Butternut and courgette pasta

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Butternut and courgette pasta

Positive Vitality Butternut and courgette pasta is gluten free, wheat free, egg free, dairy free, Raw, Vegan, Paleo, Keto


4-6 portions

  • 1 butternut squash, large
  • 4 courgettes, medium
  • olive oil
  • lemon juice
  • Himalayan salt


  1. Peal the butternut and courgette from the outer hard skin with vegetable peeler
  2. When you get to the meat continue to peel a tin stripes, which will be your pasta. You can also use a spiralizer for that
  3. When you done peeling divide the veggie pasta into portions that will fit the pan
  4. Heat up olive oil over a medium heat, place veggie pasta over, sprinkle with lemon juice and pinch of salt
  5. Make sure that you stir it gently all the time to make sure all pasta will be evenly done
  6. Fry for 3-5 minutes until veggie strips are soft, but still fresh and juicy, do not over fry it

Serve in a place of normal pasta or use in a warm salads.


By | 2017-02-01T10:00:43+00:00 July 26th, 2016|Dinner, Lunch, Recipes|Comments Off on Butternut and courgette pasta

About the Author:

Ola Van Zyl is Owner of Positive Vitality Nutritional Therapy, Health Coach, Corporate Nutrition Specialist, Sports Nutrition Specialist and Public Speaker. Ola is a graduate of the Institute of Health Sciences in Nutritional Therapy, Dietary Counselling and Functional Sports Nutrition. She is a member of Nutritional Therapists of Ireland. In her work Ola applies the latest theories and research in nutrition, functional medicine and coaching to achieve optimum health. She works with groups and individuals, helping them to gain more energy, to lose weight, to manage stress, improve sleep quality and mood, as well as increase physical performance. Ola believes that nutrition is the key to long and vibrant live and she is very passionate about creating nutritious and delicious recipes to encourage healthy eating.