Ingredients

For sauce:

1 cup steamed sweet potato chunks

1 cup unsweetened almond milk (or unsweetened non-dairy milk of choice)

1 teaspoon dried basil

2 cloves garlic

1 roasted red pepper, skin removed

1/2 teaspoon salt

For pasta:

2 large sweet potatoes, peeled

1 teaspoon coconut oil (or butter)

1 cup chopped asparagus

1/2 cup sliced mushrooms

Salt (optional)

Pepper (optional)

Preparation

  1. Combine sauce ingredients in a blender or food processor, and blend until smooth and creamy. Adjust flavor to taste, if necessary.

  2. Spiralize sweet potatoes (or use a regular vegetable peeler to make fettuccini-like noodles). Pour coconut oil into a large skillet over medium-high heat. Add asparagus and mushrooms and saute until tender, about 5 minutes. Add sweet potato and sauté until crisp-tender. Pour sauce over noodles and vegetables, and toss to coat well. Season with additional salt and pepper, if desired.