Sweet Potato Pesto Pasta

Craving pasta? This vegan, gluten free, healthy sweet potato pesto pasta will be a great choice for you and/or your family!

I recently made some fabulous pesto and needed some ideas of what to put it on! First thought, zucchini noodles. Second thought…I purchased a huge bag of sweet potatoes, because…you know, they’re good. I had never made any sweet potato noodles before, and figured this would be the perfect pairing! This dish was definitely a hit. The beautiful colors made the amazing taste even that much better. I hope you enjoy!

Ingredients

  • 1/4 C pesto (click link for recipe)
  • 2 medium sweet potatoes, washed and peeled
  • 1Tbsp coconut oil
  • 1 yellow bell pepper, diced
  • 1/3 C purple cabbage
  • 1/4 C green onion, diced1 Tbsp coconut oil
  • 1/3 C cherry tomatoes, washed and cut in half
  • 1 Tbsp water

Directions

  1. Make pesto: see 1/4 C pesto for recipe. (You may use purchased pesto if this is N/A)
  2. With a spiralizer, make noodles with our sweet potatoes. (You may also use a julienne peeler, but will take more time)
  3. Heat a large skillet or wok on medium heat, add coconut oil
  4. When coconut oil is hot, add sweet potato noodles, bell peppers and cabbage to the pan. Toss with tongs to coat the vegetables
  5. Cook for around 5-10 minutes. You may use 1tbsp of water to help soften the noodles. Cooking time will depend on the texture you prefer. If you like some crunch, 5 minutes, if softer, around 10.
  6. When noodles are at your desired texture, add pesto sauce, green onion and tomatoes. Toss to mix.
  7. Serve in bowls with chopped basil, nutritional yeast and hot sauce if you like! Enjoy:)

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