As much as I love a big bowl of pasta, it’s not really the best thing on a hot summer night when you want something lighter. Over the past couple of weeks I have been experimenting with different veggies as substitutes for pasta. Zucchini is a popular one that pairs really well with pesto or pasta sauce. For sweet potato noodles, I went with Asian/Thai inspired flavors and loved how it turned out! To make “pasta” out of the sweet potatoes, I used a Procizion spiral slicer. (They were kind enough to send me one to try out!) Although it takes a little muscle to push the sweet potatoes through, I have a feeling it will become a frequently used gadget in my kitchen.
In case you need more convincing to try this dish, let’s take a quick look at how subbing a vegetable for pasta can add not only flavor but numerous healthy benefits.
- One cup of white pasta has 330 calories, while one cup of sweet potato pasta has only 114!
- Pasta has little to no Vitamin A, while one cup of sweet potato pasta provides over 300% of the RDA.
- Both white pasta and sweet potatoes actually have a similar amount of fiber – around 4 grams.
- Traditional pasta does have more protein, but you can make up the difference with the addition of ground meat, tempeh, or chickpeas as a topping.
- Vegetable “pasta” is a great alternative for those with gluten-intolerance who can’t tolerate most traditional pastas.
Toss out your boring traditional pasta for these sweet potato noodles with a kick!
- 3 sweet potatoes, peeled
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 2 cups spinach leaves
- 1/2 bell pepper, cut in thin strips
- 2/3 cup chickpeas, cooked
- 1 tablespoon minced fresh ginger
- 1 tablespoon sriracha
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- Use a spiralizer/spiral slicer to make the sweet potato noodles. I used 3 potatoes to make about 2 1/2 cups of sweet potato pasta.
- Heat olive oil in a large stock pot over medium heat. Add the sweet potatoes and stir gently. Cook over medium heat for 5 minutes.
- Add the spinach, chickpeas, bell pepper and garlic. Cook for another 3-5 minutes or until the spinach is wilted and the garlic is aromatic.
- Turn off the heat and stir in the ginger, sriracha, vinegar, paprika and coriander.
- Serve warm or cold with additional sriracha.