Sweet Potato Pasta with Pesto and Purple Cauliflower (Vegan/Paleo/Whole 30)
I LOVE my Inspiralizer (featured on our Products page!). It makes making "noodles" the EASIEST thing ever! (The one I use is on our Products page.) For this recipe, I used it to make sweet potato noodles! It turned out super hearty, so I think going into spring and summer, I would switch this to zucchini noodles for a lighter dish and save some of the lemon to squeeze on top.
I love to serve it family style so everyone can decide their own portion and go in for seconds — the true way I test whether a dish is worth serving again. This definitely passed! And the best part is that it only takes about 30 minutes. YAAAAAS.
This recipe is EASY, family-friendly, quick (good for weeknights!), and soooo delicious.
For the Sweet Potato Noodles and Cauliflower:
- 3 large sweet potatoes, peeled (summer option: 7 zucchini)
- 1/2 head purple cauliflower, chopped (omit for summer option)
- 2 cloves garlic, chopped
- Avocado oil
- Sea salt to taste
Spiralize your sweet potatoes into noodles, and chop your cauliflower. Heat ghee on a large skillet on medium to medium-high. Add garlic and cook for about 2 minutes until the garlic is slightly browned and aromatic. Add in noodles and cauliflower. Let cook, stirring regularly until tender (about 15-20 minutes). Salt to taste!
NOTE: if you decide to cook the spring version, zucchini noodles usually take a little less time! Probably 10-15 minutes depending on your stovetop.
For the Pesto:
- 1 ripe avocado
- Juice of 1 lemon
- 1/4 cup toasted pine nuts (plus a little to garnish if you wish!)
- Handful basil
- 1/2 cup avocado or olive oil
- 2 garlic cloves, chopped
Toast the pine nuts in a little avocado oil on the stove top (you can use the same skillet to cook the sweet potato noodles).
In a blender, add the avocado, lemon juice, pine nuts, basil, oil of choice and garlic and blend on high until smooth. This is where you have to use your judgement — it can sometimes get a little thick. You want it to be smooth and pourable, but not runny! Add in more avocado oil or a little water (I use filtered water from my Berkey for cooking) and blend until you reach the consistency you like for pesto.
Once your "noodles" are cooked and your pesto is ready, all that's left is to combine in the skillet and serve!