Sweet Potato Noodles With Garlic Cashew Cream, Kale, and Mushrooms


After months and months of spiralizing for my upcoming cookbook (which is coming out June 3rd!! Links to preorder are here), I was pretty burnt out from spiralizing EVERY SINGLE DAY, but as it turns out, I can't stay away from the gadget for too long! I had a craving for noodles, so sure enough I whipped out my spiralizer and started cranking out a sweet potato. I forgot how much I love these veggie noodles! 

The sauce for this pasta dish is made with just garlic, cashews, and filtered water, and despite it's creamy, decadent texture, there's no reason to feel guilty eating this spaghetti bowl. Add in some kale and mushrooms, and you've got a vegetable-based heaven.

Ingredients (serves 1)

  • 2 small/medium sweet potatoes (or 1 large)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 heaping cup of chopped shiitake mushrooms 
  • 1 cup regular kale or baby kale
  • Optional: sprig of parsley for garnish
  • Cashew Cream Sauce
  • 2 cloves of garlic, chopped
  • 1/2 cup raw unsalted cashews
  • 5 tablespoons filtered water

1. Cut off ends of sweet potatoes, and slice in half crosswise. Spiralize using a small noodle blade. Set aside.

2. Prepare sauce by blending garlic, cashews, and water together until mixture is smooth. If there are chunks from the cashews or garlic, keep blending or add more water as needed (1 tablespoon at a time). Use a spoon to scrape the sides to help blend easier. Sauce should be thick and creamy, but smooth without chunks or pieces. 

3. Heat up 1 tablespoon EVOO in a medium pan on medium heat. Add mushrooms and cook for 2-3 minutes. Then add kale and cook for an additional 1-3 minutes or until kale has wilted and mushrooms are cooked. Remove from heat and set aside.

3. Heat up 1 tablespoon EVOO in a large pan on medium heat. Add sweet potato noodles and toss to coat in olive oil. Cover and cook for 6-7 minutes or until sweet potatoes become soft, but remain firm enough so they don't fall apart.

4. Add mushrooms and kale to the sweet potato pan, and lower to very low heat. Add in cashew sauce and toss together until evenly coated. Serve warm, and top with a sprig of parsley, if desired.