are using Udon Noodles but if not, a pot is required for the cooking of the spaghetti…..
Just a heads up with the butternut, if you are chopping it up in cubes, try not make the cubes too small, as when they are cooking they may fall apart. Rather chop them a bit too big, as then they can always be halved if necessary. (You can see I learned by my mistakes here LOL)
I have also used Gluten-Free Spaghetti due to the intolerance thing, but seriously Udon Noodles will be great and are great. They are so cushiony and soft and kind of just soak up the juices :-).
Sweet Chilli Coriander Butternut with Almond Spaghetti
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
A little coconut oil for frying
2 large garlic cloves, chopped *
2 Tablespoons ginger, chopped finely *
900 grams – 1 Kilogram butternut cubes
1/2 cup water (to be used to prevent the butternut from sticking)
400 grams Udon Noodles or Gluten Free Spaghetti
6 heaped Tablespoons of Sweet Chilli Sauce (plus more for later! )
3 Tablespoons fresh lemon juice, plus extra if necessary
2 – 3 large handful of fresh coriander, chopped (stalks included)
400 grams almonds, dry toasted (plus extra if you want)
Stir fry in a little oil the garlic, ginger and butternut cubes. add a little water to prevent sticking. Add the balance of the water. Cover the pan and let simmer for about 5 – 8 minutes. Periodically check that the butternut is not cooking too much and also check the water content. Again, if it is sticking add a little more water. The butternut needs to be a little tender at this point and not falling apart.
Meanwhile cook the spaghetti according to the packet instructions, and then add to the butternut in the pan with the sweet chilli sauce. Stir gently through. Add the lemon juice, coriander and almonds.
You may need to add a little more water to loosen it up, or you may prefer to add a little more sweet chilli sauce (I added more chilli sauce….no surprise there 🙂 )
Stir through and serve hot with extra toasted almonds.
- With regards to the garlic, I used the biggest garlic cloves I can find.
- With regards to the ginger, don’t be afraid to heap up that ginger on the tablespoon.
To Dry Toast Almonds: Place in a saucepan, on the stove on medium heat. Do not add any oil, as nuts have their own natural oils. Stir and toss around constantly until the nuts are a nice golden brown. Remove from the heat, and allow to cool.