I can't even wait for you all to make this dish. I haven't been this mind blown in a long time. I was beyond surprised that sweet potato noodles would be this amazing.
I could eat a bowl full of them without any dressing. Just salt and pepper is all I need. So healthy, so hearty, but yet so french fry-y (I know that's not a word).
When you add sauce, the noodles do a great job of mimicking linguini pasta. I mean they add a flavor that other pastas don't; but I have to admit that I LOVE the flavor it adds. The texture reminds me a bit more of pad thai rice noodles.
This recipe does require a spiralizer. I highly recommend getting one if you don't already have one. There are so many things you can do with it - apples, sweet potatoes, zucchinis, cucumbers, etc. But you can also find already spiralized veggies at the health food stores now-a-days. So check there if you don't feel like doing this part on your own. It's worth an extra dollar or two sometimes.
Basically, once the sweet potatoes are spiralized into noodles you only have to cook them for a few minutes on high/medium heat with a little olive oil. You'll know when they are done because they brown and/or get soft. The color changes a bit as well.
You can feel free to add any kind of sauce you'd like. My vegan queso cheese would be great, or even my lasagna red sauce or better yet, my raw vegan fettuccini alfredo would be bomb as well.
SWEET POTATO PASTA
yields 2 bowls of pasta
13 oz (369 grams or like 6 cups) sweet potato noodles
2 teaspoon coconut oil (I prefer the odorless kind)
sea salt + pepper, to taste
1 apple, sliced very thinly or spiralized into think noodles
garnish: mint, cilantro, chopped onion
+ Read above for my directions on cutting sweet potatoes into noodle. You'll need a spiralizer.
+ Heat oil in a frying pan or wok on medium to high. (I don't usually cook on high, but this recipe calls for a more higher heat, if you ask me).
+ Add noodles. Add salt and pepper.
+ Cook for about 2-3 minutes. You'll want to flip noodles and stir over and over to be sure everything gets cooked evenly.
+ Add chopped apple.
+ Add garnish and tahini dressing (recipe below).
+ Serve immediately.
yields ⅓ cup sauce
¼ cup chopped mint
2 heaping tablespoon tahini
1 teaspoon grated ginger
2 tablespoon chopped shallot or white onion
¼ teaspoon sea salt
1 lemon, juice only
1 heaping Tbls horseradish sauce (sub ½ teaspoon fresh hoseradish if you don't have the sauce)
1 squirt agave nectar (or ¾ tablespoon liquid sweetener of choice - this is for flavor balance)
1 tablespoon water
+ Put everything into a blender.
+ Blend on medium and then high. Blend until creamy.
+ note: You might need to scrape sides of the container and blend again. Do this a few times to get everything blended well.
Enjoy and please let me know if you make this. It's such a new idea that I'm dying to hear all your thoughts and feedback. I LOVE IT and hope you do too.
Don't forget to tag #puremamas or @julinovotny if you post a pic on Instagram or tweet a pic. I'd love to see your creations.
Looks amazing and will be trying. Have you ever cooked with natto? It has been getting a lot of press lately and wondered what your thoughts were around this new "superfood".
Natto is an traditional Japanese food. It was everywhere while I was in Japan back in 1996 - ha! But we don't usually use it here in US. It's another form of a probiotic which is probably why it's getting so much press lately. America is obsessed with probiotics this year. Kimchi, kefir, kefir drinks, miso, pickled everything. I don't use it in cooking but maybe I will start 😉 Thanks Bridget.