2 large sweet potatoes (or 4 small ones)
1 tablespoon avocado or coconut oil
1 cup asparagus, chopped
1 cup baby bella mushrooms, chopped
Roasted Red Pepper Cream Sauce (recipe below)
Sea salt, to taste
Roasted Red Pepper Cream Sauce:
1 cup cooked sweet potato chunks
1 cup coconut or almond milk
1 teaspoon dried basil
2 garlic cloves
1 roasted red pepper (I roasted mine in the oven at 450˚ (F) until it was tender, but brown/black and crispy on the outside)
1/2 teaspoon salt
Instructions: Blend all ingredients together in a blender on high until the mixture is smooth.
1. Begin by making the noodles with a spiralizer, following the instructions of the spiralizer, or a vegetable peeler to make fettuccine noodles. Place the noodles in a bowl and set them aside (I used two small sweet potatoes and saved the other two for the sauce).
*Time Saving Tip: You can make the noodles while you are roasting the red pepper for the sauce!
2. Boil the remaining sweet potatoes until they are tender.
3 .In a large, hot skillet, sauté the fresh asparagus and mushrooms in the avocado or coconut oil until they are tender (I usually add a little salt here, too).
4. Add in the sweet potato noodles and cook them until they are tender, but not too long, otherwise they will become mushy.
5. Immediately add the cream sauce, tossing everything together so it is well-coated.
6. Allow flavors to soak in by placing a cover over the pan for a minute or two, adjusting any seasonings as needed.
7. Serve and enjoy!
Chicken can be added to give this dish more protein!