Happy, Healthy Kitchen – Zoodles with Sweet Potato Cream Sauce

Happy, Healthy Kitchen – Zoodles with Sweet Potato Cream Sauce

Zoodles with Sweet Potato Cream Sauce
 
I don’t know about you, but I personally crave heartier foods as soon as the fall weather hits. Salads don’t appeal to me as much, as I want to eat warm foods. (Maybe I will try out some warm salads in the near future.)  I notice that I tend to gravitate to more comforting foods and drinks. And since I have been practicing intuitive eating, I listen to what my body wants. Bring in the pumpkin spice lattes, butternut squash soup and sweet potatoes.
 
Sweet potatoes are my new best friend, as I know they are probably the healthiest potato choice for me. They are not only hearty, healthy, and soul filling but taste really good too.  And, sweet potatoes seem to be an acceptable choice with just about any food plan you may be following. Lately, I am trying to follow a gluten free diet and for the first time, grain and legume free as well. With these temporary limitations, you can see why sweet potatoes have been a new favorite of mine.
 
I love to put a few sweet potatoes in the oven at a time to bake, which gives me leftovers for the week. I had a couple of cooked sweet potatoes sitting in my fridge when I came up with this recipe that I’m wanting to share with you.
 
I was craving pasta and wanted a sauce that wasn’t tomato based like the typical spaghetti sauce I frequently make. (Who doesn’t love a yummy cream sauce, right?)  The first time I made this, I ate it with brown rice pasta, which we thought was fantastic. My husband and I devoured our meal and I quickly made a note of all the ingredients that I used for this decadent sauce. I create new recipes all the time. Sometimes they are a hit and sometimes a miss. This one was a hit and I knew I wanted to record the ingredients so I could make it again for my family. I am pretty sure you can also try serving it with lentil, bean or edamame pasta too. Tonight I think I will try it with lightly sauteed zucchini noodles (aka Zoodles), rather than the raw ones straight out of my spiralizer.
 
I hope you enjoy this as much as we do! Here’s to your health and your very own happy, healthy kitchen creations! Bon appetit!
 
 Zoodles with Sweet Potato Cream Sauce  
 
Ingredients
2 cooked, peeled sweet potatoes
1 white onion, diced
2 large cloves garlic, minced
1/3 cup raw cashew pieces, (or whole), soaked
1/2 tsp.vegetable bouillon (I use Better than Bouillon) or 1 bouillon cube
1 tsp. onion powder
1 tsp. garlic powder
1/2 – 1 tsp. salt
1/2 tsp. pepper
2 cups hot water (or use water leftover from cooked pasta)
 
Recipe Directions
 
First step, soak your cashews for at least two hours. You can skip this step if you have a high speed blender and don’t have the time. If you don’t have a high speed blender, I think you will need to soak your cashew for your sauce to come out creamy. Second step, dice your onion and mince cloves of fresh garlic. Saute them in a pan which will enhance the flavor of the sauce. I water saute but feel free to use some oil of your choice. Set aside. Peel your cooked sweet potatoes and place in high speed blender. (I use a Vitamix but believe any blender would work with this recipe) Add your sauteed onions and garlic, drained cashews, vegetable bouillon, onion powder, garlic powder, salt, pepper and hot water to your blender. Blend until smooth. Carefully remove lid and taste. Adjust any seasonings accordingly to your liking. Then add sauce to your pasta of choice.
 
Enjoy! 
Copyright © 2018 Kathleen De Haven – All Rights Reserved.

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