While our first love will always be traditional pasta, we can’t stop thinking about veggie noodles! It’s just what it sounds like–noodles made from thinly-sliced vegetables as a pasta substitute! In this recipe we used a spiralizer, a tool that easily cuts vegetables into long, thin ribbons, but you could also use the thin-strip setting on your mandoline.
1.Melt 2 tablespoons butter in a pan on medium heat. Add onions and cook until translucent.
2. Add mushrooms and cook until browned. Add salt and pepper to taste. Add kale and cook until slightly wilted.
3. Meanwhile, cut and peal butternut squash.
4. Spiralize squash.
5. In a second saucepan on medium to high heat, melt 2 tablespoons of butter and sauté the butternut squash noodles. Cook until al dente.
6. Gently fold all ingredients together.