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.
