Shhh… let me tell you a dirty little secret… please don’t tell anyone, OK? Here goes: although I no longer eat gluten, and have cut down dramatically on my consumption of all refined flours, I still have frequent cravings for what used to be my favorite all-time dish: stretchy, white, glutinous spaghetti.
That is the bad news.
The good news, and the clean little secret I have discovered, is that spaghetti does not need to be made out of wheat (or grains for that matter), to be satisfying.
Since I discovered my gluten intolerance, I have made “pasta” from beets (see Beet Spaghetti with Creamy Goat Cheese Sauce), from spaghetti squash (see Creamy Curried Spaghetti Squash) or from zucchini, as well (no recipe on the blog yet, but you get the idea), all with equally scrumptious results.
Today, I wanted to share a recipe for sweet potato spaghetti. Not spaghetti topped with sweet potatoes, but spaghetti made from spiralized sweet potatoes.
I told you, that little spiralizer is a thing of beauty, and before you know it, you are spiraling the heck out of all sorts of vegetables. Hours of endless fun, for sure. And sweet potatoes are a great, kid-friendly way to use the spiralizer. Sweet potatoes are more familiar and palatable than zucchini or squash for picky wee ones, and they also tick a lot of boxes in terms of nutrition, which makes parents endlessly happy.
Sweet potatoes are one of the highest sources of the carotenoid beta-carotene, you know the precursor to vitamin A, the one that is vital for healthy skin and eye health? Beta-carotene is an anti-oxidant that protects against free radicals and helps lower the risk of cancer, heart disease and cognitive decline, among others.
So, now that the secret is out, spiralize away and enjoy this dish of sweet potato spaghetti.
For a more complete meal, serve it with a little roasted chicken, grilled fish or tempeh and a side salad.
Love and health!
- 2 large sweet potatoes (about 2 1/2 lbs)
- 3/4 cup pistachios, toasted in a dry skillet until fragrant
- 3/4 cup low sodium vegetable broth (or water)
- 2 green onions, roughly chopped
- 1 large garlic clove, peeled
- 1/3 cup parsley
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 1/2 teaspoon sea salt
- black pepper, to taste
- ghee, or coconut oil, for the pot
- 1/3 cup pumpkin seeds, toasted in a dry skillet until fragrant, for garnish
- 2 tablespoons chopped chives, for garnish
- Add pistachios, broth (or water), green onions, garlic, parsley, nutritional yeast, lemon juice, sea salt and black pepper to a high speed blender.
- Blend on high until smooth, about 1 minute.
- Chop off both ends of each sweet potato and peel. Firmly load each sweet potato in turn onto a spiralizer and turn the handle to make spaghetti. It will seem like a large amount, but will reduce when cooked.
- Preheat a large pot or Dutch oven on medium heat. Melt 2 tablespoons ghee or coconut oil. Add about 1/2 cup water, then the sweet potatoes. Sprinkle with a little sea salt. Cook, stirring gently and continuously with tongs, until softer but still al dente, about 8-10 minutes. Do not overcook or spaghetti will break apart.
- Add sauce to sweet potatoes and mix well. Reheat on medium-low until warm if need be. Adjust sea salt and black pepper, to taste.
- Serve immediately, topped with pumpkin seeds and chives.