I’m often guilty of making out-of-season recipes, such as this rather autumnal-looking dish, featuring spiralized butternut squash, mushrooms, sage and lentils.

It definitely brings to mind a more cosy, autumn dinner scene, rather than a summer evening meal.

However, these ingredients are good all year round and the fact that the noodles are made from spiralized squash adds a lightness and freshness which is perfect for summer.

Butternut Squash Noodles

Have you tried them yet? They make a really fantastic spaghetti alternative and taste gorgeous! I love courgetti / zoodles, spiralized carrots & cucumbers but this is definitely the most satisfying.

Don’t have a spiralizer? I’ve seen many shops start selling packaged spiralized vegetables now. Including butternut squash (If you’re in the UK, M&S sell them), courgettes, sweet potato and carrots.

I used the last of my creamy cashew cheese sauce for this recipe but if you don’t have time to make the sauce beforehand, you can make a quick version using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.

The sauce is mixed with the mushrooms, lentils and sage to create a creamy, cheesy, garlic-y, heavenly topping for these noodles.

This dish is:

Vegetarian & vegan

Dairy-free & eggless

Gluten-free & grain-free

Low calorie

High in plant-based protein (13g per serving!)

Quick-cook (ready in under 10 minutes!)

Yield: 2 Butternut Noodles with Creamy Garlic Mushrooms & Lentils (Vegan + GF) Print A base of spiralized butternut squash with creamy mushrooms, lentils ans sage. A comforting dish that's healthy, grain-free, low-cal and high protein! Prep Time 2 minutes Cook Time 8 minutes Total Time 10 minutes Ingredients 1 tbsp olive oil

1 medium butternut squash, peeled & spiralized (or 1 pack of prepared butternut noodles)

Approx 10 white cup mushrooms, peeled and sliced

90 g / 1/2 cup cooked puy lentils*

Few fresh sage leaves, roughly chopped For the creamy sauce 1/2 tsp garlic powder or 2 garlic cloves, minced

120 ml / 1/2 cup unsweetened almond milk

1 tbsp arrowroot powder or tapioca flour

4 tbsp nutritional yeast flakes Instructions In a large saucepan or wok, heat the olive oil and cook the butternut noodles on medium heat for a couple of minutes until they begin to soften. Add the mushrooms, lentils and sage and cook for 5 minutes. Make a quick sauce by mixing the almond milk and arrowroot together in a small bowl, then add the mixture and the garlic to the frying pan and stir into the noodles. As it heats, it will begin to thicken. Once thick and creamy, remove from the heat and stir in the nutritional flakes. Season with salt and pepper and enjoy! Notes *Pre-cooked lentils make this dish super easy! You can buy tinned, packaged or make them yourself in advance. Nutrition Information Yield 2

Amount Per Serving Calories 241 Saturated Fat 1.4g Sodium 43.8mg Carbohydrates 24g Fiber 5.4g Sugar 1.8g Protein 13.5g