Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

By angelahon

Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

Ingredients

• Ingredients:
• 2 large sweet potatoes, peeled (save 1/2 potato for sauce)
• 1 tablespoon butter or coconut oil
• 1 cup chopped asparagus
• 1/2 cup sliced mushrooms
• Roasted Red Pepper “Cream” Sauce (recipe follows)
• sea salt, to taste
• Roasted Red Pepper “Cream” Sauce
• Makes about 2 cups
• 1 cup steamed sweet potato chunks
• 1 cup nut milk (or nondairy
• milk of choice)
• 1 teaspoon dried basil
• 2 cloves raw garlic
• 1 roasted red pepper
• 1/2 teaspoon of sea salt
• Directions:
• Throw all ingredients into a highpowered
• blender and blend until smooth and creamy. Adjust
• seasonings to taste.
• If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can
• make the lid pop off! I used very cold nut milk, to cool it down a bit.

Preparation

Step 1

1. Begin by making the “noodles” out of the raw sweet potato, using your Spiralizer Slicer.
Spiralize 1 and ½ of potato only.
2. Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away
for the sauce!
3. Steam the remaining ½ sweet potato (about one cup of chunks) for the Red Pepper Cream
Sauce recipe.
4. Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of
water, as well, to keep things moving without adding extra butter to the dish.
5. Add in the sweet potato noodles, and cook just long enough for them to get slightly tender, but
not mushy.
6. Immediately add the cream sauce, and toss with the noodles so that they are well coated. I
placed a lid over my pan for about 2 minutes– which was enough time to gently steam the
noodles and heat everything thoroughly.
7. Adjust any seasonings to taste, and serve immediately.