It’s been a really long time since I posted a recipe on here! I’ve been addicted to these Austin-based veggie noodles and couldn’t help but try and make a recipe for the blog. They are super easy to use and fairly inexpensive. I haven’t bought my own spiralizer yet and so these noodles are my go-to when I want something pasta-like and want to avoid grains. You could mix this up by using chicken instead of ground beef and add in your other favorite veggies. Use your favorite store-bought pesto or make your own fairly easily. I’m already craving this meal again! Leftovers didn’t last long in our house…
Pesto Beef & Veggie Noddles
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Dietary | Gluten Free |
| Meal type | Main Dish |
| Misc | Child Friendly |
Ingredients
- 1lb ground beef
- 1 bell pepper (chopped)
- 2 10.7 oz packages veggie noodles (e.g. spiralized zucchini, sweet potato or butternut squash)
- Pesto, storebought or homemade (to taste)
- Garlic powder
- Salt/pepper
Directions
| Step 1 | |
| Heat a large skillet over medium-high heat and add olive oil. Add ground beef and cook, stirring occasionally, until meat is cooked through. Add garlic powder, salt and pepper to taste. | |
| Step 2 | |
| Add in the chopped bell pepper and more salt/pepper if needed and cook until bell pepper is tender. | |
| Step 3 | |
| Add packages of spiralized noodles and lower heat to medium. Cook, stirring as needed, until noodles have softened. | |
| Step 4 | |
| Toss with as much pesto as you'd like and serve. | |
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