Oodles of boodles: Almond and basil pesto with butternut squash noodles

I’m not usually one for preprepared packaged veg (pre chopped broccoli…seriously?!), but this just seems worth it. If you are lucky enough to have a spiraliser, it’s certainly possible to make your own noodles out of butternut squash. But why spend all that time cutting the skin off and spiralising just to give your hands blisters, when you can just pick up a packet from Sainsbury’s?! 

Here’s a mega simple recipe packed with vitamins and minerals, especially those tasty little almonds which contain good fats, vitamin E and brain boosting nutrients. By just slightly warming the boodles and pesto, you get to keep all the nutrients as well as taste. 

Ingredients


1 packet of boodles 

1/2 cup almonds (soak overnight for smoother pesto) 

A handful of basil

6 – 8 sundried tomatoes 

5 chopped up chestnut mushrooms

A drizzle of olive oil

Method

  1. Put all ingredients, aside from boodles, into the blender and wizz up until it becomes a smooth paste
  2. Boodles can be microwaved, but if you don’t have one you can just warm through in simmering water for a few minutes.
  3. Drain the boodles and mix the pesto through. Done! 

Delicious served with kale. If you have any left over pesto, try eating like a pate on toast. 

What do you do with boodles? And if you try this recipe out, comment below – I’d love to hear from you! 

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