Looking for a healthy, colorful twist on traditional pasta? These Sweet Potato Noodles with Pesto are about to become your new favorite weeknight dinner. I love how this dish combines the subtle sweetness of spiralized sweet potatoes with fresh, aromatic pesto for a meal that’s not only nutritious but also incredibly satisfying.
Ingredients
- 2 large sweet potatoes, peeled
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup homemade or store-bought pesto
- 1/4 cup pine nuts (optional, for garnish)
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Ingredient Notes: Don’t have a spiralizer? Many grocery stores now sell pre-spiralized sweet potato noodles in the produce section. For the pesto, while homemade is fantastic, a good-quality store-bought version works perfectly fine when you’re short on time.
Instructions
- Using a spiralizer, create noodles from your sweet potatoes. If you don’t have a spiralizer, use a vegetable peeler to create long, thin strips.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add the sweet potato noodles to the skillet. Cook for 5-7 minutes, tossing occasionally with tongs, until they’re tender but still have a slight bite.
- Remove from heat and stir in the pesto, ensuring the noodles are evenly coated.
- Season with salt and pepper to taste.
- Serve immediately, topped with pine nuts and grated Parmesan if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to ensure your Sweet Potato Noodles with Pesto turn out perfectly:
- Don’t overcook the noodles – they should maintain some texture to avoid becoming mushy
- If your sweet potato noodles release excess moisture while cooking, drain it off before adding the pesto
- For meal prep, you can spiralize the sweet potatoes up to 3 days in advance and store them in an airtight container
- To make this dish vegan, simply use a dairy-free pesto and skip the Parmesan
- For extra protein, consider adding grilled chicken, shrimp, or chickpeas
This nutritious alternative to traditional pasta is perfect for busy weeknights when you want something quick yet nourishing. The natural sweetness of the potato noodles pairs beautifully with the savory pesto, creating a balanced dish that’s both satisfying and wholesome.
Sweet Potato Noodles with Pesto
Ingredients
- 2 large sweet potatoes peeled
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup homemade or store-bought pesto
- 1/4 cup pine nuts optional, for garnish
- Salt and pepper to taste
- Grated Parmesan cheese optional
Instructions
- Using a spiralizer, create noodles from your sweet potatoes. If you don't have a spiralizer, use a vegetable peeler to create long, thin strips.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add the sweet potato noodles to the skillet. Cook for 5-7 minutes, tossing occasionally with tongs, until they're tender but still have a slight bite.
- Remove from heat and stir in the pesto, ensuring the noodles are evenly coated.
- Season with salt and pepper to taste.
- Serve immediately, topped with pine nuts and grated Parmesan if desired.
