I love it when a vegan main is comforting and fresh at the same time! These butternut coconut noodles accomplish that intersection really well. A tangle of noodles combines with a luxurious and super flavourful sauce, some wilted greens, plenty of fresh herbs, and an irresistible smoky coconut crunch finish for a little texture contrast. This recipe comes together in about an hour, mostly on the stovetop with a quick little detour to the blender.
Some tips for making these Butternut Coconut Noodles:
- This recipe calls for squash purée! I like to cook a halved squash in a 400 degree oven for about 40 minutes, or until tender. Then I scoop out all the flesh and use it in soups or recipes like this one. One small honeynut squash (butternut’s petite/sweeter relative) gave me the perfect amount for this recipe.
- The smoky coconut crunch is optional if you’re looking for a slightly easier/less fuss supper. I love the texture and flavour contrast, but the noodles are also delicious without it.
- I used brown rice spaghetti here and it worked really nicely. Whatever noodle you like should be good.
- You could make up the sauce portion ahead of time! Once you’ve mixed the squash/coconut milk purée with the sautéed shallots and spices, just seal it up in a jar and keep it in the fridge for up to a week.
What would I serve with these noodles? I recommend just some simply seasoned and seared tofu cubes/triangles or even this sticky ginger tempeh crumbled into it would be nice. I like nice little dabs of chili crisp on top of mine for some extra heat.
Fans of this recipe might also enjoy my creamy vegan orzo risotto with butternut squash and Brussels sprouts or this ginger sweet potato coconut milk stew.
Butternut Coconut Noodles with Greens, Herbs & Smoky Coconut Crunch
These delicious butternut coconut noodles are simple to prepare and perfectly spiced with ginger, garlic, coriander, turmeric, and ground chillies. This vegan main has a lush texture contrasted with a smoky coconut crunch. Ready in about an hour, green onions, basil, and baby spinach make these noodles extra nourishing.
Servings 3 -4
Ingredients
Butternut Coconut Noodles
- 1 cup butternut squash purée
- 1 cup vegetable stock
- 1 cup full fat coconut milk
- 1 tablespoon Tamari
- 1 tablespoon avocado or coconut oil
- 1 large shallot, fine dice
- 3 cloves garlic, minced
- 2-inch piece of ginger, minced
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground chillies
- sea salt and ground black pepper, to taste
- 1 tablespoon lime juice
- 16 oz (454 grams) long noodles of choice
- 4 cups baby spinach, lightly packed
- 1 cup fresh basil leaves, sliced (plus extra for garnish)
- 3-4 green onions, sliced (plus extra for garnish)
- chili crisp, for serving (optional)
Notes
- I like to cook a halved squash in a 400 degree oven for about 40 minutes, or until tender. Then I scoop out all the flesh and use it in soups or recipes like this. One small honeynut squash (butternut’s petite/sweeter relative) gave me the perfect amount for this recipe.
- The smoky coconut crunch is optional if you’re looking for a slightly easier/less fuss supper. I love the texture and flavour contrast, but the noodles are also delicious without it.
- I used brown rice spaghetti here and it worked really nicely. Whatever noodle you like should be good.
Instructions
Make the smoky coconut crunch. Preheat the oven to 300°F and set out a large baking sheet.
Place the coconut flakes on the baking sheet. In a small bowl, whisk together the oil, maple syrup, tamari, smoked paprika, salt, liquid smoke, and pepper. Pour the mixture over the coconut on the baking sheet. Massage the oil and spice mixture into the coconut, trying to coat every piece as evenly as possible. Spread the coconut out into a single layer.
Slide the baking sheet into the oven. Bake for 23-25 minutes, lightly stirring the coconut up at the halfway point. The coconut should be deep brown and lightly crisp on the edges. It will crisp completely as it cools.
Start on the butternut coconut noodles. In an upright blender, combine the squash purée, vegetable stock, coconut milk, and Tamari. Blend on high until completely smooth. Set aside.
Heat a large, deep skillet (or braiser) over medium heat. Once the pan is hot, pour in the oil and swirl it around. Add the shallots and sauté until translucent and soft, about 5 minutes. Lower the heat if shallots are browning.
Add the garlic and ginger to the pan and sauté until fragrant, about 1 minute.
Add the turmeric, coriander, and chillies to the pan. Continue to stir and sauté until fragrant, another full minute.
Pour the puréed squash and coconut milk mixture into the pan, scraping out every last bit! Season the sauce with salt and pepper at this point, and add the lime juice. Give everything a stir and taste it. Adjust the seasoning here if need be. Turn the heat off.
Cook your noodles according to package directions and then drain them. Turn the heat back on under the butternut coconut sauce. To the sauce, add the baby spinach, basil, green onions, and drained noodles. Give everything a big stir with tongs until all is combined, steamy hot, and creamy-dreamy!
Top the butternut coconut noodles with the smoky coconut crunch, extra basil and green onions, and chili crisp if you like!
