For some unknown reason, a lot of vegan-related content comes up in my YouTube feed (actually, I think it’s because of the intersection between vegan and minimalist content creators – for some reason, I follow a lot of them). I recently stumbled upon this really cool creator from Saudi Arabia – Sukkari Life. She is a young woman that vlogs about culture, veganism, yoga and minimalism – and is crazy inspirational. I absolutely love how she blends local culture and tastes with standard vegan fare – and if she can go zero waste in Saudi, I can certainly quit whining about the lack of options right next door.
Check her out if you haven’t already – Sukkari Life blog and YouTube – this recipe (and my next!) were inspired by her.
gluten-free, paleo, vegetarian, vegan (with omissions)
Butternut Squash Pasta with Pistachio Crumble
Inspired by Butternut Squash Pasta & Garlic Crumble by Sukkari Life
1 small butternut squash
1/2 c. water (or more)
1/2 tsp. ginger powder
1/2 tsp. dry oregano
1 clove garlic
1 tsp. turmeric powder
1 tsp. lime juice
1 – 2 Tbsp. fat of choice (I used a combo of ghee and olive oil)
Hand full rotisserie chicken per person (optional)
Shiritaki noodles (I eat 1 package alone – the rest of this recipe serves 2, so if you want dinner for 2 and eat like I do, grab 2 packages)
2 Tbsp. pistachios
2 Tbsp. pecan halves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. sweet paprika
1/4 tsp. cumin powder
Salt & pepper
Nutritional yeast (optional)
First, slice your squash down the middle length-wise, rub with oil, salt & pepper and bake on 200C until soft (mine took about 30 minutes). Remove and let cool.
When the squash is cool, scoop about half a cup into a food processor and blend with the garlic clove, ginger powder, oregano, turmeric and lime juice. Add water until you get a sauce consistency you like. Taste. Add salt, pepper and cayenne to taste. Set aside.
In a large pan over high heat, dry toast your nuts. Set aside.
Knock the heat back to medium-high and add your fat of choice. Drain and rinse your noodles and add to the pan. Hit with salt and pepper and cook, stirring frequently, until the liquid has evaporated and the noodles begin to smell nutty.
While the pasta is working, add the crumble ingredients to your (washed and dried) food processor and turn into a crumble. This may be even better with a little fat added, but I just made a dry crumble.
When your pasta is where you want it, add the chicken if you’re doing chicken, let go a minute or two, and add the pasta sauce. Toss well and let cook an additional minute or two to combine properly. Dust with nutritional yeast if you are using. Hit with one last pass of salt and pepper.
Plate and top with the crumble. Some nice fresh parsley may also be nice.
Serves 2 for dinner
Note: I ate the second half of this the next day for lunch with some leftover cabbage noodles cooked in ghee with rosemary/salt/pepper/garlic powder/onion powder, ground beef cooked with garlic powder/onion powder/salt/pepper and a few cloves roasted garlic and it was even better.