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Sweet Potato Noodles with Roasted Red Pepper Cream Sauce

Sweet Potato Noodles with Roasted Red Pepper Cream Sauce


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 saute 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

Nutrition Information

Per serving: 298 kcal cal., 4.5 g fat (2 g sat. fat), 777 mg sodium, 11 g fiber, 8 g pro., 231 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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