Sweet Potato Veg-Carbonara with Spinach & Mushrooms

This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and I quote from my pasta loving man friend  “I feel like I actually just had pasta, that was so good!” That’s success in my books!

Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee it’ll be just as good!

Sweet Potato Noodles

Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)

  • 2-3 large sweet potatoes, peeled
  • 3 large eggs, beaten
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 8-ounce package sliced cremini mushrooms
  • 2 cloves garlic, minced
  • 2 cups of baby spinach
  • Basil and chilli oil to top

Ingredients

  1. Spiralize sweet potatoes into “noodles.”
  2. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
  3. Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
  4. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
  5. Pour mixture over the noodles and gently toss with tongs until evenly coated.
  6. Add the vegetables to the noodles and toss to combine.
  7. Top with a generous grinding of pepper, Parm, and basil.

Sweet Potato Veg-Carbonara YUM! xx

 

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