Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun Dried Tomatoes
Do you long to eat healthy but can’t escape your love for pasta? Try these naturally gluten-free spiralized sweet potato noodles. Get the recipe on Foodal.
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
2servings 30minutes
Cook Time Passive Time
30minutes 10minutes
  • 1 red bell pepper
  • 1/3cup plus 1 Tbsp olive oildivided
  • 4cloves garlicpeeled
  • 4 sage leaves
  • 1/4teaspoon red pepper flakes
  • 1/2cup chopped sun dried tomatoes
  • 2 sweet potatoes
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  • freshly grated Parmesan cheeseoptional
  1. Roast the red pepper until it is charred on all sides. This can be done in a 375°F oven, with a kitchen torch, or over the flame of a gas stove. Once charred, place in a bowl and cover tightly with plastic wrap. Let sit for 10 minutes.
  2. While the peppers are steaming, coat a small saucepan with 1/3 cup olive oil and place over low heat. Add the garlic, sage leaves, and red pepper flakes to the pot. Simmer very gently until the garlic turns brown and gets very soft, about 15 minutes. Turn off the heat. Remove the sage leaves and place to dry on a plate lined with a paper towel. Smash the cloves with a fork, and mix in the sun dried tomatoes. Set aside.
  3. Remove the red pepper from the bowl. Peel off the skin and remove the core and seeds. Chop into thin slivers.
  4. Peel and spiralize the sweet potatoes. Heat the remaining olive oil in a large saute pan over medium-high heat. Add the sweet potatoes and cook for 5-8 minutes.
  5. When the sweet potatoes have cooked all the way through, add the sun dried tomatoes mixture and peppers to the saute pan. Cook the mixture one minute longer to meld all of the flavors together. Season with salt and pepper.
  6. Garnish with a sprinkle of freshly grated Parmesan and reserved sage leaves. Serve.