I first read about sweet potato noodles/pasta on the blog “What’s Gaby Cooking” in her post, “Sweetpotato Noodles.” So I decided to do a bit more research – since then I’ve seen dozens and dozens of recipes for pasta dishes made out of everything but actual pasta. Thanks to your favorite spiralizer tool, you can turn almost any vegetable into noodles – sweet potatoes, yams, zucchini, cucumbers, carrots, and cabbage. The gluten free possibilities are endless!
Here are a few of my favorite recipes I have come across:
- Any of the gluten free recipes from Inspiralized
- Creamy Pesto “Pasta” with Spring Vegetables – Against All Grain
- Sweet Potato Pasta – Figs, Prosciutto and Goat cheese – Civilized Caveman Cooking
- ZUCCHINI SPAGHETTI (ZOODLES!) & MEATBALLS – Nom Nom Paleo
- Zucchini Noodles and Grilled Shrimp with Lemon Basil Dressing – What’s Gaby Cooking
Once you’ve made your basic “noodles or pasta,” you can add anything to it – roasted tomatoes, tomato sauce, pesto, cream sauce, bacon, cheese, spinach, broccoli rabe, edamame, roasted peppers, brussels sprouts, mushrooms, sausage, grilled chicken, ground turkey, shrimp, white beans… any combination you want, the list goes on and on!
Tonight I made a simple sweet potato noodle dish with homemade tomato sauce and bacon bits. Using my veggetti spiral tool, I turned two small sweet potatoes into sweet potato noodles.
Sautéed these up on medium heat with a little bit of olive oil and crushed garlic for about 6-7 minutes. I mixed in some pieces of bacon I sautéed earlier and tomato sauce my sister made the night before. It’s important to toss your ingredients together before serving so you get a little bit of every ingredient in every bite.
More vegetable recipes are sure to come, so subscribe to my blog so you don’t miss out!
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