Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.
pasta / gluten free / vegan-option
Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta.
This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. This recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes.
P.S. I’m a big fan of the Inspiralizer, because, unlike the other types that I’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating, and you won’t have sweet potatoes all over your floor.
Because this is not actual pasta, more is more. The toppings are a really important component in this recipe to make the flavors and textures exciting. Add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto.
You can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions. And if you don’t have a spiralizer, you could make this recipe with roasted spaghetti squash instead of sweet potato, see recipe notes below.
Sweet Potato Noodles with Garlic & Kale
PrintSweet Potato Noodles add a rush of color and plenty of nutrients to this riff on Spaghetti Aglio e Olio.Author: Jeanine DonofrioRecipe type: Main Dish, side dishServes: 4 as a side, 3 as a mainIngredients- 2 medium sweet potatoes, spiralized
- 1 to 2 tablespoons extra-virgin olive oil, enough to well coat the pan
- 3 garlic cloves, thinly sliced sliced
- ¼ teaspoon red pepper flakes, more as desired
- 2 to 3 tablespoons water
- 4 cups baby kale (or thinly sliced lacinato kale)
- sea salt and freshly ground black pepper
- squeezes of fresh lemon juice, as desired
- ⅓ cup fresh basil, sliced
- dollops of pesto (this recipe with basil in place of kale)
- 2 tablespoons hemp seeds or toasted pine nuts
- grated pecorino cheese, optional
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