Balsamic Sweet Potato Pasta

I know we have all heard of zucchini pasta, but have you tried sweet potato pasta?  You have got to try this Balsamic Sweet Potato Pasta with Caramelized Onions.

Quite possibly one of the most delicious meals I have made in a while.  It was one of those meals I threw together as I was trying to use up some odds and ends in the kitchen.  It was so good, that I had to share it with you!

 

Balsamic Sweet Potato Pasta - My Whole Food Life

 

I used a spiralizer to make the pasta.  I have the Paderno.  It’s one of the only spiralizers that can do hard veggies like sweet potatoes and beets.

Sweet potato pasta is life changing!  You have to try it.  This recipe is vegan, gluten free and paleo.  Super easy to whip up too.

You can see how easy the spiralizer is to use in the video below. For more videos, you can subscribe to my You Tube Channel.

 

Balsamic Sweet Potato Pasta

Yields 4 servings

Balsamic Sweet Potato Pasta

A healthy meal ready in under 30 minutes!

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

Instructions

  1. In a large saute pan , on medium-low heat, add the onions and oil. Cook covered and stir occasionally so the onions don't burn. About 7 minutes. Once they look translucent, add in the rest of the ingredients except the spinach and pepitas. Cook for another 5-7 minutes until the sweet potato pasta softens a little. Lastly, add in the spinach and cook only until it starts to wilt slightly. Sprinkle the top with pepitas and serve immediately for best results. It should keep several days in the fridge as well. Enjoy!
7.6.2
1416
http://mywholefoodlife.com/2015/08/02/balsamic-sweet-potato-pasta/

Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

15 thoughts on “Balsamic Sweet Potato Pasta

  1. I bought a whole bag of sweet potatoes so now I know what I should do with them!!! Great recipe. I just turned vegan, so every single tip and recipe is so priceless for me!
  2. I am going to ask my favorite Italian chef to make this. His restaurant just made the Best Italian Restaurant, in the whole county! Let's hope he will make this!I think it would be a hit to all the vegans, that would like to eat out. He already makes gluten free pasta.
  3. can noodles be spiralized in advance (and if so, how to keep them "fresh") and kept in fridge for a day or 2 until ready to cook and serve? have just started making 5 meals/nite to last the week with a friend, but we have different gadgets in our personal supply, so we share them when we get together to cook.
    1. Yes they can. I almost always spiralize the day before. I just keep them in a colander with a bowl underneath to catch any liquid that leeches out. I store them in the fridge. They are good for a couple days that way.
  4. This sounds like a great idea! Think I might try using arugula instead of spinach since I generally don't like the flavor of it. Do you think that would be a good combination of flavors? I'm not vegan, but I really enjoy some of your recipes! One of my favorites is the sweet potato three bean chili. Even my super meat-eating husband likes that. His first question when I make an all veggie meal is "where's the meat?" But he doesn't even miss it in that dish! Trying to cook healthy for him while still keeping him happy! Thanks for sharing your recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *