This sweet potato pasta dish is a delicious substitute for grain-based pastas. The sweet potatoes are a vitamin and mineral rich source of fibre, and make for a satisfying base for this dish. If you have never used vegetables in place of grain-based pastas, I encourage you to give it a try!
To make the sweet potato pasta, you will need to use either a julienne peeler or a spiralizer. The goal is to end up with long, spaghetti-like strands. Note that the spiralized sweet potatoes are used for the pasta itself, but that I also use half of a steamed/boiled sweet potato in the sauce recipe.
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This sweet potato pasta dish is a delicious substitute for grain-based pastas. The sweet potatoes are a vitamin and mineral rich source of fibre, and make for a satisfying base for this dish. If you have never used vegetables in place of grain-based pastas, I encourage you to give it a try!
To make the sweet potato pasta, you will need to use either a julienne peeler or a spiralizer. The goal is to end up with long, spaghetti-like strands. Note that the spiralized sweet potatoes are used for the pasta itself, but that I also use half of a steamed/boiled sweet potato in the sauce recipe.
This recipe makes a lot of food! I like having leftovers, and this recipe re-heats well on the stove without losing its texture. If you are cooking for 1 or 2, you may want to cut the recipe in half.
Let me know what you think of this recipe! Please post in the comments section below.
Enjoy!
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Servings: 6-8
- Sauce
- ½ sweet potato, peeled and steamed or lightly boiled until soft (this sweet potato does not need to be spiralized)
- 1 red pepper, cut in half and seeded
- 5-6 cloves of garlic, unpeeled
- 1tsp avocado oil
- 1 can (400ml) of full-fat coconut milk (typically found in the ethnic food isle)
- ¼ cup cashews
- 1 tsp dried chili’s
- ½ tsp ground black pepper
- ½ tsp Herbamare or sea salt
- 1 ½ tsp cumin
- ½ tsp curry powder
- Sweet Potato Pasta
- 1 tbsp Coconut oil
- 6 mushrooms, sliced
- 1 onion, finely sliced
- 1 Red Pepper, finely sliced
- 1 med/large zucchini, chopped
- 2 med/large sweet potatoes, spiralized
- 2 green onions, chopped
- ½ tsp ground black pepper
- ½ tsp Herbamare or Sea Salt
- ½ – 1 tsp of dried red chili’s (more if you want a spicy dish)
- To Make the Sauce - Turn the oven on to bake at 375°C. Prepare the red pepper and garlic (unpeeled) to be roasted by basting them with the oil. They should be lightly coated, but not wet with the oil. Roast them in the oven, uncovered for 5-6 minutes per side, turning once. You want the pepper to be softened, but the goal is not to char them for this recipe. If you haven’t yet steamed or boiled the sweet potato, this can be done while the veggies are roasting. Again, note that this is the sweet potato for the sauce and that the sweet potato for the pasta will be spiralized raw and used to make the pasta (see below). Peel the roasted garlic, and put it and the peppers, sweet potato and all other ingredients into your blender or food processor. Blend or process until smooth.
- To Make the Sweet Potato Pasta - Heat the coconut oil in a large skillet on stove over medium heat. Add the onions and mushrooms, sautéing a few minutes until onions are clear. Add the red peppers and zucchini, salt, pepper and chili’s while stirring for 1-2 minutes.
- Add the spiralized sweet potatoes, stirring the mixture to combine before then adding the sauce over-top. Cover and cook for 10-15 minutes while stirring often to ensure the sweet potatoes have a consistent texture. Lessen your cooking time if you prefer a firmer texture, or lengthen if necessary until desired doneness is achieved.
- Add the chopped green onions, and serve!
- Dairy-Free, Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Vegan, Paleo
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