October 26, 2015
This recipe is perfect for those who love creamy pasta dishes, but are trying to avoid, well... creamy pasta dishes.
Substitute these homemade sweet potato noodles for the pasta and this roasted red pepper sauce for the creamy, and you'll be on your way to a delicious dinner that everyone at the table will enjoy!
Preferably, you would use a spiralizer for this recipe. You can find them online for as low at $20.00 or you could shred you veggies instead. Spaghetti squash works great too!
2 large sweet potatoes, peeled (save 1/2 for sauce)
1 tablespoon butter (or coconut oil!)
1 cup chopped asparagus
1/2 cup sliced mushrooms
Roasted Red Pepper Cream Sauce (recipe to follow)
If you're a meat eater, this dish tastes awesome with a couple chicken breasts thrown in the mix!
Make the noodles out of the raw sweet potato. Use 1 1/2 potatoes only.
Steam remaining 1/2 sweet potato for the Red Pepper Cream Sauce.
Saute fresh asparagus and mushrooms in a bit of butter (or coconut oil!) until tender.
Add in sweet potato noodles, and cook until tender but not mushy.
Add cream sauce immediately and toss until everything is well coated.
For the Roasted Red Pepper "Cream" Sauce
1 cup steamed sweet potato chunks
1 cup nut milk (or non-dairy milk of choice), cold
1 teaspoon dried basil
2 cloves raw garlic
1 roasted pepper
1/2 teaspoon seal salt
Throw all ingredients into a high-powered blender and blend until smooth and creamy.
Eat well & Be well,
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I'm busy working on my blog posts. Watch this space!