Sweet Potato and Zucchini Noodles
You know those times you crave pasta, but at the same time feel like something a little lighter and healthier? These Sweet Potato and Zucchini Noodles are the perfect pasta alternative for those occasions. To make these sweet potato and zucchini noodles, we used a spiraliser like this one from House. It’s super easy to use, you just twist your vegetables into the spiraliser and out comes your noodles. Most spiralisers make at least 2 different noodle sizes; I like to make thicker noodles but it depends on your preference and what you are using the noodles for.
These noodles were made using zucchini and sweet potato, but you can of course get creative and give other vegetables a try. First of all, I peeled the sweet potato, the turned both the sweet potato and zucchini into noodles using my spiraliser, before setting them aside. Next, begin making the sauce by cooking a chopped onion and some garlic in a medium saucepan until the onion begins to soften. Add some tinned tomatoes, dried parsley and oregano and salt and pepper. Let the sauce simmer while you make a start on cooking your noodles.
The noodles are about as easy to cook as it gets. Add a little olive oil to a frying pan and toss your noodles over a medium heat util the noodles soften. Then simple divide the noodles between your serving bowls and top with the sauce. They are also fantastic sprinkled with a little parmesan cheese.
- 2 medium sweet potatoes, peeled
- 2 medium zucchinis
- olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 x 400g tinned diced tomatoes
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- salt & pepper
Spirilise your sweet potato and zucchini and set aside.
Heat around 1 tablespoon of olive oil in a medium saucepan and cook the onion and garlic until beginning to soften. Add the tinned tomatoes, parsley, oregano and salt & pepper and let simmer for around 15 minutes.
When the sauce is almost done, add the spiralised sweet potato and zucchini to a frying pan along with a splash of olive oil and cook over a medium heat, stirring until the vegetables soften.
Divide cooked vegetable noodles between bowls and top with the sauce.