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A white bowl filled with cooked sweet potato noodle pasta coated in a creamy tomato sauce with visible green herbs being lifted by a white fork.
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Sweet Potato Noodles

Sweet potato noodles with garlicky spinach and sun-dried tomatoes in a creamy sweet potato-based sauce are a gluten-free, vegetarian twist on Alfredo.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: American
Keyword: sweet potato noodles
Servings: 6 servings
Author: Gina Matsoukas

Equipment

Ingredients

For the Sauce:

  • 1 tablespoon olive oil
  • 1 small yellow onion
  • 2 jarred red peppers 135g / 4.7 oz
  • 1 large sweet potato peeled and cut into ½ inch cubes 280g / 9.8oz
  • 2 garlic cloves minced
  • 1/2 cup milk of choice plus more to thin if needed
  • 1/4 cup parmesan grated, plus more to serve
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • Optional 1/4 teaspoon smoked paprika

For the Noodles:

  • 2 tablespoon olive oil
  • 3 large sweet potatoes 800g / 28 oz
  • 3 cups baby spinach
  • 1/2 cup sun-dried tomatoes chopped
  • Handful of fresh basil leaves chives, or other herbs of choice
  • Olive oil for drizzling

Instructions

  • In a large non-stick frying pan, heat 1 tablespoon of olive oil and sauté the onions until fragrant and translucent, about 3 minutes. Add garlic for 1 minute until fragrant.
  • Bring a large pan of salted water to the boil. Add the cubed sweet potato and boil for 15 minutes until soft. Drain. Allow to cool slightly then pat dry with a kitchen towel or paper towels..
  • Add the sautéed onions and garlic, jarred peppers, sweet potato, milk, cheese, salt, pepper and optional paprika and blitz in a high speed blender (or food processor) until smooth.
  • Peel sweet potatoes and spiralize using the thicker ribbon blade. Discard the edges of the sweet potatoes as needed.
  • Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the sweet potatoes noodles; toss in the pan for 2 - 4 minutes with tongs until al-dente. You may need to do this in two batches so they cook properly. Remove the noodles from the pan and transfer to a dish. Heat 1 tablespoon of olive oil and sauté the spinach and sun-dried tomatoes for 1 minute.
  • Add the noodles back into the pan then pour the sauce on top and toss to combine. Add more milk or water if the sauce is a little thick.
  • Season with salt and pepper, drizzle with olive oil, and top with fresh herbs to serve.

Nutrition

Serving: 1SERVING | Calories: 258kcal | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 543mg | Potassium: 990mg | Fiber: 6g | Sugar: 12g | Vitamin A: 22992IU | Vitamin C: 19mg | Calcium: 156mg | Iron: 2mg