Pesto Beef & Veggie Noddles

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

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free
Meal type Main Dish
Misc Child Friendly


  • 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


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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