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Sweet Potato Noodles with Roasted Red Pepper Cream Sauce

(Adapted from the lovely

My favorite new gadget is my spiralizer. I still cannot quite get over the fact that this dinky little contraption can make pasta-like noodles out of almost anything I put in it! My recent experiments have included zucchini noodles and sweet potato noodles, so I was searching for a great sauce to pair with the latter. This recipe sounds way too healthy to be any good, but I promise you it is! Even my meat-and-potatoes loving husband cleaned his plate. Enjoy!

  • 1 red pepper

  • paper bag

  • 2 sweet potatoes, peeled

  • 1 cup almond milk

  • 1 teaspoon dried basil

  • 4 cloves raw garlic

  • 1/2 teaspoon of sea salt

  • 1 cup asparagus, chopped

  • 1 cup crimini mushrooms, chopped

  • olive oil or organic butter

First, take one of the sweet potatoes and cut off about 1 cup, chopping into pieces. For the remaining sweet potatoes, use your spiralizer (or a vegetable peeler can work too to create noodles) and set them aside. Steam the cup of sweet potato chunks and set aside. Slice up the red pepper and broil for 15 minutes or until evenly blackened on top. Take out of oven and immediately place into a paper bag to steam for 10 minutes. Remove from bag and separate the blackened skin from the tender meat of the pepper. Place in a high powered blender or a food processor with the rest of the ingredients and blend until smooth and creamy. Adjust seasonings to taste.In some organic butter or olive oil, sautee asparagus and mushrooms (or any veggies you have on hand) until tender. Add your spiralized sweet potato noodles and the red pepper sauce, stir, and then place lid on the pan and steam for 5 minutes. Remove and try noodles, removing from heat once they are slightly soft. Be careful to not overcook so that they do not become mushy!

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