Sweet potato noodles are my new favorite things to meal prep! Plus, this herby, nutty pesto should be slathered on EVERYTHING. Right? I mean, right? I don’t know if I can totally convey the deliciousness of this dish through the computer screen, but here goes…
This is one of those dishes that has those fresh, herby, nutty flavors and better yet, IT’S EASY. It’s veggie based, and you feel kinda awesome after you eat it.
The great thing about sweet potato pasta is it’s super hearty. Unlike zoodles that can get watery, sweet potato noodles really hold together and can be prepped ahead of time!
How to make the nutty cilantro pesto:
Place the cashews, melted coconut oil, soy sauce, hot sauce, agave, sesame oil, cilantro, scallion, and orange zest in a food processor.
Process for 10 – 30 seconds depending how chunky you like your pesto. I’m a chunky, crunchy, hearty kind of girl so I kept it chunky, but you do you!
How to make this sweet potato pasta recipe:
Then, spiralize your sweet potato with blade C.
In a skillet over medium high heat, melt some coconut oil. Place the sweet potato noodles in the pan for 2-3 minutes, using TONGS to toss them frequently.
Place 1 tablespoon of water into the pan and continue to cook and toss for another 2 minutes until the noodles are softened, but still have a crunch to them!
Turn the heat to low and place most the pesto in the pan. I always reserve some pesto for topping because well, toppings are my jam.
Continue to toss the noodles until the the pesto is coating the noodles. Toss the cashews and chopped scallions in the pan and turn off the heat. Continue to toss a couple more times and then transfer them to bowls.
Top with a dollop of the remaining pesto (its sooo good) and any remaining cashews from the pan.
Zest some orange on top for the prettiness factor 🙂 It also adds a fun new dimension.
Recipe
Sweet Potato Noodles + Nutty Pesto
Sweet Potato Noodles with Nutty Pesto is the perfect lunch or dinner to meal prep! This sweet potato pasta recipe is a tasty vegetarian meal!
Ingredients
Pesto
- 1 cup raw cashews
- 2 tablespoons coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce (optional)
- 1 tablespoon agave
- 1/2 teaspoon sesame oil
- 1 handful cilantro
- 1 scallion, coarsely chopped (optional, can also use a couple leaves of mint)
- zest 1/2 an orange
Noodles
- 1 medium sweet potato, spiralized blade C
- 2 tablespoons coconut oil
- 1 tablespoon water
- 1/2 cup cashews
- couple tablespoons cilantro, chopped
- zest of the orange for garnish
Instructions
- Place the cashews, melted coconut oil, soy sauce, hot sauce, agave, sesame oil, cilantro, scallion, and orange zest in a food processor.
- Process for 10 seconds to 30 seconds depending how chunky you like your pesto. Less time = more chunky.
- In a skillet over medium high heat, melt some coconut oil.
- Place the sweet potato noodles in the pan for 2-3 minutes, using tongs to toss them frequently.
- Place 1 tablespoon of water into the pan and continue to cook and toss for another 2 minutes until the noodles are softened, but still have a crunch to them!
- Turn the heat to low and place most the pesto in the pan. I always reserve some pesto for topping because well, toppings are my jam.
- Continue to toss the noodles until the the pesto is coating the noodles, about 30 seconds.
- Toss the cashews and chopped scallions in the pan and turn off the heat. Continue to toss a couple more times and then transfer them to bowls.
- Top with a dollop of the remaining pesto (its sooo good) and any remaining cashews from the pan.
- Zest some orange on the top for garnish.
Nutrition Info:
- Serving Size: 2
Stunning! I love making sweet potato noodles and I adore that cashew pesto of course!!
I love the idea of sweet potato noodles
Looks delicious!
Made this today and it was amazing! It’s great cold too! Thanks for the good recipe!
Yay!! I’m so happy you loved it!! xo
Such a great alternative to zoodles ????☺