Have you ever had a recipe idea “pop” into your head, only to be disappointed when you actually try to make it? That happens to me a lot– especially when I try to cut out the heavy cream, cheese, sugar, and flour.
You know, the stuff that most chefs use to make food taste good.
Luckily, this “cream” sauce doesn’t use any of that stuff, and it happens to taste AMAZING!
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The secret to this tasty sauce is roasted red peppers. When roasted, red peppers become so sweet and flavorful! Many people resort to using the jarred variety, which is usually packed in oil, but did you know it’s incredibly easy to roast your own?
–> Click here for printer-friendly directions for Roasting Red Peppers
Once you’ve tackled the roasted red peppers, you’re ready to make this tasty sauce.
Roasted Red Pepper “Cream” Sauce
Makes about 2 cupsIngredients:
1 cup steamed sweet potato chunks
1 cup nut milk (or non-dairy milk of choice)
1 teaspoon dried basil
2 cloves raw garlic
1 roasted red pepper
1/2 teaspoon of sea saltDirections:
Throw all ingredients into a high-powered blender, like a Vitamix, and blend until smooth and creamy. Adjust seasonings to taste.
*If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can make the lid pop off! I used very cold nut milk, to cool it down a bit.
This sauce tastes amazing on it’s own, and could probably be served as a warm, creamy soup! (I may enjoy the leftovers that way.)
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Of course, I already had other plans for it last night.
Sweet Potato Noodles with Red Pepper Cream Sauce
serves 2Ingredients:
2 large sweet potatoes, peeled (save 1/2 potato for sauce)
1 tablespoon butter or coconut oil
1 cup chopped asparagus
1/2 cup sliced mushrooms
Roasted Red Pepper “Cream” Sauce (recipe above)
sea salt, to tasteDirections:
Begin by making the “noodles” out of the raw sweet potato, using a spiralizer. (You could also use a vegetable peeler to make fettucinni-like noodles.)
I used about 1 1/2 large sweet potatoes to fill a BIG bowl of noodles.
Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!
Steam the remaining 1/2 sweet potato (about a cup of chunks) for the sauce above.
Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of water, as well, to keep things moving without adding extra butter to the dish.
Then add in the sweet potato noodles!
I like the crunchy texture of the raw noodles, so don’t let them to cook too long– just enough for them to get slightly tender, but not mushy.
Immediately add the cream sauce, and toss with the noodles so that they are well coated.
I placed a lid over my pan for about 2 minutes– which was enough time to gently steam the noodles and heat everything thoroughly.
Adjust any seasonings to taste, and serve immediately! (I added a touch more salt, to balance out the sweetness of the sweet potato noodles.)
- 2 large sweet potatoes, peeled (save ½ potato for sauce)
- 1 tablespoon butter or coconut oil
- 1 cup chopped asparagus
- ½ cup sliced mushrooms
- Roasted Red Pepper “Cream” Sauce (recipe posted above)
- sea salt, to taste
- Begin by making the “noodles” out of the raw sweet potato, using a spiralizer. (You could also use a vegetable peeler to make fettucinni-like noodles.) *I used about 1½ large sweet potatoes to fill a BIG bowl of noodles– use your own judgement when determining portion sizes.
- Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!
- Steam the remaining ½ sweet potato (about one cup of chunks) for the Red Pepper Cream Sauce recipe.
- Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of water, as well, to keep things moving without adding extra butter to the dish.
- Add in the sweet potato noodles, and cook just long enough for them to get slightly tender, but not mushy.
- Immediately add the cream sauce, and toss with the noodles so that they are well coated. I placed a lid over my pan for about 2 minutes– which was enough time to gently steam the noodles and heat everything thoroughly.
- Adjust any seasonings to taste, and serve immediately.
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I’m not gonna lie– Austin was pretty disappointed when he heard we were having “sweet potato noodles” for dinner.
(I was a bit nervous myself, to be honest!)
But as soon as I put this bowl in front of him, his face lit up! It was surprisingly tasty– especially for being the first time I’ve tried these noodles AND this sauce– and he claimed that the Roasted Red Pepper Sauce was one of the best things he’s ever tasted! Wow.
I think we can safely say that this meal just became one of our dinner staples.
Yum to the max. and I actually love eating the black part of the red pepper skin
This looks and sounds amazing!!!
I didn’t know you could buy roasted red peppers! I have always roasted my own when I make sauces.
Keep on roasting ‘em! I have a feeling the homemade version tastes WAY better than any jarred kind anyway.
Yum! Can’t wait to try it!
I didn’t know about roasting peppers in the oven! I feel like tons of new possibilities are now available to me!!!
Yes, it’s SO easy! I know other recipes call for roasting the WHOLE pepper for 45 minutes or more, and I’m way too impatient for that.
Hope you enjoy some roasted peppers soon!
Love the new header!
Thanks!
Wow do I ever wish I read this before my grocery trip! This looks to die for delish!!! I don’t have a spiralizer, are they easy to find at kitchen stores? I’m not sure I could wait for amazon to ship it to me…. gotta make this one sooooon! (think my kids will love it too).
Thanks ~ YUM
They might carry them at a specialty kitchen store… I’ve never seen one at a big box store, though. Make sure you get the Paderno brand (linked above) that’s pictured, because it makes the BEST noodles! I used to own the Joyce Chen brand, but the noodles got really mushy, and wouldn’t hold up well for recipes like this.
Hope you get one ASAP!
sounds heavenly!! roasted peppers are so good. and we still need to try using sweet potatoes as our ‘pasta’ looks delicious!
This was my first time trying it, and I’m sold!
Ohhhhhh, I LOVE this!! Such a great idea! I’m making a chicken cacciatore for my BF tomorrow and was trying to think of how I could make it more detox friendly for myself. I will definitely be trying these sweet potato noodles as a base for the veggie sauce!! Yum! You are so creative!!
That sounds delicious! Hope you enjoy your “noodles!”
What an amazing recipe…it definitely makes me want a spiralizer…do you find they are easy to use? easy to clean? worthwhile? Happy Friday!!!
Yes, I really LOVE my spiralizer. I’ve had two different kinds over the last 4 years, and this one is definitely the best! (this brand: http://amzn.to/xnvn05)
It’s easy to clean and use, and now that I’ve discovered sweet potato noodles, I have a feeling I will be using it all the time!
This looks so yummy! I have some kelp noodles and will try the red pepper sauce for them tonight! You are so creative! Thank you for sharing!
I keep meaning to try kelp noodles again! I might use my leftover sauce on them for dinner tonight.
Hope you enjoy it, too!
Kelp noodles are great! I tried them first at the Hippocrates Health Institute and was buying them often after that. They go very well with curried zuchinni sauce, edamame, herbed cilantro dressing:)
ohmygosh! I want to cancel all my plans for the day and make this! haha. will have to try it soon. thanks for all your inspiration!
WOW! This looks soo delicious, You are a genius!
[...] was inspired by the Detoxinista. This Roasted Red Pepper-Goat Yogurt Dressing is great on kelp noodles, or spiralized veggies of [...]
[...] recipes for it next week. Today I want to share another amazing recipe that was inspired by miss Detoxinista: Kelp Noodles with Edamame and Mushrooms in a Dreamy Creamy Butternut Squash Sauce. She used sweet [...]
OMG…..Sweet potato noodles …..are you a rocket scientist or what? This is incredible ,is there any other way to make them without the spiriliser/machine ..? No space in the kitchen for any more gadgets… Also can the chocolate milkshake be made in magic bullet?
You could try using a standard vegetable peeler for “fettuccine” like noodles! I used to do that before I had my spiralizer.
And I’ve never used a Magic Bullet, but I’m sure you could blend the milkshake in there. It won’t be quite as ice-creamy, and you may have a few ice chunks leftover, but it will still be delicious!
I made this tonight! Mine turned out SUPER garlicky though. Maybe my cloves were really big? Either way, next time I will use 1 garlic clove and 1 Tbsp or so of nutritional yeast!
Oh my this looks AMAZING! I’m making this for tea
Swoon! So trying this sauce soon!
[...] søtpotetspagetti med kremet paprikasaus. Oppskriften finner du HER hos The Detoxinista (veldig mange fine oppskrifter her inne). Jeg gjorde om på et par ting i [...]
OH MY. I made found this on your wonderful blog and made it tonight, and it goes without saying…it was a HUGE success. My husband was so, so happy! We went on a walk afterwards and he was still talking about it! AND he cleaned the kitchen!
I can’t tell you how happy I am that I found your blog!
p.s. after our walk we came home and made your Vegan Peanut Butter Chocolate milkshake. Of course…it was amazing. I don’t see why anyone would want a cream/sugar/syrupy milkshake?! It was a Detoxinista night! THANK YOU!!
Could you please post an easy-print option for this recipe like the ones on your other recipes (e.g., http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/)?
Thanks!
I just added it for you! Click on the links above for printer-friendly versions of each step.
Thanks! Can’t wait to try the recipe.
[...] food-shot but let me tell you, this was delicious. What you see here is the Detoxinista’s Sweet Potato Noodles with Red Pepper Cream Sauce. I told Britney it was so yummy I could eat it every day! We will definitely be having this [...]
I just made the sauce and it is SO GOOD! Can’t wait to get to the store for sweet potatoes to make the pasta. I think I’ll make some just to have as a soup, it’s that yummy!
I think I’d enjoy it as a soup, too! Glad you liked it!
I decided to change my lifestyle so I’m fying to try many of the recipes, they look and sound amazing. But I found one little problem, none of the recipes has the calories. How do I found out?
Thanks
Hi Mary! You can calculate calories using a free website like Fitday.com. Just add up all the ingredients, then divide by your serving size. Hope you enjoy it!
I made this last night for dinner. It was amazing! I was recently diagnosed with a wheat allergy and have struggled with changing my diet. This blog has helped me tremendously! Keep all the wonderful ideas coming!
So delicious! I peeled the sweet potato for noodles and used broccoli as the veggie. Also, I added almond butter and honey into the sauce – reminded me of thai peanut! Thanks for all these lovely ideas for good, healthy food (that are easy to make, too!). I look forward to continuing to try more
Hi Megan! I tried this tonight, and it is delicious! Like Sarah above, I used broccoli instead of asparagus, but kept everything else the same. I used a julienne peeler for the sweet potato, but I’m crossing my fingers that my husband buys me a spiralizer for my birthday. Thanks for all of your great-tasting recipes!
Hi! I just found your blog and I think it’s amazing!! The only thing though.. i cant seem to find any nutrition value on your recipes, like calories and such. Is that right or am I just blind haha..?
Anyway, thanks for an awesome blog!
Nope, you’re not blind! Please see my FAQ page regarding nutritional info: http://detoxinista.com/frequently-asked-questions/
Hi Megan, thanks for this recipe! What kind of sweet potatoes do you use for this dish? Mine are not orange but white. Though they are called ‘yams’. Do you think that would work? Thanks a lot.
arghhhhh, I just checked and found out that ‘yams’ are called sweet potatoes (and vice versa) when in reality they are not… Well I guess I have to go back to the supermarket to get the right ones. Thanks Again
How can I sign up for your blog?
Thank you for such a wonderful recipe…will be trying it today! Don’t have a spiralizer(never had heard of it before!) I just told my husband that was what we were having for dinner tonight and he gave me “the look”…have bookmarked your blog for your other recipes! Thank you!
Lovely looking dish! BUT, where, exactly, do the roasted red peppers come in? I did a quick 1-2 of the recipe, didn’t see them. Thought someone else might have questioned about it, so I scrolled through the comments….nothing. I know I am blindly overlooking it….but I don’t see roasted red pepper listed in the ingredients nor discussed in the directions. My guess is that you add them to the sauce before blending? Help?!?
BTW – Jacques Pepin has a terrific roasted red pepper dip that also easily subs as a past sauce. My family has served it for years and everyone loves it. It combines roasted red peppers, pecans, green chiles, salt and olive oil. YUM!
The roasted red pepper is listed in the “Roasted Red Pepper Cream Sauce” recipe. It’s the 5th ingredient down on the list.
AHA! 3rd read through was the charm! I see that cleverly hidden little pepper. All I had to do was post my comment, and it appeared! How’d you do that?
This is so good! Partner and toddler approved, as well, so two thumbs up!
I used butternut squash and full fat coconut milk in the sauce, and broccoli with the noodles because I didn’t have asparagus. This will be a regular at our house!
Do you think spaghetti squash would work in this recipe in place of sweet potato noodles?
Sure, it’s worth a shot!
I’ve recently turned vegan And I adore my plant based meals but I had yet to make and actual recipe I usually just steam some veggies and bake a potato this and your creamy asian coleslaw are my first official vegan meals and boy were/are they deliceaux staple recipes in my house! Thank you! I used carrot noodles caused I had cut up bunch earlier still tasted fabulous! 5 stars