Anyone LOOOOVE pasta out there? I am a huge pasta fan. It’s for sure my comfort food. Until this year, I was really hesitant about the whole spirializer trend. I mean, a zucchini is no pasta dish, even if it’s in the shape of spaghetti. But then I ended up getting one and oh man! It’s a game changer. My favorite thing to turn into noodles is by far a sweet potato. It’s the perfect kind of al dente noodle. We have this recipe below at least once a week. It’s so easy and quick! Don’t be intimidated by making the pesto either- so quick & easy. You don’t have to worry about needing a food processor; a blender works great.
Sweet Potato Pasta with Hemp Seed and Kale Pesto
Serves: 2-4 | Prep Time: 20 mins | Cook Time: 10-15 mins
1/2 cup hemp seeds
2 cloves of garlic
2-3 cups of chopped kale
3 tablespoons of lemon juice (about 1.5 lemons)
1/4 cup of olive oil
sea salt and freshly ground pepper to taste
1/2 cup of non-dairy milk (I used plain, unsweetened almond milk)
2 large sweet potatoes
1 package of cherry tomatoes, halved
Optional: grated Parmesan cheese and chopped basil for garnish
Optional: Add some chicken for the meat eaters in your life
1. Make the Pesto: In a blender, add the peeled garlic and hemp seeds and pulse together. Add kale and pulse again.
2. Add lemon juice, olive oil and generous amount of salt and pepper and pulse again.
3. Scrape sides and blend into a smooth paste
4. Transfer to a small pot and heat on cooktop over low heat. Add non-dairy milk a little at a time and whisk together until it’s your desired consistency. I like to thin out and make a creamier sauce.
5. Sweet Potato Noodles: With a spirializer, make noodles with your sweet potatoes. You could use a julienne peeler – it’s tedious, but it can be done.
6. Add noodles to a large skillet or wok. Add 1 tablespoon of olive oil and toss with tongs to coat. Continue to toss with the tongs every minute to prevent the potatoes from burning or becoming stuck on the bottom of the skillet. Do this for 5-10 minutes. The cooking time will depend on your preferred texture of the noodles. If you love a little crunch, cook for 5 minutes. If you like a softer noodle, cook for around 10.
7. When the noodles are at the desired texture add the pesto sauce and tomatoes. Toss to coat.
8. Serve in bowls and top with chopped basil, freshly grated parmesan and sprinkle with a few hemp seeds.
Cooking Tip: In a rush for dinner? Add a tiny bit of water to the pan when cooking the noodles. The high heat of the PowerPlus Burner on the Frigidaire Professional Cooktop will help steam the noodles and cook them in a jiffy.
This post was sponsored by Frigidaire Professional and Lowe’s. All opinions and pictures are my own.
This looks great-what kind of spiralizer do you have?
This looks amazing! I can’t wait to make this.
I wanted to know if you could share more info about Rowens experience at a classical school. We have a charter opening next year and were highly considering sending our daughter there. Is there a reason you left that particular program?
This looks SO good!
yum! What spiralizer do you use?
I LOVE making noodles from different veggies (carrots are my fave!), I’ve never tried a sweet potato before. And this dish looks delectable, I cannot wait to have it myself. Thanks for sharing <3
Yes! I make pesto out of Kale as well. Ok this is convincing me to get a spiralizer. Do you like the one you have? Thanks for the recipe– can’t wait to try the hemp seeds! (Sometimes I throw in ground flax, but I’ve never tried hemp.)