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.
Fall is in the air, which means more time to be in the kitchen cooking up warmer, cozier food. Well for me that is! So bring on the soup, chilli, risotto, all things comfort.
As you all know, risotto is a Fall fave in my household (see post here). And with our last harvest of the garden, beet risotto was a definite to do. Sweet and savoury, this dish is one that will be on repeat into the Winter months. And for my vegan friends, it is easily adaptable to suit your needs. I often forget how easy risotto is to make, which is always a thumbs up in my books. Plus look how pretty does this beet risotto look! 🙂
Here’s the dish –
Beet Risotto (yields 8 servings)
3 cups aborio rice
4 tbsp of unsalted butter/margarine/ or earth balance
1 large sweet onion
7 cups of low sodium vegetable or chicken broth
2 cups white wine
1/4 cups extra virgin olive oil
3-4 large beets, shredded
S&P to taste
1/2-1 cup pecorino cheese
In a saucepan, bring vegetable broth to a simmer
In another saucepan saute, butter, oil, onion, on medium heat until softened
Add the shredded beets and cook, stirring until pan is dry (about 12-15 minutes)
Add aborio rice to mixture, once coated add 2 ladles of vegetable broth
Once absorbed add 2 more ladles of vegetable broth
Repeat adding ladles of broth every five minutes on medium to low heat for 20 minutes
Mix in the white wine as you go (I’ll add in a ladle of broth + ladle of wine as I go – this is all up to you!)
Stir in the cooked beats and pecorino
Keep stirring until cooked. Add tbsp by tbsp of water or wine if it is still too thick
Top with rosemary, pecorino and a drizzle of olive oil