Sweet Potato Noodles with Roasted Red Pepper Sauce (Vegan & Paleo)

This healthy pasta recipe features spiralized sweet potato noodles tossed in a fast, dairy-free roasted red pepper sauce. It makes a delicious plant-based weeknight meal, and it’s great for allergy-friendly homes as it’s nut-free and gluten-free, too.
sweet potato noodles with peas and roasted red pepper sauce

Spiralized sweet potato noodles are one of my favorite healthy pasta substitutes, because they have a comforting flavor and texture, while also providing loads of nutrition in each bite. (I use this spiralizer at home– it’s my favorite!)

Sweet potatoes are a good source of vitamin A and magnesium, which are thought to help protect against the effects of stress and aging, and they’re also loaded with fiber to help leave you feeling satisfied.

inspiralizer making sweet potato noodles

This dairy-free roasted red pepper sauce gets its “creaminess” from additional sweet potato, which I simply steam while my red peppers are broiling in the oven.

The combination of sweet red peppers, creamy potatoes, and a touch of sauteed garlic makes this sauce slightly sweet, a little spicy, and ultra comforting.

vegan red pepper sauce over sweet potato noodles

You can add any other vegetables you like to this quick noodle stir fry. My family is partial to adding fresh or frozen peas when we have them on hand, and we’ve also added sauteed mushrooms and asparagus, when it’s in season.

Since you can taste this stir-fry as you go, it’s hard to go wrong. Just be sure to season these “noodles” generously with salt and pepper, since you’re not using a traditional pasta (which traditionally has plenty of salt already included.)

sweet potato noodles in a white skillet with peas

4.59 from 12 votes
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Sweet Potato Noodles with Roasted Red Pepper Sauce
Prep Time
30 mins
Total Time
30 mins
 

This healthy pasta recipe features gluten-free sweet potato noodles in an easy dairy-free roasted red pepper sauce. It's a delicious vegetarian dinner idea!

Course: Main Course
Servings: 2
Calories: 378 kcal
Ingredients
Sweet Potato Noodles
  • 2 large sweet potatoes , peeled (save 1/2 potato for sauce)
  • 1 tablespoon butter or coconut oil
  • 1 cup fresh or frozen peas
  • sea salt , to taste
Roasted Red Pepper Sauce
  • 1 teaspoon olive oil
  • 2 cloves garlic , minced
  • 1 cup steamed sweet potato (mashed)
  • 1 roasted red pepper
  • 1 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
Instructions
  1. Slice one of the large sweet potatoes in half, and cut that half into chunks so that you can steam them for the sauce. You'll need roughly 1 1/2 cups of raw sweet potato chunks to produce 1 cup of mashed sweet potato for the sauce.

  2. Steam the sweet potato by placing the chunks into a small saucepan fitted with a steamer basket and an inch of water. Bring the water to a boil, cover the pot with a lid, and then lower the heat to let the potatoes steam until fork tender, about 10 to 15 minutes.

  3. While the potatoes are steaming, you can roast your own red peppers or use about 1/2 cup of jarred roasted red peppers.

  4. Use a spiralizer or vegetable peeler to create "noodles" out of the remaining sweet potatoes, then set them aside.

  5. To prepare the Red Pepper Sauce, warm the olive oil in a skillet over medium heat and briefly saute the minced garlic, just until fragrant, about 1 minute. Transfer the cooked garlic to a blender, along with the steamed sweet potato chunks, roasted red pepper, water, basil, and salt. Blend until smooth.

  6. To prepare the sweet potato noodles, saute them in a touch of olive oil in a large skillet over medium high heat until they start to soften, about 5 minutes. Season with salt and pepper.

  7. Add in the peas and sauce, and saute until the noodles are as tender as you'd like them to be. Adjust any seasoning to taste, and serve warm.

  8. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply saute everything in a warm skillet again until piping hot.

Recipe Notes:

  • Sweet potatoes come in two varieties– the classic orange color that people also call yams, and a type with white flesh. I think you can use these interchangeably, so feel free to use whichever type is easiest for you to locate. I used orange fleshed sweet potatoes for the noodles, and steamed white sweet potatoes for the sauce, because I already had those pre-steamed for my baby to eat, as well.
  • Because this is an easy skillet meal, feel free to make any modifications you see fit, and just taste as you go. You could use zucchini noodles for a lower-carb noodle, and steamed cauliflower instead of the potatoes in the sauce, if you like. Just adjust the seasoning as you see fit!
  • If you’re in a hurry, you can skip sauteing the garlic for the red pepper sauce, but it will have more of a spicy bite that way!

As always, please leave a comment below if you make any modifications, so we can all benefit from your experience.

Reader Feedback: What’s your favorite way to serve sweet potatoes?

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Comments

Rande @ The Vegetable Centric Kitchen

Yum to the max. and I actually love eating the black part of the red pepper skin 😉

leslie

This looks and sounds amazing!!!

Tamara Lukie

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

    Megan

    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! 🙂

      Jen

      I have the Paderno but struggled making sweet potato noodles. The spiked end that holds the vegetable just shredded the heck out of the sweet potato but wouldn’t actually grip it. Any tips?

        Megan

        Make sure you cut off the end of the sweet potato, so the spiked end is going into a wide, flat surface for the most grip. Then you have to use a good deal of arm power to keep pushing the potato towards the blades, so the grips don’t slip! Sweet potatoes are probably the most challenging vegetable to spiralize, but once you practice at it, it does get a lot easier!

          Jen

          Thanks so much. I’ll give that try. Can’t wait to try this recipe.

Red Deception

I didn’t know you could buy roasted red peppers! I have always roasted my own when I make sauces.

    Megan

    Keep on roasting ’em! I have a feeling the homemade version tastes WAY better than any jarred kind anyway. 😉

carole

Yum! Can’t wait to try it!

Keri @ Mrs.Rawnk

I didn’t know about roasting peppers in the oven! I feel like tons of new possibilities are now available to me!!!

    Megan

    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! 😉

Keri @ Mrs.Rawnk

Love the new header!

Pure2raw twins

sounds heavenly!! roasted peppers are so good. and we still need to try using sweet potatoes as our ‘pasta’ looks delicious!

    Megan

    This was my first time trying it, and I’m sold! 😀

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit

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!!

    Megan

    That sounds delicious! Hope you enjoy your “noodles!” 😉

LizAshlee

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!!!

    Megan

    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! 😀

Nadya @ Spinach and Yoga

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!

    Megan

    I keep meaning to try kelp noodles again! I might use my leftover sauce on them for dinner tonight. 😉

    Hope you enjoy it, too!

      Nadya @ Spinach and Yoga

      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:)

Heather

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!

jenpowers

WOW! This looks soo delicious, You are a genius!

nita

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?

    Megan

    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!

Keri @ Mrs.Rawnk

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!

Sarah

Oh my this looks AMAZING! I’m making this for tea 🙂

Sarah

Swoon! So trying this sauce soon!

Jessica Kiehn

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!!

Lia

Could you please post an easy-print option for this recipe like the ones on your other recipes (e.g., https://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/)?

Thanks!

    Megan

    I just added it for you! Click on the links above for printer-friendly versions of each step. 🙂

      Lia

      Thanks! Can’t wait to try the recipe.

Betsy

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! 🙂

    Megan

    I think I’d enjoy it as a soup, too! Glad you liked it! 🙂

Mary

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 😀

    Megan

    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!

Melissa

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! 🙂

Sarah

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 🙂

Lauren

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! 🙂

Christine

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!

Delphine

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.

Delphine

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

Jennifer Wooster

How can I sign up for your blog?

Eva Andrew

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!

Jennifer

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!

    Megan

    The roasted red pepper is listed in the “Roasted Red Pepper Cream Sauce” recipe. It’s the 5th ingredient down on the list.

Jennifer

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?

Penny

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!

Amy

Do you think spaghetti squash would work in this recipe in place of sweet potato noodles?

    Megan

    Sure, it’s worth a shot!

Khalilah

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

Lynn

We made this tonight. Pretty simple. Roasting the peppers was kind of fun! And of course, using the spiralizer is always fun. Husband really liked it. The sauce was quite tasty – I would make that on it’s own to use over veggies. I think next time I will double up on the vegetables. I had a small bowl, husband had two big bowls. I used 3 sweet potatoes. Great, easy recipe!

Denise

The picture intrigued me… and the idea of sweet potato noodles did too. What elso can be made witht eh spiralizer? Again totally new to your site and just curious how the purchase of a P Spiralizer could be declared as a need gadget for my kitchen this summer?

    Megan

    I’ve used the spiralizer on carrots, beets, zucchini and sweet potatoes to create some fun noodles! You can serve them raw over salads for added texture, or cooked in place of pasta, for a low-carb and nutritious substitute. It’s definitely a fun tool to have in the kitchen!

Tanya

Hi Megan, I’m thinking of making this dish for dinner. I don’t have a spiralizer, rather I only have a vegetable peeler without any teeth or ridges on it. I’m sure that if I used the peeler it would produce a fatter “pasta” as opposed to spaghetti like texture. How can I achieve a nice texture using the peeler that I have?

    Penny

    Tanya, you could use your vegetable peeler to make fat noodles and then cut them thinner!

Wendy S.

Recipe looks great. I have been wanting to use sweet potatoes for a while now but didn’t have a recipe. I have apple noodles and they are great plain but was just thinking a light sprinkle of cinnamon sugar or a light sauce would make a fun “noodle dessert”.

Mark

I just made this recipe (with a few changes) but just had to stop by and say THANK YOU. This was so good! People would be surprised to know that clean eating can taste this good! So much flavor…your taste buds will not be sad with this meal.

I added broccoli and a spicy Italian sausage instead of your recommended mushrooms/asparagus combo.

After making this dish, I had a smile on my face. Just a few short months ago (before I started eating clean) I didn’t really know how to cook and now I’m making amazing meals thanks to people like you!

Linda Wagner

Hey there, just browsing through all of you amazing recipes!! Can I ask what plugin do you use for your printable recipes? I love the set up and that people can rate the recipe too!

Elin

This has become one of our all-time favorite dishes! So delicious!! It has also inspired me to try out making all kinds of noodles with the spiralizer, and I am never going back to gluten pasta ever again. Everything just tastes so much better now. Thank you, Megan!

Jenna

I noticed that your sweet potato noodles were orange but only yams are orange. I hear that yams aren’t as healthy as sweet potatoes? Loved the recipe though! I used sweet potatoes and it was delicious, but not as colorful as the orange yams.

Jessica

This was delicious! I used a cheese grater to save time.

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