Sweet Chilli Coriander Butternut with Almond Spaghetti

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

Serves 4

Ingredients:

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)

Instructions:

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.

Enjoy:-)

NB*

  • 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.

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Roasted Butternut and Beetroot Nutty Spaghetti

Happy Thursday guys…..It’s been a weird week, dealing with the frustrations of an over the top slow computer that keeps losing connection….Urrggggggg !!!!! I don’t know where to start with this one….apart from this is not the prettiest meal out there.  I thought it would be, but it’s not, somehow those colours just intermingled and got messy….but it is tasty and it is healthy !!!

Anyway, comfort food was needed, and I needed some crunch and colour and carbs !!! I know, can you believe it?  I think my hubby nearly had a mild heart attack when he saw I was eating pasta.  So, originally my thoughts were spiralized butternut and beetroot.  I wanted the whole spaghetti vibe going on…… Anyway, so lazy me was too lazy to take out the spiralizer so opted for the grater instead, so we have grated butternut and grated beetroot !  I wasn’t too sure how this concoction would work, but it did.  I actually surprised myself, and the roasted grated butternut and beetroot didn’t mush all up when roasted….so that was a huge bonus! Crunch was needed for that bit of oomph, so topping this meal with toasted almonds and pumpkin seeds was The Best!!!

Let’s just say that this, maybe not so pretty, Roasted Butternut and Beetroot Nutty Spaghetti will be in my life forever. 🙂

Roasted Butternut and Beetroot Nutty Spaghetti

Preparation time:  20 minutes

Cooking time:  12 minutes

Total time: 32 minutes

Serves 4

Ingredients:

Spaghetti (I used Gluten-Free Spaghetti)

2 cups grated raw butternut

1/2 cup grated raw beetroot

salt and pepper to taste

a drizzling of extra virgin olive oil for the roasting of the vegetables

a little butter or oil for cooking the garlic, sage and onions

3-4 garlic cloves, finely chopped (depending on size)

handful of fresh sage leaves

6 spring onions, finely chopped

To serve with:

freshly squeezed lemon juice

toasted almonds, chopped

toasted pumpkin seeds

Instructions:

Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.

Grate the butternut and beetroot.

Place on a baking tray with a little oil, salt and pepper.  Place in a preheated oven and roast for about 10 minutes.  After about 5 minutes, give the vegetables a stir.

Whilst the vegetables are roasting, cook up the spaghetti (as per packet instructions).

Once the vegetables are done, remove from the oven.

In the meanwhile, heat up a little oil in a pan and cook the garlic and sage for a couple of minutes, lastly add the spring onions and give them a stir.

Then add the cooked spaghetti, and quickly toss in the roasted butternut and beetroot. You may find that the spaghetti starts turning a bit pink from the beetroot, don’t worry it is fine. Give this meal a squeeze of lemon juice and top with toasted almonds and toasted pumpkin seeds.

Enjoy 🙂