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

   It’s a 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 colour but not only it makes it so pretty but it also contributes a lot to your health being naturally anti-inflammatory and increasing the antioxidant capacity of your body. I like to top it with crunchy chickpeas for the texture contrast and also protein boost and chewy almost meaty oyster mushrooms and a sprinkle of sesame seeds for a good measure.


Zoodles with spiced pumpkin sauce

Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr 20 mins
Course Main Dish
Servings 1 people


  • 1 peeled zucchini
  • 1/2 cup of pumpkin
  • 1/2 cup of cauliflower
  • 1 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/2 tsp of turmeric
  • 1 small glove of garlic
  • Juice of 1/2 lemon
  • 100 grams mushrooms
  • 100 grams chickpeas
  • 1 tsp smoked paprika
  • salt


  • Chop pumpkin and cauliflower roughly the same size, season with salt a pepper and drizzle with 1 tbsp of oil.
  • 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.
  • Bake in preheated oven at 180 degrees for 25 minutes.
  • Meanwhile using spiralizer or vegetable peeler make noodles out of zuchini.
  • When vegetables are soft and chickpeas are crispy remove them from the oven.
  • In the blender combine pumpkin, cauliflower, nutritional yeast, juice of 1/2 lemon, garlick and turmeric, blend till smooth.
  • Transferr your prepared noodles in the blender jag and stir to coat.
  • When ready to serve add zoodles on the center of the plate and top with crunchy chickpeas and musrooms. Enjoy!

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