Who knew healthier pasta with avocado sauce could be so simple, fresh and easy to make? The sauce goes well these vegetable noodles and who isn't intrigued by a sweet potato dish! The recupe below makes about 2 cups of sauce but for this dish you only need about 6 tablespoons - You can also use the sauce as a dip for veggies or spread on sandwiches. It is even freezer-friendly.
- 1/2 C Pumpkin seeds
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1 Medium avocado, pit removed and flesh scooped out
- 1/2 C Fresh corriander
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1 Garlic clove, minced
- 1 tbsp Nutritional yeast
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1/4 C Fresh lime juice, from 1 to 2 limes
- 3 tbsp Extra-virgin olive oil
- 1/2 C Water
- 1 tbsp Extra-virgin olive oil
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1 Large sweet potatoes, peeled and spiralized
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6 tbsp Creamy avocado sauce (or more as needed)
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Vegetables, As desired
- Add pumpkin seeds to a pan over medium heat. Toast, stirring often, until the seeds begin to pop (about 3 to 5 minutes).
- Add toasted pumpkin seeds, avocado, coriander, garlic, nutritional yeast, lime juice, olive oil, water and the salt to a food processor or blender. Blend until smooth. If the sauce seems too thick, blend in a few more tablespoons of water. Taste then adjust with more salt as needed.
- Store sauce in the refrigerator with a sheet of plastic wrap pressed on top to prevent air from turning the avocado brown.
- If adding extra veggies: Heat oil in wide non-stick pan over medium heat. Pan-fry vegetables and set aside.
- Using the same wide non-stick pan over medium heat, add extra oil if necessary and cook sweet potato noodles. Toss with pasta tongs and cook until al dente — the noodles should be wilted, but still have a slight crunch (about 5 to 7 minutes*). As they cook, keep tossing so that all the sweet potato noodles have a chance to hit the bottom of the pan.
- Squeeze half a lime over the noodles then toss with the creamy avocado sauce. If the noodles seem dry, add an extra tablespoon.
*Do not let the noodles cook any longer or else they will become mushy and fall apart.
How to make sweet potato noodles without a spiralizer: The spiralizer is not the only way to make noodles. You can use a mandoline or also a standard vegetable peeler to make wide noodles or ribbons.
Substitute pumpkin seeds: Pumpkin seeds are shelled pumpkin seeds and are quite inexpensive to buy. Pistachios, pine nuts, almonds, and walnuts are also excellent options for making the sauce.
Add protein: These noodles are more filling than you’d think, but adding some protein on top is a nice idea. I love adding mushrooms, spinach or pan-fried tofu.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.