Spiralized Sweet Potato Pasta with Creamy Garlic Almond Butter Sauce
This post was sponsored by the Cans Get You Cooking.
Oh creamy pasta.
But it’s not pasta. It’s sweet potatoes!
Story time. I was sent a spiralizer ages ago and finally busted it out for a couple dinners last week. I’m hooked. I’ve spiralized sweet potatoes, regular potatoes and zucchini. More to come. I really want to spiralize an apple just because it would be fun to eat apple spirals. But les be honest. It’d really just look pretty on oatmeal. Priorities.
So. Creamy sauce. Let’s discuss. For the pasta sauce I mixed together almond butter, worcestershire, garlic powder and chicken broth. I never go savory with almond butter…like ever! But now I’m going to be adding savory creamy garlic almond sauce to everything. Like a lasagna. Oh that could be way fabulous. Or even add some to a cheesy egg sandwich. To dream.
Along with a creamy dreamy sauce, this pasta also has fresh spinach and canned tomatoes.
I wish I always had my life together, but when I don’t, canned foods make me feel like I have my life together when I haven’t been to the grocery store in over a week and I can’t serve omelets or baked oatmeal for dinner AGAIN.
I tell you, turning a portion of my pantry into a “cantry” (all types of canned veggies and beans rtg at all times!) has been helpful in my marriage, because you can make your family a pretty fab dinner with a can of black beans. Oh yes. Just add some rice + greek yogurt/guac. Oh. And then, if you are me, you add crispy tortilla chips AND a small pile of sharp cheddar to it. 99% of the time we have cheese in the fridge and a bag of tortilla chips on top of our fridge. Do normal people keep chips on top of their fridge? My parents always did and now I do too. Tell me we’re normal.
Back to canned foods. I occasionally hear from my clients that they feel judged at the grocery store if they put cans in their basket. I don’t understand that at all. I mean, I understand how they feel, but I have to agree to disagree with them.
I love cans for many reasons, but mainly because they make my life easier AND prevent food waste. For instance, on occasion I go a little overboard on meal planning for the week and I end up not needing to make a dinner that I thought I would. With canned veggies, I don’t have to worry about the veggies going bad before next week.
Ohh and when I finally do use the cans, I do feel accomplished when I recycle all my empty cans that accumulate on my counter. Yay for endlessly recyclable metal cans.
And, if you are wondering about BPA in cans…
There’s been a lot of discussion and confusion about BPA, but the bottom line is that the leading U.S. and international food safety agencies have evaluated the science on BPA and continue to affirm its safety in food packaging. And I’m okay trusting the U.S. and international food safety agencies.
Moral of the story. It’s time to fill at least one dinner next week with sweet potato pasta that’s all cozy in creamy almond butter sauce.
Spiralized Sweet Potato Pasta with Creamy Garlic Almond Butter Sauce
Yield: serves 3-4
Ingredients:
sweet potato pasta
2 sweet potatoes
1/2 cup fresh spinach
1,14.5 oz can Del Monte basil, garlic, oregano diced tomatoes, rinsed & drained
creamy garlic almond butter sauce
1 1/2 cup chicken stock
1/2 cup almond butter
1 tablespoon worcestershire sauce
1 1/2 teaspoon garlic powder
Directions:
Use your vegetable spiralizer to make noodles out of your sweet potatoes. In a large sauté pan, heat olive oil over medium heat and add in sweet potato noodles. Toss frequently while making your almond butter sauce. In a small soup pot, combine all ingredients for the almond butter sauce. Heat until chicken stock is simmering and stir until a creamy sauce forms. If it seems a little thin, that’s fine. It’ll thicken when poured over sweet potato noodles.
Pour creamy sauce over cooking sweet potato pasta. Stir in spinach and Del Monte tomatoes. Bring mixture to a simmer and cover with a lid. Cook until sweet potatoes noodles are soft, about 10 more minutes of cooking. Eat as is, or serve with chicken/salmon/crispy chickpeas.
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