Sweet Potato Noodles with Creamy Pea and Mint Pesto

Sweet Potato Noodles with Creamy Pea and Mint Pesto

Spiralized sweet potatoes served with a vegan pesto made from cashews, peas and mint.

Ingredients for 2 portions:

50 g Cashews

2 Large sweet potatoes (circa 350-400 g each)

1 Tablespoon vegetable oil

1 Clove garlic

100 g Frozen peas

Juice of 1 Lemon

2 Tablespoons mint leaves

1 Tablespoon olive oil

Salt&Pepper

Total time: 30 minutes / Cashews need to soak for two hours beforehand

Place the Cashews in a bowl or cup, cover with water and let them soak for two hours or more. Boil the peas for 6-8 minutes, then rinse with cold water. Peel the sweet potatoes and cut them into thick noodles using a spiralizer. Rinse the cashews, combine in a blender with the peas, garlic, lemon juice, mint leaves, olive oil and some salt and pepper. Blend until smooth, then add more salt and pepper to taste. In a large frying pan, heat up the oil on high heat and fry the sweet potato noodles for about 5-7 minutes, tossing them frequently. Once the sweet potato noodles have softened, arrange them on plates and serve topped with pea and mint pesto.

Sweet Potato Noodles with Pea-Mint Pesto
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
865 calories
92 g
0 g
52 g
18 g
8 g
536 g
420 g
21 g
0 g
42 g
Nutrition Facts
Serving Size
536g
Amount Per Serving
Calories 865
Calories from Fat 444
% Daily Value *
Total Fat 52g
79%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 34g
Cholesterol 0mg
0%
Sodium 420mg
17%
Total Carbohydrates 92g
31%
Dietary Fiber 17g
68%
Sugars 21g
Protein 18g
Vitamin A
789%
Vitamin C
119%
Calcium
17%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50 g Cashews
  2. 2 Large sweet potatoes (circa 350-400 g each)
  3. 1 Tablespoon vegetable oil
  4. 1 Clove garlic
  5. 100 g Frozen peas
  6. Juice of 1 Lemon
  7. 2 Tablespoons mint leaves
  8. 1 Tablespoon olive oil
  9. Salt&Pepper
Instructions
  1. Place the Cashews in a bowl or cup, cover with water and let them soak for two hours or more.
  2. Boil the peas for 6-8 minutes, then rinse with cold water.
  3. Peel the sweet potatoes and cut them into thick noodles using a spiralizer.
  4. Rinse the cashews, combine in a blender with the peas, garlic, lemon juice, mint leaves, olive oil and some salt and pepper.
  5. Blend until smooth, then add more salt and pepper to taste. In a large frying pan, heat up the oil on high heat and fry the sweet potato noodles for about 5-7 minutes, tossing them frequently.
  6. Once the sweet potato noodles have softened, arrange them on plates and serve topped with pea and mint pesto.
beta
calories
865
fat
52g
protein
18g
carbs
92g
more
Von Vegan http://www.vonvegan.com/

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