Sweet Potato Pasta with Brussel Sprouts and Pistachios

Prep Time 10 min Cook Time 10 min Serves 3-4 servings     adjust servings


  • 1 large sweet potato peeled and spiralized
  • Roughly 4 cups of Brussel sprouts
  • 2 T coconut oil
  • 1 T maple syrup
  • sea salt to taste
  • 1 tsp garlic powder (optional)
  • 1 cup raw pistachios


  1. Peel the sweet potato and spiralize it . Set aside
  2. Cut the ends off the Brussel sprouts and quarter them.
  3. Add the Brussel sprouts to a large saute pan with the oil and maple syrup.
  4. Cook covered on medium to low heat. You may need to add a little extra oil or some water if the oil cooks off. Keep a close eye on them and stir every couple minutes. They should be soft in about 7 minutes or so. Once the Brussel sprouts look soft, add in the sweet potato and sea salt. Stir together for another couple minutes until everything looks softened.
  5. Lastly, add the pistachios and mix well.
  6. Serve immediately or refrigerate for later.


Recipe Notes

If you wanted to take some of the sweetness out of this dish, you could add some chili powder.

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