Seems the spiralizer movement is here to stay. Veggie noodles of all kinds are the perfect pasta stand in for everyone from gluten-free goddesses to paleo cavekids.
For those of us too lazy to make their own veg noodles, ready-made “voodles” have been showing up in all sort of forms. The fresh fruit and deli section of three of my local grocers now sell zucchini, sweet potato and butternut squash noodles. All cut and ready to cook.
Be still my heart.
Whether you’ve got your own grocery with ready-to-go options, are a rock star with the spiralizer, or have an easy-peasy handheld julienne cutter (perfect for “peeling” your own spaghetti-esque noodles), you gotta grab a sweet potato and toss it in garlicky carbonara with mushrooms and bacon and spinach and love.
Need I say more? Grab sweet potatoes and a skillet and let’s do this.
Ingredients needed: all mentioned above. Plus half-and-half, cornstarch, and such and things.
Heat a skillet, and cook the sweet potato noodles and mushrooms in garlic and butter until tender.
Then toss in the sauce, the spinach. And…well. I’m afraid that’s it.
Is this even a blog post?! THISRECIPEISTOOEASY!!!
Okay, fine. Let’s add one more step. I can’t have me screaming in all caps at me.
Sprinkle with parm.
Yep. That be it. Grab a fork, baby. Dinner (and bacon, and Sweet Potato Carbonara) is served.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!