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!
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?
Once you’ve tackled the roasted red peppers, you’re ready to make this tasty sauce.
Roasted Red Pepper “Cream” Sauce
Makes about 2 cups
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 salt
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.)
Of course, I already had other plans for it last night.
Sweet Potato Noodles with Red Pepper Cream Sauce
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 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 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!
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.
Immediately add the cream sauce, and toss with the noodles so that they are well coated.
- 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.
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.