Sweet Potato Noodles & Skillet Potatoes with Creamy Roasted Red Pepper Sauce

OH EM GEE.

Double batch of potatoes in one dish. I just finished dinner and I’m already salivating again over this incredible pasta-free noodle dish.

Now, I LOVE me some pasta anytime, anywhere. But pasta doesn’t always love me back. Especially when I inhale bowls upon bowls of it in one sitting. As much as I enjoy the carbs, I am not a huge fan of the bloated, tired feeling that usually accompanies such deliciousness.

And this is where the wonder that is veggie noodles comes in.

Usually used in raw dishes, I put my spiralizer to good use when prepping raw noodles for meals for my clients. But me? Other than our first raw meal (which I should really start making more often) I don’t think I’ve really ate much from this super kitchen device. But when I came across an inspiring recipe from Detoxinista, I was psyched to use the spiralizer for myself for once. Granted, this is no means a raw dish. But I had to pat myself on the back for throwing this one together (virtual high five to the Detoxinista, too!) and am happy to say that while regular ‘ol pasta may irritate my stomach, these sweet potato ones made my tummy VERY happy. The double dose of red potatoes and the amazingly creamy pepper sauce also may have had something to do with my internal bliss.

3 sweet potatoes, spiralized

4-5 red potatoes, cubed

3 cups baby spinach

1 roasted red pepper (one pepper roasted at 450 degrees for about 15 minutes), sliced

1 yellow onion, chopped

1 cup coconut milk

1/3 cup raw cashews (optional)

1/4 cup olive oil

3 cloves garlic, minced

1 cayenne pepper, minced

2 tsp paprika

1 tsp sea salt, divided

1/2 tsp black pepper, divided

• Cook onion, red potatoes,cayenne pepper, paprika, 1/2 tsp sea salt and 1/4 tsp black pepper in olive oil in a skillet over medium heat for about 30 minutes, stirring frequently
• Meanwhile, blend the red pepper, coconut milk, cashews, garlic, 1/2 tsp salt and 1/4 tsp black pepper in a blender until creamy
• When potatoes are done, toss sweet potato noodles, potatoes, spinach and red pepper sauce together in a large saucepan over medium heat until noodles are a bit tender. The softer you want the noodles, the longer you should cook them for. The only way you’ll know if they’re at the right consistency is if you taste test!