Sweet Potato Noodles with Creamy Tuscan Pumpkin Sauce
User Reviews
4.6
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
-
Calories
221 kcal
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Course
Main Course
-
Cuisine
American
Sweet Potato Noodles with Creamy Tuscan Pumpkin Sauce
Report
STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free, VeganThis sweet potato noodle recipe makes an easy vegan or vegetarian dinner, loaded with plant-based protein. It tastes like a Fall-inspired baked spaghetti!
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Ingredients
- 1 tablespoon olive oil
- 1 onion , chopped
- 1 clove garlic , minced
- 1 cup strained tomatoes
- 1 cup pumpkin puree
- 1/4 cup water
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1/2 cup coconut milk (or coconut cream)
- 1 teaspoon sage minced, fresh
- 2 large sweet potato about 2 pounds
- 1 cup kale chopped
- 1.5 cups chickpeas or 1 15-ounce can, drained and rinsed, cooked
Instructions
- Peel and spiralize the sweet potatoes to make "noodles" then set them aside.
- Heat the olive oil in a large skillet over medium heat and sauté the onion for 5 minutes, until it starts to soften. Add in the garlic and stir for another minute, just until fragrant.
- Add in the strained tomato puree, pumpkin, water, salt, cinnamon, maple syrup, coconut milk, and sage, and stir well to create a creamy pumpkin sauce.
- For an easy skillet meal, stir in the kale, sweet potato noodles, and chickpeas and bring the sauce to a boil. Cover with a lid and lower the heat to let the vegetables cook until the sweet potato noodles are as tender as you want them to be, about 10 to 15 minutes. Serve warm.
- For a freezer meal, place the sweet potato noodles, kale, and chickpeas in a 9-inch by 13-inch casserole dish and pour the pumpkin sauce over the top. Stir well, then seal with an airtight lid and store the casserole in the freezer.
- To reheat the frozen casserole, transfer it to the fridge to thaw overnight for even cooking. Once thawed, place the cold casserole in a cold oven (so the glass won't shatter from a drastic temperature change) and set the temperature to 350ºF. Bake until warm and bubbly, about 45 to 60 minutes, stirring halfway through the baking time to ensure even baking. Serve warm with any other toppings you like.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Sodium
786mg
(33%)
Potassium
698mg
(15%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
11610IU
(232%)
Vitamin C
32.2mg
(36%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Sodium | 786mg | 33% |
| Potassium | 698mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 11610IU | 232% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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