Sweet Potato Spaghetti [Aglio e Olio]

Name: Sweet Potato Spaghetti [Aglio e Olio]
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; ¼ cup aquafaba; 4-5 cloves garlic; 2 teaspoons dried parsley; 1 teaspoon red pepper flakes; ½ teaspoon sea salt; 5 ounces (142 grams) baby spinach; Vegan Parmesan Cheese; red pepper flakes

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
209 kcal
Course
Side Dish, Main Course
Cuisine
South American, American, Canadian

Sweet Potato Spaghetti [Aglio e Olio]

Iris Warren

Report

Pasta aglio e olio gets a wholesome twist with this sweet potato spaghetti. It's spicy, garlicky and despite its name, it's oil free!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

4 medium sweet potatoes use potatoes that are narrow and long
¼ cup aquafaba or vegetable broth
4-5 cloves garlic minced
2 teaspoons dried parsley
1 teaspoon red pepper flakes or to taste
½ teaspoon sea salt or to taste
5 ounces (142 grams) baby spinach approx. 4 packed cups

For Serving (optional)

Vegan Parmesan Cheese
red pepper flakes

Add to Shopping List

Instructions

Peel and spiralize your sweet potatoes into spaghetti. Set aside.
Use a large skillet and add the aquafaba (or broth), along with the garlic, parsley, pepper flakes and salt. Sauté over medium heat for 2-3 minutes, watching carefully to prevent burning.
Add the sweet potato spaghetti to the pan and mix to evenly coat with the spices and cook over medium-high heat for 5-7 minutes, until slightly softened, but do not overcook. Add a few splashes of water or broth as needed, to prevent the noodles from sticking to the pan.
Turn off the heat and add the spinach. Stir until wilted and then serve.

Equipments used:

Notes

For ease of spiralizing, use sweet potatoes that are narrow, long, and straight. Or you may purchase pre-spiralized sweet potato noodles from your grocery store to save time.
If using canned aquafaba with salt, you may want to reduce the salt in the recipe, and then taste and add more, if needed.
Do NOT overcook the noodles. You want the noodles tender but crisp, and not overly soft, for the best texture and to mimic 'al dente' pasta.
If you don't have spinach, you may sub for another green veggie. Precook your greens if necessary.
For less spice, reduce the red pepper flakes by half. This dish is traditionally spicy, but be sure to spice to your taste and tolerance.
Leftovers keep refrigerated in a sealed container for 3-4 days.

Nutrition Information

Show Details

Calories 209cal (10%) Carbohydrates 48g (16%) Protein 5g (10%) Sodium 452mg (19%) Potassium 983mg (28%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 35535IU (711%) Vitamin C 16mg (18%) Calcium 111mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories	209cal	10%
Carbohydrates	48g	16%
Protein	5g	10%
Sodium	452mg	19%
Potassium	983mg	21%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	35535IU	711%
Vitamin C	16mg	18%
Calcium	111mg	11%
Iron	2mg	11%