Vegan Pumpkin Spaghetti with Sun Dried Tomato Pesto

If you’re looking for some quick and easy dinner recipes, this one’s for you. This spaghetti is made of pumpkin, so you’ll get a ton of fiber and nutrients. And it goes so well together with our homemade sun dried tomato pesto.

Instead of Parmesan we use nutritional yeast for the pesto recipe – not only is it vegan and paleo-friendly, it has a high quality protein content, lots of B vitamins and trace minerals.

This recipe is low carb, keto friendly, gluten free, paleo, vegan and dairy free. Perfect for a family dinner or a healthy lunch. Let’s dig in!

You need:

For the sun dried tomato pesto:

• 1 cup fresh basil
• ⅓ cup sun dried tomatoes
• 1-2 tbsp. nutritional yeast
• 2 tbsp. pine nuts or cashews
• 1-2 garlic cloves
• ½ cup olive oil
• 2 tsp salt
• ½ tsp Summer Day Naturals’ Ground Vanilla Bean

For the pumpkin spaghetti:

• 1 medium butternut squash

Instructions:

Sun dried tomato pesto:

1. Put all the ingredients in a food processor. Process until smooth. If the pesto is too dry, add a bit more olive oil.
2. Store in a glass container in the fridge.

Pumpkin spaghetti:

1. Cut the pumpkin into large, spaghetti like strips. You can use a spiralizer, a julienne peeler or cut them with a sharp knife.
2. Put a pan over medium heat and grease it with olive oil. Add in the pumpkin spaghetti and cook for 5-6 minutes, until slightly soft.
3. Serve with sun dried tomato pesto and drizzle some olive oil on top.
4. Enjoy!