“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”
– Cesar Chavez
Wait one comfort-food-scoffing second and look…
Yes, that’s right, I’ve seriously brought you a recipe that asks you to make noodles/ pasta out of sweet potatoes. And, no, I don’t mean mix sweet potato with eggs and flour to make sweet potato flavoured pasta.
Um, no. That would be silly.
I mean sweet potato noodles, straight from the spiraliser and into your mouth.
First of all: too cool for words I mean, sweet potato noodles… →foodie ingenuity at work here people! ←
Secondly: they are so good, so tasty, so nutritious that I have considered giving up regular pasta/ noodles all together…
OK, all jokes aside (I couldn’t give up regular pasta/ noodles on a regular basis because, well ❤️pasta and noodles❤️) these sweet potato slinky-like noodles are indeed the bomb and are an acceptable alternative for regular pasta and/ or noodles.
And today I’m going full Vegan on you. Not because I am a vegan, or vegetarian, or anything but, despite my love of meat, eggs and cheese (but really its all about the cheese, I could not live without the cheese) I also happen to be lazy at times.
You know, I’m the sort of person who will leave the dishes after dinner with a shrug of my shoulders and an obligatory I’ll do them in the morning only to get up the next morning, groan at the sight of dishes – with dried and crusty food remains that no amount of scrubbing will remove – and will procrastinate about cleaning the dishes for the rest of the day until finally, I need a plate for next meal which will only appear if I wash up.
I’m also the sort lazy person that, when really hungry and wanting dinner, I will convince myself that, despite the insatiable hunger I’m feeling, the act of skipping out to the local supermarket (a three minute drive btw) to buy some meat to go with the vegetables (read: microwave rice) I have at home, is simply too much of an ordeal and that I should be happy with just vegetables.
Or order take-out as is usually the case.
OK I’m not actually that “lazy” but the examples above usually come about because I’ve spent most of my day cooking, taste-testing (and then cooking again because the first “cooking” didn’t turn out great), photographing, editing photos, writing posts and all the other food blogging stuff which really takes up most of my time.
No wait, all of my time which is kinda cool because I love it.
But when I actually need to do something non blog related, I’m usually dead tired and ready for the quickest – and easiest solution. Which is usually not doing it.
So when I’ve finished a day of food blogging, want dinner, have no meat in the house but a pantry full of sweet potatoes and a brand new Paderno Spiralizer to try then, yes, I’m going to become Vegan for the day.
And when food turns out like this, Ay Caramba!, veganism feels strangely appealing.
Of course spiralizing fruit and vegetables is hardly a new thing (you’re probably rolling your eyes at me – stupid spiralizing newbie) but, that’s it, I AM a spiralizing newbie and, right now, I couldn’t be more excited about it I mean, I’m making noodles out of frickin’ vegetables.
This is so cool – and by cool I mean food nerd cool (a little different from normal, sane person cool).
I am new to the spiralizing bandwagon but, now that I’m on, I won’t be getting off and, I warn you, there may be a lot of spiralizer recipes coming your way because… I’m obsessed.
But the sweet potato noodles are only half the fun of this recipe because – ta dah! – we also have The Nude Food hero’s 5 minute roasted red pepper sauce to pour all over them. Super tasty sweet potato noodles drowning in a creamy, roasted red pepper sauce that has been spiked with chilli
↑Foodie heaven is this way guys↑
If you haven’t heard, seen, or tasted this 5 minute roasted red pepper sauce, first of all YOU MUST MAKE THIS SAUCE.
Secondly this is the sauce for you if you’re a little bored with your average tomato based sauces, especially when it comes to pasta dishes. It can be use to replace a jar of tomato based sauce or even chopped tomatoes to turn up the deliciousness in your every day meals.
I know I’m biased but, I think it tastes better than normal tomato sauces.
And it’s so quick and easy to make; just 5 minutes of your time (plus passive roasting and cooling time) will give you about 4 cups of this creamy sauce ready to use in so many recipes… including this one where it’s mixed with chilli and garlic to become a roasted red pepper arrabbiata
And then you will cook the sweet potato noodles, pour over this sauce, sprinkle over olives and basil and shovel all that foodie goodness into your mouth one overloaded forkful after another – because you’re classy like that.?
Sweet potato noodles – how awesome are they?!?!?!?!?!?
Roasted Red Pepper Arrabbiata with Sweet Potato Pasta/ Noodles
Prep Time: 15 mins || Cook Time: 15 mins || Serves: 4 – 6
- 500g Sweet potato
- dash of olive oil
- 1 medium onion, diced
- 3 – 5 cloves garlic
- 1/2 to 1 tsp of ground cayenne pepper (depending on your love of chilli)
- 1 1/2 Cups of Roasted Red pepper Sauce (see link above -can be substituted with equal amounts of fresh, or canned, chopped tomatoes)
- 1/2 cup olives
- handful fish basil leaves
- Place the sweet potato through your spiralizer.
- Place a large pan or skillet over medium heat and sauté the onions in the olive oil for a few minutes or until soft, add the garlic and cayenne pepper and stir for another thirty seconds or until fragrant.
- Add the sweet potato noodles and 1/4 cup of water, stirring until the noodles start to wilt and most of the water has been absorbed or evaporated. Add the roasted red pepper sauce (or chopped tomatoes) cover and simmer for a few minutes or util the sweet potato is cooked to your liking.
- Stir through the olives and serve. Top with fresh basil leaves.