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Sweet Potato Noodles with Home-Made Pesto – Justina Elumeze
Recipes

Sweet Potato Noodles with Home-Made Pesto

08/10/2017

Sweet Potato Noodles with Home-Made Pesto Sauce - JustinaElumeze.com Main

Sweet potato noodles are really cool.

High in antioxidants, vitamins and weight-zapping resistant starch, they’re a much healthier option than regular noodles.

Add to the mix some home-made pesto and you’ve got one tasty and ultra healthy dish!

The dietary fibre resistant starch resists digestion (it’s all in the name), making it an effective weight loss aid as it literally goes right through you!

Several studies (including this one) have found that regular consumption of foods which contain resistant starch – including sweet potatoes – can reduce fat faster than some non-resistant starch foods.

This is because resistant starch has the ability to promote healthy gut, which in turn leaves one feeling satiated.

So include resistant starch foods into your diet. Your gut and waistline will love you all the more for it!

This sweet potato noodle recipe is an ideal way of getting a delicious intake of resistant starch and is super quick and easy to make. Sweet Potato Noodles with Home-Made Pesto Sauce - JustinaElumeze.com 2

The spiralized sweet potatoes are saut̩ed for a few minutes and the home-made pesto Рwhich is just as quick to make Рcompliments it really well.

If you wish, you could add some more vegetables of your choice for a more substantial meal or just eat it on its own (I added some sautéed mushrooms and spinach). Either way, this sweet potato noodle with pesto dish is utterly delish!

 

Sweet Potato Noodles with Home-Made Pesto
Sauted sweet potato noodles with freshly made pesto combined to make one tasty meal, ready in just under fifteen minutes!
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For the Basil
  1. 2 cups basil
  2. 1/2 cup parmesan
  3. 1/2 cup extra virgin olive oil
  4. 1/3 cup pine nuts
  5. 3 garlic cloves
  6. Pinch salt
  7. Pinch pepper
For the Sweet Potato Noodles
  1. 2 large sweet potatoes
  2. 2 tbsp. extra virgin olive oil
  3. Pinch salt
  4. Pinch pepper
For the Pesto
  1. Dry pan roast the pine nuts for a few minutes.
  2. Add the basil and garlic into a blender and blend for a few minutes before adding the pine nuts and parmesan and blending some more.
  3. Whilst the blender is still on, slowly add the oil, stopping to scrape the sides when necessary.
  4. Add the salt and pepper to taste and continue blending until you have your desired consistency and taste.
For the Sweet Potato Noodles
  1. Wash and peel the sweet potatoes.
  2. Half them and cut the ends off. Place them in the spiralizer and spiralize.
  3. Heat a pan with the oil and add the noodles to the pan. Add the salt and pepper and stir briefly for a few minutes until softened.
  4. Once cooked remove from the pan and serve along with the pesto.
Notes
  1. You can add a few drops of water to ensure that the potatoes do not stick to the pan when cooking.
  2. Avoid overcooking the sweet potatoes so that they don't get mushy.
Justina Elumeze https://justinaelumeze.com/
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