Roasted Sweet Potato Pasta


Roasted Sweet Potato Pasta

With Kale and Walnut Pesto

Roasting the sweet potato noodles gives them a nice, dry texture that holds the pesto very well. The pesto has a hint of orange in it, as well as a little bit of a spicy kick, which blends well with the earthy sweet flavors of the potatoes. If you would like a less spicy dish, eliminate the red pepper flakes.

Roasted Sweet Potato Pasta
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Roasted Sweet Potato Pasta
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Ingredients
FOR THE SWEET POTATO PASTA
  • 2 sweet potatoes peeled, ends cut flat and spiralized into spaghetti noodles
  • 2 TBSP extra virgin olive oil
  • 1/2 tsp sea salt
FOR THE PESTO
  • 1 bunch kale stems, removed
  • 2 garlic cloves minced
  • zest and juice of 1/2 orange
  • 1/4 tsp red papper flakes
  • 1/2 cup walnuts
  • 1/4 grated Parmesan cheese (or nutritional yeast)
  • 1/2 cup olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
Servings:
Instructions
To make the sweet potato pasta:
  1. Preheat oven to 400 degrees
  1. In a large bowl, toss the potatoes with the olive oil and salt
  2. Lay in a single layer on one or two baking dishes
  3. Bake until the potatoes are al dente. 12-17 minutes
To make the pesto
  1. In a bowl of a food processor, combine the kale, garlic, orange zest, and juice, red pepper flakes, walnuts, cheese, olive oil, salt and pepper.
  2. Process until it forms a smooth pesto, about 1 minute
  3. toss the pesto with cooked noodles.
Recipe Notes
Nutrition Facts
Serving Size 4
Servings Per Container 1/2 cup

Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 30g 10%
Dietary Fiber 10g 40%
Sugars 0g
Protein 7g 14%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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