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Sweet Potato Noodles with Almond Sauce - PureWow
Sweet Potato Noodles with Almond Sauce PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Allow us, if we may, to imagine a dream food: It’s decadent and starchy and filling, like pasta, but it’s still packed with protein, low in saturated fat and full of vitamins. Oh, and it’s vegan. Meet “swoodles” (aka sweet potato noodles) with creamy almond sauce. Our dinner prayers have been answered.

RELATED: Zoodles Might Be the Best Thing to Ever Happen to Dinner

Makes 4 servings

Almond Sauce

2 tablespoons extra-virgin olive oil

3 shallots, minced

2 garlic cloves, minced

3 tablespoons all-purpose flour

2 cups plain, unsweetened almond milk

2 tablespoons Dijon mustard

Salt and freshly ground black pepper

Sweet Potato Noodles

2 tablespoons extra-virgin olive oil

3 sweet potatoes, cut into noodles (made using a spiralizer)

4 cups roughly torn kale

Salt and freshly ground black pepper

½ cup toasted, salted almonds, roughly chopped

1. Make the Sauce: In a medium pot, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until fragrant, about 1 minute.

2. Stir in the flour and cook, stirring constantly, for 1 minute. Add the almond milk, whisking constantly to prevent lumps from forming in the sauce. Whisk over medium heat until the mixture comes to a simmer. Simmer for 4 to 5 minutes.

3. Whisk in the Dijon mustard and season the sauce with salt and pepper. Cover and continue to warm the sauce over low heat while you prepare the noodles.

4. Make the Noodles: In a large sauté pan, heat the olive oil over medium heat. Add the sweet potato noodles and sauté, tossing occasionally, until they are nearly tender, 5 to 6 minutes.

5. Add the kale and toss until it wilts. Add the sauce and toss until the noodles are well coated.

6. Just before serving, add the almonds and toss to combine. Season with salt and pepper. Serve immediately.

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