Garlicky Sweet Potato Noodle Pasta (8 Ingredients)
Insanely delicious vegan garlic alfredo sauce over sweet potato noodles! Just 8 ingredients, healthy, flavorful, and so satisfying!
Servings 4
Ingredients
SAUCE
- 1 cup raw cashews
- 3 cloves garlic (add more or less to taste for preferred garlicky flavor)
- 4-5 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 tsp arrowroot starch (or cornstarch // for thickening)
- 1 1/2 - 2 cups unsweetened plain almond or rice milk, + more as needed
- 1 pinch pinch red pepper flake (optional // omit for less spicy)
NOODLES
- 3 medium sweet potatoes (organic when possible, peeled and spiralized*)
FOR SERVING optional
- Fresh chopped parsley
- Sautéed kale or Kale Chips
- Crispy chickpeas (store bought or DIY)
- Vegan Parmesan Cheese
- Red pepper flake
Instructions
- Add cashews to a small mixing bowl and cover with very hot water to soak for 30 minutes. Then drain thoroughly and set aside. (Or soak cashews overnight or 6-8 hours in cool water).
- If serving with kale chips or sautéed kale (or crispy chickpeas), prepare now and set aside until serving.
- While cashews finish soaking, peel and spiralize potatoes using a veggie spiralizer on the thinnest blade. Or if you don't own a spiralizer, you can use a vegetable peeler or julienne peeler instead. Set aside.
- Add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: garlic, nutritional yeast, salt, arrowroot starch, and almond or rice milk.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for zing/kick, nutritional yeast for "cheesiness," salt for saltiness, or a pinch of red pepper flake (optional) for heat. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk.
- Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduce heat to a very low simmer to keep warm. The sauce will thicken, so thin with more almond or rice milk as needed.
- Add 1 inch water to a large pot and top with a steamer basket (if you don't have a steamer basket, see notes). Heat over medium-high heat and once bubbling, add potato noodles. Cover to let steam for 3-5 minutes or until al dente or a little softer (depending on taste). Be careful not to steam too long or the noodles can become soggy.
- Add your sweet potatoes to your sauce and gently toss to combine. If adding kale or other add-ins, add at this time.
- Serve as is or garnish with fresh parsley, crispy chickpeas, kale, vegan parmesan, or red pepper flake (optional).
- This dish is best when fresh, as the noodles tend to get soggy after reheating, but the flavor is still delicious! If storing for later, I recommend keeping kale and other toppings separate. Will keep in the refrigerator for 3 days. Reheat on the stovetop or microwave.
Video
Notes
*If you don't have a steamer basket, sauté sweet potato noodles in a bit of oil in a large rimmed skillet for 5-7 minutes, gently stirring / tossing until al dente or slightly more done (to taste). This method can be a little trickier to master as steaming is more controlled and even heat. But it still works!
*To save time you can also buy store-bought spiralized sweet potato noodles.
*Nutrition information is a rough estimate calculated without optional toppings or garnishes.
*I prefer the above linked spiralizer by Inspiralized. But this Spiralizer looks great, too!
*To save time you can also buy store-bought spiralized sweet potato noodles.
*Nutrition information is a rough estimate calculated without optional toppings or garnishes.
*I prefer the above linked spiralizer by Inspiralized. But this Spiralizer looks great, too!
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 417 Carbohydrates: 56 g Protein: 8.9 g Fat: 19.4 g Saturated Fat: 6.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 324 mg Fiber: 8.2 g Sugar: 2.3 g