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
298777mg60g11g4.5g8g2g

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

Ingredients:

  • 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)

Directions:

Directions

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

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