Sweet Potato Noodles with Spinach Cream Sauce


Makes 2 servings

INGREDIENTS

For the spinach sauce:

  • 2 tablespoons vegan butter or coconut oil

  • 3 tablespoons tapioca starch

  • 2 cups non-dairy half & half, warmed (can also be a combination of non-dairy milk and coconut cream)

  • 6 ounces baby spinach

  • 1/8 teaspoon nutmeg

  • salt & pepper to taste

For the sweet potato noodles:

  • 2 tablespoons olive oil, divided

  • 1 small shallot, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 ounces baby portabella mushrooms, sliced

  • 2 medium sweet potatoes, peeled and spiralized

  • salt & pepper to taste

DIRECTIONS:

  1. To make the sauce, melt butter in a saucepan over medium heat. Add starch and whisk until thickened and bubbling, but not browned, about 2 minutes.

  2. Slowly whisk in warm half & half into the saucepan. Continue to whisk until sauce is thickened, about 3 minutes.

  3. Add spinach, nutmeg, salt, and pepper. Stir until spinach is wilted. Set aside.

  4. In a large non-stick skillet, heat 1 tablespoon of olive oil. Add the shallot, garlic, and mushrooms, and sauté for 3 minutes.

  5. Heat another tablespoon of olive oil in the skillet and add the sweet potato noodles. Sauté for an additional 3-5 minutes, until the noodles begin to soften. Season with salt.

  6. Add about half of the spinach sauce to the skillet. Toss to coat, then serve. Top with additional sauce if needed.

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