THIS. RECIPE. The Alfredo sauce is so good I cannot explain. The creaminess and peppery flavor of the Alfredo compliments the slight sweetness of sweet potato perfectly. You can use another type of pasta such as spaghetti squash, whole wheat noodles, lentil pasta, etc.
This list may look long but I promise this is super easy!
Servings: 2-4
Prep time: 20-30 min
Cook time: 15 min.
Ingredients
For the linguini
2 sweet potatoes
1/4 cup chopped onions
1 cup chopped white mushrooms
2 tsp minced garlic
one handful organic spinach
1 tsp olive oil or ghee
salt to taste
For the Alfredo
1 cup cashews, soaked for at least 30 minutes then drained
1 cup cauliflower, chopped & steamed
1 cup almond milk (or other nut milk)
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 cup chopped onions
2 tsp minced garlic, or 1 tsp garlic powder
1 tsp olive oil or ghee
Steps
Peel sweet potatoes either with mandolin or vegetable peeler into noodle like pieces, set aside then chop onions and mushrooms, set aside.
For the Alfredo sauce, steam the cauliflower either in a steaming basket on the stove, or in the microwave. I used riced cauliflower and steamed it in a bag in the microwave, but really anything works.
While the cauliflower is steaming, heat ghee or olive oil in a pan then sauté onion and garlic, then add all Alfredo ingredients into a food processor and process until creamy
For the linguini, heat olive oil or ghee in a large skillet then add onions, mushrooms, and garlic. Sauté for about 5 minutes.
Add sweet potato linguini, sauté and continuously stir until soft, about 10 minutes (it helps if you occasionally cover the pan for about a minute every once in a while to make them softer).
Add spinach and the Alfredo sauce, optional: serve with chopped fresh spinach and smoked paprika.