Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun-Dried Tomatoes

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I love, love, love a good pasta dish. And I know I’m not alone in my craving for tasty Italian carbs.

Stumped on what to make next with your spiralizer? Make our Italian-inspired sweet potato noodles with roasted red peppers and sun-dried tomatoes, topped with cheese and fried sage leaves! We share this gluten-free (and yummy!) recipe: https://foodal.com/recipes/veggies/spiralized-sweet-potato-noodles/

Pasta is delicious, especially when it’s homemade, fromgnocchi to a basic semolina flour style!

But sometimes, a steaming dish of heavy noodles is more than my belly can bear.

Food allergies and intolerances can also be an issue. My youngest brother can’t eat wheat, but he’s never been a big fan of the gluten-free pastas that are available at the local grocery or health food store.

So whenever we get a craving for spaghetti, it’s important that we find something that can satisfy both our taste buds and our bellies.

Thankfully, with the help of a spiralizer, light, grain-free noodles are super simple to make at home.

A spiralizer turns all kinds of produce into long, spirally strands that look a lot like noodles.

Have healthy fun on pasta night by making your own spiralized sweet potato noodles! They're easy to make, and make a delicious dinner with roasted red peppers and a sun-dried tomato sauce. We share the recipe: https://foodal.com/recipes/veggies/spiralized-sweet-potato-noodles/

Okay, not all kinds – it might be tricky to get an orange or a head of lettuce through there… but many different types can be transformed into scrumptious strings, like kohlrabi in our spicy Asian-inspired slaw, or apples and onions in our kale salad!

Of course, just because you are foregoing traditional wheat noodles in this particular dish doesn’t mean you have to give up on big flavor, too.

I love serving them with my favorite traditional pasta toppings. Especially roasted vegetables.

Tired of the usual boring gluten-free pasta selections? We have a fun solution! Make your own spiralized sweet potato noodles for a healthy and colorful alternative for your next pasta night! We share our delicious recipe: https://foodal.com/recipes/veggies/spiralized-sweet-potato-noodles/

Tossed with roasted garlic and red peppers, sun-dried tomatoes, and olive oil, and topped with a touch of fresh Parmesan cheese and crispy sage leaves, you won’t even notice that the pasta is missing.

The best way to get sweet potatoes to achieve the perfect al dente texture is to saute them in a bit of olive oil. Boiling will break them down a bit too much, and turn them into a soggy mess.

When roasting red peppers at home, there are a few options.

The simplest method is to slowly roast them in a hot oven, rotating every ten minutes until the skin chars. Of course, this can take quite some time.

A faster (and super fun!) method is to char them with a kitchen torch or over the flame of a gas stove. I’ll explain this in a little more detail below.

Do you long to eat healthy, but you just can’t escape your love for pasta? Give these spiralized sweet potato noodles a try – served with roasted red peppers and sun-dried tomatoes, they will satisfy any carb craving! We share our recipe: https://foodal.com/recipes/veggies/spiralized-sweet-potato-noodles/

This recipe will serve two hungry adults for dinner. Adjust as needed for a single serving, or to meet the needs of a crowd.

Leftovers will keep in the refrigerator for 5 days or so, so don’t worry if you can’t quite eat it all in one sitting.

The Recipe

Spiralized Sweet Potatoes Recipe | Foodal.com
Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun Dried Tomatoes
Votes: 3
Rating: 3.33
Rate this recipe!
Print Recipe
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
2 servings 30 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time Passive Time
30 minutes 10 minutes
Spiralized Sweet Potatoes Recipe | Foodal.com
Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun Dried Tomatoes
Votes: 3
Rating: 3.33
Rate this recipe!
Print Recipe
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
2 servings 30 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time Passive Time
30 minutes 10 minutes
  • 1 red bell pepper
  • 1/3 cup plus 1 Tbsp olive oil divided
  • 4 cloves garlic peeled
  • 4 sage leaves
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped sun dried tomatoes
  • 2 sweet potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • freshly grated Parmesan cheese optional
Servings: servings
  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.

Nutritional Information*

Nutrition Facts
Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun Dried Tomatoes
Amount Per Serving
Calories 659 Calories from Fat 531
% Daily Value*
Total Fat 59g 91%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g
Monounsaturated Fat 29g
Cholesterol 3mg 1%
Sodium 951mg 40%
Potassium 371mg 11%
Total Carbohydrates 46g 15%
Dietary Fiber 4g 16%
Sugars 6g
Protein 7g 14%
Vitamin A 350%
Vitamin C 187%
Calcium 10%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


Cooking by the Numbers…

Step 1 – Roast

Slow roasting is my favorite way to enjoy red bell peppers. They become so sweet and flavorful as they cook.

There are a few ways to go about roasting peppers:

The most low-tech method is to place the pepper on a baking sheet and cook it in a 375°F oven for 30 minutes, turning every 10 minutes. The pepper will slowly char on each side.

Another method is to roast the pepper over the flame of a gas stove. This might not be the safest course of action, as you have less control over the flame than when working with a torch, but it definitely works in a pinch!

The final method, the one that I will demonstrate, is using a kitchen torch. I love working with these tools, so this is my favorite way to get the job done. It’s also much faster than the oven method!

Torching a Red Pepper | Foodal.com

Holding the pepper with tongs, torch it on all sides on a heatproof surface until it is dark and charred. On the torch’s highest level, slowly pass the flame from stem to base all the way around until the entire pepper is torched.

A Torched Red Pepper | Foodal.com

Be sure to use flameproof metal tongs to handle the pepper, rotating it every 30 seconds or so to cook evenly on all sides.

Once the pepper is charred well, place it in a stainless steel mixing bowl and cover the bowl tightly with plastic wrap to trap the steam. Set aside for 10 minutes.

Steaming a Blackened Red Pepper | Foodal.com

As the pepper sits, the steam will help to separate the skin from the fruit, making it easy to peel.

And yes, you heard me right – bell peppers, like tomatoes, are technically a fruit!

Step 2 – Simmer

Place 1/3 cup olive oil in a small saucepot over low heat. Add the garlic cloves, sage leaves, and red pepper flakes. Simmer gently for about 15 minutes.

Infusing Oil with Herbs and Seasonings | Foodal.com

The garlic will slowly turn brown and translucent, becoming very soft as it cooks.

Keeping the heat low for this step is so important. There is no good way to speed up this process!

Browned Garlic Cloves | Foodal.com

The slow cooking gently caramelizes the sugars in the garlic, developing a delicious flavor. Turning up the heat will fry the outside, creating a bitter, tough skinned clove rather than the soft, sweet roasted garlic that you’re going for.

Once the garlic is soft, turn off the heat. Remove the sage leaves and place them on a plate lined with paper towels. You’re going to save these for a tasty, crunchy garnish!

Drying Fried Sage Leaves | Foodal.com

Mash the garlic cloves with a fork. Add the chopped sun-dried tomatoes.

Set aside to let the garlic flavor continue to develop while you proceed with the recipe. All of that good flavor will infuse into the heated oil, creating a sauce.

Sun-Dried Tomatoes in Olive Oil | Foodal.com

Though you could use the variety of sun-dried tomatoes that are packed in oil for this recipe, the regular dried version will work too, since the heated oil will help to reconstitute them.

Or, by using a dehydrator, you can even make your own homemade sun-dried tomatoes!

Step 3 – Peel

Now that the pepper has had a chance to enjoy its steam bath, it’s time to peel off the skin!

Peeling Charred Skin from Red Pepper | Foodal.com

Take off the plastic wrap and gently rub the skin away from the pepper. It should come off really easily.

Remove the stem and all of the seeds – but be careful. Some juices might be trapped inside that could burst out. Don’t burn yourself!

Slicing Red Peppers | Foodal.com

Slice the fruit into thin slivers.

Step 4 – Spiralize

For the best sweet potato noodles, it’s important to peel them.

Their tough skins will give a somewhat unpleasant texture to the final dish, and they can make it difficult to send the vegetable through the spiral machine.

Peeled Sweet Potatoes | Foodal.com

After peeling them with a sturdy vegetable peeler, I like to cut each one in half lengthwise – smaller pieces with a flat base on both ends are easier to handle when spiralizing.

Spiralize them according to the manufacturer’s directions for your particular model.

I’ll demonstrate the spiralizing technique using the Paderno World Cuisine tri-blade spiralizer.

Secure the base on a solid surface, like a table or a counter, by firmly pressing down on its suction feet.

A Spiralizer Blade Attachment | Foodal.com

Insert the shredder blade – it has the smallest holes that will yield long, spaghetti-like spiral strands for perfect noodles!

Insert the handle attachment on the other side, sliding it up or down to accommodate enough space for your veggie.

Piercing a Sweet Potato on a Spiralizer | Foodal.com

Using either flat end, pierce it on either flat end onto the small circular metal corer on the blade, and press the other end of it into the plastic prongs on the handle attachment to secure it in place.

Making Long Sweet Potato Noodles with a Spiralizer | Foodal.com

Crank the handle attachment, gently pushing it towards the blade as you apply more pressure to spiralize it completely. The noodles will fall out on the opposite side of the blade.

Step 5 – Saute

Heat the remaining tablespoon of olive oil in a large skillet or saute pan over medium-high heat.

Sauteeing Sweet Potato Noodles | Foodal.com

Once it’s hot, add the noodles and cook for 5 to 8 minutes, stirring occasionally.

Add the sauce and the peppers to the pan.

Combining Sun-Dried Tomatoes and Red Peppers with Spiralized Noodles | Foodal.com

Place back on the stove for another minute to heat through. Toss to coat the noodles and evenly distribute the ingredients.

Season with salt and pepper and mix again. Top with freshly grated Parmesan cheese, garnish with the crispy sage leaves, and serve.

Spiralized Sweet Potato Noodles with Roasted Red Pepper and Sun-Dried Tomatoes | Foodal.com

A Healthy, Hearty Meal

This dish will fill you up without weighing you down. Packed full of vegetables and heart-healthy olive oil, you’ll be surprised that something so rich could also be so nutritious.

The vibrant colors from the orange spirals, the peppers, and the tomatoes will certainly brighten up your daily dinner routine. And you and your dining companions will have so much fun slurping up those fun noodles!

Potato Noodles with Roasted Red Pepper Slices and Sun-Dried Tomatoes | Foodal.com

Who needs pasta, anyway?

Looking for another sauce recipe to drape over these gluten-free strands? Our slow cooker spaghetti meat sauce is hearty, healthy, and delicious. But if you’re looking for something rich and creamy, try our fresh tomato cream sauce.

And for more delicious spiralized recipes, try some of these:

Give this spiralized gluten-free pasta a try tonight, and let us know how it turns out for you! Share your thoughts in the comments below!

Don’t forget to Pin It!

Do you long to eat healthy, but you just can’t escape your love for pasta? Are you on a gluten-free diet, unhappy with your current options? Give these spiralized sweet potato noodles a try – served with roasted red peppers and sun dried tomatoes, they will satisfy your longing for a taste of Italy at home. Get the recipe now on Foodal.

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing and editing by Nikki Cervone.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Kendall Vanderslice

Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.

6 thoughts on “Spiralized Sweet Potato Noodles with Roasted Red Peppers and Sun-Dried Tomatoes”

  1. Being Italian, I love a good pasta dish, but I agree, intolerances and allergies can make it complicated, so the spiralized veggies are a great alternative. Love your use of sweet potatoes paired with a bold topping, and the step by step pictures and explanations. Lovely dish!

    • Thanks so much, Nicoletta! We try our best to create alternative, delicious dishes perfect for anyone following strict diets!

  2. This sounds AMAZING! My mouth is actually watering. I’ve been looking for something to make using my spiraliser (i used it once for cucumber and it’s been at the back of the cupboard since haha). Great recipe!

    Lou | reallifewithlou.com

    • Lou – you’ll be keeping your spiralizer out on your kitchen counter with our tasty recipes. No more hiding in the cupboard! Check out some of our other veggie noodle dishes on our website, as well.

  3. I promise,seriously, you make eating healthy look so amazing! These pictures are gorg! I am going to take this idea and see what I can come up with!

    • If you can believe it, the actual dish tastes even better than it looks! Definitely try it, and let us know if you come up with anything amazing!


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