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…
Directions
Pesto Beef & Veggie Noddles Recipe
Ingredients
- 1 lb. ground beef
- chopped bell pepper
- 10.7 oz packages of veggie noodles
- Pesto store bought or homemade
- Garlic powder
- Salt/pepper
Directions
- 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.
- Add in the chopped bell pepper and more salt/pepper if needed and cook until bell pepper is tender.
- Add packages of spiralized noodles and lower heat to medium. Cook stirring as needed until noodles have softened.
- Toss with as much pesto as you\d like and serve.