Sweet Potato Noodle Puttanesca

Sweet Potato Noodle Puttanesca

We love pasta.  Actually we REALLY love pasta.  But sometimes, we want to have a meal with all the spectacular flavors of pasta without all the carbs.  These sweet potato noodles do the trick. Plus, they add a slightly sweet flavor which is always welcome especially when matched with the salty olives and capers in this puttanesca.

Puttanesca is usually made with anchovies but we obviously chose to forgo those for our meatless variety; however, it does not lack flavor thanks to plenty of garlic and tomatoes. Finally, it is topped with toasted pine nuts and sweet basil for an irresistible finish.  We love this sweet potato noodle puttanesca and have a feeling that you will as well.  It will leave you feeling satisfied but not guilty.  In fact, don’t even hesitate to have a second helping because this meal is about as healthy as you can get for a pasta.  Did I mention that we love pasta?  Probably too much.  But thanks to this sweet potato noodle puttanesca we can have it as often as our hearts desire.  You should too.

 

Sweet Potato Noodle Puttanesca
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 Quart Mixed Cherry Tomatoes (Halved)
  • 1 Heaping Cup of Mixed Pitted Olives (Halved)
  • 3 Sweet Potatoes (Spiralized)
  • 5 Cloves Garlic (Minced)
  • 1 Medium Onion (Minced)
  • 2 Cups Vegetable Stock
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Capers with Juice
  • 1 Bunch Fresh Sage (Chopped)
  • 1 Bunch Fresh Thyme (Leaves Removed, Stems Discarded)
  • ½ tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • Toasted Pine Nuts for Garnish
Instructions
  1. Wash and prepare all produce.
  2. In a deep pot over medium heat, add 1 Tbsp of olive oil. Add the onion and garlic and sauté for 1 minute.
  3. Add dried and fresh spices and sauté for an additional 3 minutes until fragrant.
  4. Add the tomato paste to the pot. Stirring constantly to prevent burning allow to cook for 2 minutes.
  5. Pour the vegetable stock to the mixture and stir to incorporate.
  6. Bring mixture to a boil.
  7. When boiling add the sweet potato noodles and tomatoes. Remove from heat and cover for 10 minutes.
  8. While noodles cook off the heat toast your pine nuts in a dry skillet over medium heat. Stirring frequently for approx. 2 minutes or until golden brown and all sides.
  9. After ten minutes uncover the pot and stir in olives and capers.
  10. Serve using tongs or a slotted spoon to prevent excess liquid in your plates.
  11. Enjoy

 

      


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