Pumpkin Alfredo with Sweet Potato Noodles

I am a bit enamored with the spiral cutter.

It started with zucchini.  We had spaghetti, lemon almond pesto, pasta salad…so many dishes that I almost got tired of zucchini noodles.  It was time to branch out…

On to the sweet potato.  I was unsure how I would like this  uncooked.  Turns out it makes a slightly crunchy noodle.  The bonus over zucchini for me is that the sweet potato has lots of flavor.  I like it!

Because I think every dish should have pumpkin in it this time of year, I made an uncooked pumpkin alfredo sauce to go with the sweet potato noodles.  If you prefer a warm dish, you can gently saute the sweet potato noodles and heat the sauce a bit.  It’s tasty room temperature or heated.

Pumpkin Alfredo with Sweet Potato Noodles

2 medium sweet potatoes, peeled

1 1/4 cups cashews, raw and dry
1/2 cup pumpkin puree (great instructions for raw here from Rawmazing, or use canned if raw isn’t a concern)
1/2 cup filtered water
2 T. fresh squeezed lemon juice
2 cloves minced garlic
1 tsp. dried parsley
pinch of nutmeg
salt and pepper to taste
pepitas for garnish (optional)

Using the Spiral Slicer, cut both of the sweet potatoes into noodles.  Set aside.

In bowl of food processor or in high speed blender, combine cashews, pumpkin, water, lemon juice, garlic, parsley and nutmeg.  Process on high until a creamy texture is achieved.  Taste before adding salt and pepper.  Add a bit more to suit your taste.

Serve sauce atop a bed of sweet potato noodles and sprinkle with pepitas. Quick, easy and nutritious!

 

Comments

  1. Kim says

    Just made this for a vegan picnic. I boiled the noodles for a bit so they would be softer. I never cook so I hope they like!

    • says

      I hope they like it, too! I do sometimes stir fry sweet potato noodles, too, for a softer noodle. I was just thinking about this dish yesterday, since it’s all-things-pumpkin season now. It will be back on menu rotation here soon!

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