Total Time: 30 minutes
- 1 cup sweet potatoes, steamed and diced
- 1 cup unsweetened almond milk
- 2 Tbsp basil
- 2 clove garlic
- 1/2 cup red bell pepper
- 1 pinch red pepper flakes
- 3 zucchini, spiralized
- 1/2 Tbsp coconut oil
- 1 cup asparagus, chopped
- 1/2 cup mushrooms, sliced
- 1 pinch salt
- 1 pinch pepper
This recipe piles oodles of zoodles in a sweet pepper sauce. Try with kids or as a make-ahead lunch! Great for a low-carb alternative to pasta!
Add protein by adding peeled and deveined shrimp!
Combine first 6 ingredients (sweet potatoes through red pepper flakes) in a blender or food processor and blend until smooth and creamy for the sauce.
Scoop coconut oil into a large skillet over medium-high heat.
Once melted, add asparagus, mushrooms, and shrimp. Sauté until veggies are tender, about 3 minutes.
Add zucchini noodles and sauté for a couple minutes, until just heated through.
Pour sauce over noodles and vegetables, and toss to coat well.
Season with additional salt and pepper. Garnish with basil and fresh Parmesan.