The base and inspiration for this recipe is sweet potato noodles! I’ve only shared a few veggie noodle pastas on the blog (Carrot Noodle Chickpea Bolognese, Zucchini Pasta with Lentil Sauce and Noodle-Free Pad Thai). But, because it’s summer and I’ve found myself in an abundance of zucchini and potatoes, it seemed like the right time to share another “pasta-free” pasta dish! This recipe is easy to make, requiring just 8 ingredients and simple methods to prepare. The base is spiralized sweet potato noodles, which cook up quickly until tender and provide the perfect amount of sweetness to offset the garlicky, cheesy cashew alfredo sauce. This garlicky alfredo sauce is on point! Cashews blend with garlic, nutritional yeast, salt, and almond milk. Arrowroot adds a little more thickness to the sauce but isn’t necessary. Yes, that’s it! So easy and so creamy, garlicky, and delicious. Look at that thickness though! I hope you all LOVE this veggie noodle pasta. It’s: GarlickyCreamySavory-sweetSatisfyingVersatile& Insanely delicious This would make the perfect weeknight meal when you’re craving something healthy but satisfying. If you aren’t into sweet potatoes, you could sub other veggie noodles such as zucchini or your favorite gluten-free pasta. And if you’re into pasta, be sure to check out our Spicy Red Lentil Pasta, Chickpea Bolognese, Garlicky White Wine Pasta with Brussels Sprouts, Eggplant Lasagna Roll-Ups, and Roasted Red Pepper Pasta. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends! *Recipe updated 6/6/18 to speed cook time and improve method for cooking sweet potatoes!
