Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce


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?

–> 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 cups

Ingredients:

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

Directions:

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.

–> Printer-Friendly recipe here

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
serves 2

Ingredients:
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

Directions:

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.)

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

A grain-free, dairy-free alternative to satisfy a creamy pasta craving.

Course: Main Course
Servings: 2
Calories: 378 kcal
Author: Detoxinista.com
Ingredients
  • 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 posted above)
  • sea salt , to taste
Instructions
  1. 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-- use your own judgement when determining portion sizes.
  2. Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!
  3. Steam the remaining 1/2 sweet potato (about one cup of chunks) for the Red Pepper Cream Sauce recipe.
  4. 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.
  5. Add in the sweet potato noodles, and cook just long enough for them to get slightly tender, but not mushy.
  6. 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.
  7. 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.

Comments

Gina

I love this sauce – I added some fresh squeezed lime juice to add a bit of acidity and some louisiana hot sauce for kick.
Thank you for sharing!!!

Pamela

Thank you for such a wonderful website. I am going to try the vegan lifestyle again and wish I would have known about your website the first time I decided to go vegan. Can I make this in advance to take into work for lunch or is best served immediately? T

Kimberly W

Has anyone tried the cream sauce with zucchini noodles? I use zucchini for a spaghetti type dish and a Spanish dish with cumin and cayenne. But I’m wondering if it would work when with a creamier sauce like this one. Either way! LOVE this idea.

Erin

I love sweet potato “noodles” this looks so simple and delicious. Can’t wait to try!!

Oberon

We’ve shared this recipe (and a link!) on our Facebook Page for our vegetable spiralizer the Noodle Doodle. Looks yummy!

Ann B.

Seriously delicious & fun to make, too!

plasterers bristol

This sounds lovely and really tasty. Thank you for sharing this.

Simon

Synthya

Which nut milk is best to use….any suggestions??

    Megan Gilmore

    Homemade almond milk is usually my go-to!

Comments are closed.

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