Creamy Spinach + Sweet Potato Swoodles

Paleo | Whole30 | Gluten-Free | Vegan | Vegetarian | Dairy-Free

I have to confess, I’ve never been a huge pasta fan, unless it was stuffed with cheese and meat and slathered in a heavy sauce. I mean, who doesn’t love that? However, I can most definitely get behind sweet potato “pasta.” I love the mild sweet flavor the sweet potato brings and the variety of ways you can serve the “noodles.” As always, feel free to mix up the veggies in this dish. Get creative and swap in some kale or bok choy for the spinach. You can also add some roasted chicken or shrimp for more protein.

Serves 4

• 2½ tablespoons extra-virgin olive or avocado oil
• 5 garlic cloves, coarsely chopped
• 1 cup raw cashews, soaked in ½ cup water for 3 hours and drained
• ¼ cup unsweetened almond milk
• Salt and freshly ground black pepper
• Pinch of ground nutmeg
• 2 cups halved cherry tomatoes
• ½ cup chopped white onion (about ½ medium)
• 6 cups baby spinach
• 2 pounds sweet potatoes (about 2 large), peeled and spiralized (see Note)
• Red pepper flakes (optional)

In a medium skillet over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and cook, stirring, until tender, 1 to 2 minutes. Use a slotted spoon to remove the garlic from the pan, leaving the oil behind.

In a blender or food processor, combine the cashews and garlic. Add ½ cup water, the almond milk, ½ teaspoon salt, ½ teaspoon black pepper, and the nutmeg and blend until smooth. Set aside.

Add the cherry tomatoes to the same pan you used for the garlic and set over medium-high heat. Cook, without stirring, until the heat begins to blister the skin, 2 to 3 minutes. Reduce the heat to medium and add the onion. Cook, stirring, until the onion is tender and lightly browned, 5 to 7 minutes. Add the spinach, along with an additional ½ tablespoon of the oil if the pan looks dry. Cook, stirring, until the spinach wilts, 3 to 4 minutes. Remove from the heat.

In a large bowl, toss the spiralized sweet potato noodles with the remaining 1 tablespoon oil and season with a pinch each of salt and black pepper.

In a large skillet or Dutch oven over medium heat, cook the sweet potato noodles, stirring frequently, until tender, 7 to 10 minutes. Add the spinach mixture and the cashew cream, stir to coat, and cook until the sweet potatoes are heated through, 8 to 10 minutes.

Sprinkle with red pepper flakes for a touch of heat, if desired, and serve immediately.

Tip When you’re making your swoodles, spiralize a couple of extra sweet potatoes and store those noodles in the fridge for the week. Having them on hand will make weeknight dinners and breakfasts extra easy.