Zoodle, Butter Bean and Roasted Vegetable Puttanesca

So this week I was testing out my new spiralizer from kitchencookware.ie and even though it was a glorious week of sunshine and I love making raw zoodle salads I wanted to try a hot zoodle dish for a change.


To be honest when I first made it it was a sort of a what do I even have in the fridge that won’t take an age to make sort of recipe but I ended up loving it so much that I’ve just polished off my third bowl of it this week.



From start to finish it only takes about 20-25 minutes and for anyone following a “clean eating” diet who just craves a huge bowl of pasta every now and then this is the perfect alternative!


Simply roast some vegetables, spiralize a courgette, heat your sauce, add some butter beans, then the courgette noodles and finally mix in the roasted veg. It’s delicious, warming, low in calories, high in nutrients and full of flavour.

Most of the flavour is due to the Puttanesca sauce which is a Dunnes Stores brand which apparently they recently won an award for and I can see why. I heard a while ago that most shop bought tomato sauces were loaded with extra sugar but this one has none. It doesn’t need it as the flavour is supplied by the olives, capers, anchovies and garlic in the sauce. Of course you could make this yourself, and any vegetarians would need to as there are anchovies in it but if you’re tight on time this is great.


Recipe: Serves 1.


1/2 courgette (spiralized)

1/2 red pepper (coarsely chopped)

Small chunk of butternut squash (not very precise I know but approx 1/4 cup cut into small cubes)

2 closed cup mushrooms (cut into big chunks)

3 cherry tomatoes (halved)

70g butter beans

Dunnes Stores Puttanesca Sauce

Basil for garnish

Salt, Pepper, Olive Oil



Preheat the oven to about 200C

Cut up the red pepper, butternut squash, cherry tomatoes and mushrooms as described above. Place on a baking tray, coat in olive oil and and season with salt and pepper.

Roast in the oven for approx 10-12 minutes (or until cooked).

In the meantime spiralize the courgette.

Heat the pasta sauce over a low heat with the butter beans for a few minutes.

Add the spiralized courgette and cook for a further 3-4 minutes.

Stir through the cooked roasted vegetables.

Plate up and top with some fresh basil leaves.


Hope you like this one as much as I do!Leave me a comment or tag me on Instagram  @the_superfit_foodie if you do, I love seeing them!

For my full blog post on the spiralizer click here.

The SuperFit Foodie