Zoodles with spiced pumpkin sauce

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   If you love veggies as much as I do you will love this recipe!

   It’s light. easy, nourishing and satisfying dish packed full of flavour. And most important you will be getting probably all your five a day in one very delicious meal.

   I use turmeric to give the sauce the sunny color but not only it makes it so pretty but it also contributes a lot to your health being naturally anti-inflammatory and  increasing antioxidant capacity of your body. I like to top it with crunchy chickpeas for the texture contrast and also protein bost and chewy almost meaty oyster mushrooms and a sprinkle of sesame seeds for a good measure.

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Zoodles with spiced pumpkin sauce
Print Recipe
Servings Prep Time
1-2 people 35 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
1-2 people 35 minutes
Cook Time Passive Time
25 minutes 20 minutes
Zoodles with spiced pumpkin sauce
Print Recipe
Servings Prep Time
1-2 people 35 minutes
Cook Time Passive Time
25 minutes 20 minutes
Servings Prep Time
1-2 people 35 minutes
Cook Time Passive Time
25 minutes 20 minutes
Ingredients
Servings: people
Instructions
  1. Chop pumpkin and cauliflower roughly the same size, season with salt a pepper and drizzle with 1 tbsp of oil.
  2. On the other side of the tray add chickpeas, oyster mushrooms and sprinkle, salt, sesame seeds, smoked paprika and extra tbsp of olive oil, toss to combine.
  3. Bake in preheated oven at 180 degrees for 25 minutes.
  4. Meanwhile using spiralizer or vegetable peeler make noodles out of zuchini.
  5. When vegetables are soft and chickpeas are crispy remove them from the oven.
  6. In the blender combine pumpkin, cauliflower, nutritional yeast, juice of 1/2 lemon, garlick and turmeric, blend till smooth.
  7. Transferr your prepared noodles in the blender jag and stir to coat.
  8. When ready to serve add zoodles on the center of the plate and top with crunchy chickpeas and musrooms. Enjoy!
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