Serves: 4
Ingredients
- 1 (23.9 oz.) jar Harvest Farms plant-based Bolognese-style vegan pasta sauce
- 4 zucchini, ends trimmed
- 1-2 butternut squash, peeled
- 4 tbsp. Laura Lynn olive oil, divided
- 2 tsp. Laura Lynn minced garlic, divided
- salt and pepper, to taste
- Laura Lynn crushed red pepper flakes (optional)
- fresh basil, chiffonade
Directions
- Add Bolognese pasta sauce to a saucepan, and heat while you prepare the squash.
- Use a spiralizer to create spaghettilike strands of the zucchini. Set aside.
- Cut the squash crosswise, separating the long neck from the bulbous bottom. Save the bottom for another recipe.
- Spiralize the butternut squash.
- Heat a large skillet over medium-high heat. Add 2 tbsp. olive oil, zucchini, 1 tsp. of minced garlic, then season with salt, pepper, and crushed red pepper. Cook 3-4 minutes, or until al dente, using tongs to gently toss while cooking. Remove from pan to serving platter.
- Add 2 tbsp. olive oil to the pan, set on medium-high heat. Add butternut squash noodles, 1 tsp. minced garlic, salt, pepper, and crushed red pepper. Cook until al dente, 4-5 minutes.
- Remove to a serving platter, and gently toss together with zucchini.
- Top with Bolognese sauce and fresh basil
Look for butternut squash with long, lean necks