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Rye Spaghetti With Hazelnuts, Zucchini, and Pumpkin
[Vegan]

LK By: Lera Krasovskaya

Author Bio

Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist, and a freelance... Read More

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Rye Spaghetti With Hazelnuts, Zucchini, and Pumpkin [Vegan]

597

Dairy Free

Eating rye spaghetti helps you stay fuller longer and it also is shown to reduce weight. This delectable dish includes the spaghetti with crunchy hazelnuts, savory zucchini slices, and sweet pumpkin.

Ingredients You Need for Rye Spaghetti With Hazelnuts, Zucchini, and Pumpkin [Vegan]

150 gr rye spaghetti
1 tbsp vegetable oil
150 g mushrooms
1 zucchini
200 g pumpkin flesh
40 g hazelnuts (3 tbsp)
100 g cherry-tomatoes
2 tbsp vegan pesto
Salt to taste

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How to Prepare Rye Spaghetti With Hazelnuts, Zucchini, and Pumpkin [Vegan]

Boil water in a spaghetti pan. Add 1 tsp salt and spaghetti, cook them according to the instructions.
Meanwhile, cut the champignons and zucchini coarsely. Cut the pumpkin in small cubes. Sprinkle with salt.
Heat the oil in a large, non-stick skillet. Cook the champignons, zucchini and pumpkin on a medium heat for approximately 10 minutes or till pumpkin is soft enough.
Drain the spaghetti and add them to the skillet.
Add halved tomatoes and hazelnuts and turn the heat off.
Add the pesto, stir well and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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