Creamy Spinach Sweet Potato Noodles with Cashew Sauce
Total Time
25 minutes
Prep Time
15 mins
Cook Time
10 mins
Rating
4.4 out of 5 stars
(96)
Ingredients
4-6 servings
- 1 cup cashews
- 3/4 cup water (more for soaking)
- 1/2 teaspoon salt
- 1 clove garlic
- 1 tablespoon oil
- 4 large sweet potatoes, spiralized
- 2 cups baby spinach
- a handful of fresh basil leaves, chives, or other herbs
- salt and pepper to taste
- olive oil for drizzling
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Preparation
Step 1
Cover the cashews with water in a bowl and soak for 2 hours or so.
Step 2
Drain and rinse thoroughly. Place in a food processor or blender and add the 3/4 cup water, salt, and garlic. Puree until very smooth.
Step 3
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.
Step 4
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.
Step 5
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Chef's notes
This recipe makes more than enough sauce – enough for at least 6 or 8 servings, if not more. The sauce is versatile and can be used for other dishes.
The size of the sweet potatoes will affect the number of servings. Adjust sauce-to-noodles ratio accordingly.
Feel free to add more herbs or flavors to the sauce for extra punch, such as chipotles, sriracha, bacon, roasted garlic, or caramelized onion.
