food
Sweet Potato Noodles with Creamy Cashew Sauce
Made with spiralized sweet potato noodles and a creamy cashew sauce, this delicious pasta is indulgent nutrition.
Ingredients
- For the Roasted Pecans:
- 1 cup pecans, raw
- 1/2 tsp. sea salt
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 2 tbsp. pure maple syrup
- For the Cashew Sauce:
- 1 cup raw cashews
- 2 cups water, boiling
- 3/4 cup unsweetened almond milk
- 1 clove garlic, peeled
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- For the Sweet Potato Noodles:
- 1 tbsp. olive oil
- 2 large sweet potatoes, peeled
- 2 cups baby spinach
- 5 fresh basil leaves
Steps
- Pour boiling water over the cashews in a large bowl and allow to soak for 1 hour.
- Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
- Add the pecans, sea salt, cumin, maple syrup, garlic powder to a medium mixing bowl and toss to combine.
- Lay out the coated pecans over a rimmed baking sheet.
- Place in oven for 10-12 minutes, or until maple syrup has crystallized, tossing halfway through. Remove from heat and allow to cool.
- Place the soaked cashews into the bowl of a food processor, followed by the almond milk, sea salt, and garlic. Puree until very smooth.
- Heat the olive oil in a large skillet over medium-high heat.
- Spiralize the sweet potatoes.
- Add the spiralized sweet potatoes to the hot oil and toss for 6-7 minutes, until mostly tender.
- Add in the spinach, tossing until it wilts.
- Add the basil and sauce to the pan and toss to coat.
- Drizzle with olive oil, and top with the roasted pecans.