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 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
- Spiralize sweet potatoes into “noodles.”
- 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.
- 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.
- Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
- Pour mixture over the noodles and gently toss with tongs until evenly coated.
- Add the vegetables to the noodles and toss to combine.
- Top with a generous grinding of pepper, Parm, and basil.