Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce
Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

Photo Credit

Megan Gilmore

This Recipe

  • Serves: 2
  • Start to Finish: Less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 298
  • 777mg Sodium
  • 60g Carbs
  • 11g Fiber
  • 4.5g Fat
  • 2g Saturated Fat
  • 8g Protein
  • 231mg Calcium
  • 4mg Iron

Instead of baking your potatoes, make them into comforting “pasta.” The slightly sweet, creamy sauce here bursts with roasted red pepper flavor.


  • For sauce:
  • 1 cup steamed sweet potato chunks
  • 1 cup unsweetened almond milk (or unsweetened non-dairy milk of choice)
  • 1 teaspoon dried basil
  • 2 cloves garlic
  • 1 roasted red pepper, skin removed
  • 1/2 teaspoon salt
  • For pasta:
  • 2 large sweet potatoes, peeled
  • 1 teaspoon coconut oil (or butter)
  • 1 cup chopped asparagus
  • 1/2 cup sliced mushrooms
  • Salt (optional)
  • Pepper (optional)



1. Combine sauce ingredients in a blender or food processor, and blend until smooth and creamy. Adjust flavor to taste, if necessary.
2. Spiralize sweet potatoes (or use a regular vegetable peeler to make fettuccini-like noodles). Pour coconut oil into a large skillet over medium-high heat. Add asparagus and mushrooms and saute until tender, about 5 minutes. Add sweet potato and sauté until crisp-tender. Pour sauce over noodles and vegetables, and toss to coat well. Season with additional salt and pepper, if desired.

Recipe provided by Megan Gilmore of The Detoxinista

comments powered by Disqus