Today i’m pulling out my spiralizer for this super easy Pesto Pine Nut Sweet Potato Pasta. It’s gluten free, dairy free, grain free and paleo approved. Sweet potatoes make the perfect base for my dairy free pesto, and the fresh basil and toasted pine nuts give this plenty of flavor. If you aren’t familiar with a spiralizer, I highly recommend looking into getting one for your kitchen. If you don’t have one, no worries, you can use a juilenne peeler.
The recipe for my dairy free pesto will make enough to where you will have leftovers, but you can store any remaining pesto in the fridge for up to 3 days, or put it into ice cube trays in the freezer and store for a month in a zip lock bag to use at another time.
You can find that recipe here.
- **Pesto**
- 4 oz jumbo pack of basil; rinsed and dried
- 1 Tbsp. lemon juice
- 3 Tbsp. Nutritional yeast
- 3 regular cloves of garlic
- Salt and pepper to taste
- 3 Tbsp. olive oil
- **Pasta**
- 2 regular sized sweet potatoes; washed, skin on or off is fine
- 1/2 sweet onion; finely chopped
- 2 Tbsp. raw pine nuts
- Olive oil spray; I use Trader Joe’s
- Salt and pepper to taste
- Red pepper flakes to taste; optional
- Fresh basil to garnish; finely chopped
- In a food processor, combine all ingredients except olive oil and blend until thoroughly mixed.
- Add in olive oil and continue mixing until all ingredients are well mixed.
- Set aside.
- Wash potatoes and cut off ends so you have a flat surface on both sides.
- Using the spaghetti blade on your spiralizer, secure your potato into position and spin the handle to create noodles.
- To make ‘noodles’ easier to eat, clip the strands every few inches or so.
- In a large saute pan, spray some olive oil spray and add in your chopped onion.
- Cook on medium-high heat for 1-2 minutes before adding in your sweet potato noodles.
- Add in sweet potato noodles and spray with olive oil spray to coat.
- Cook on medium-high heat, stirring every other minute or so to keep the cooking even. This should take about 10 minutes, or until noodles are soft.
- When noodles are soft, move them to the side on the pan and add in your pine nuts to the center of the pan. Toast them for about a minute, then fold them in with the noodles.
- Remove from heat and season with a little salt, pepper and red pepper flakes if desired.
- Take your pesto and add in one spoonful at a time, mixing thoroughly until noodles are evenly coated.
- Top with fresh basil and serve immediately.