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Servings: 4

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

Preparation Notes

Add protein by adding peeled and deveined shrimp!

Directions

  1. 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.

  2. Spiralize zucchini.

  3. Scoop coconut oil into a large skillet over medium-high heat.

  4. Once melted, add asparagus, mushrooms, and shrimp. Sauté until veggies are tender, about 3 minutes.

  5. Add zucchini noodles and sauté for a couple minutes, until just heated through.

  6. Pour sauce over noodles and vegetables, and toss to coat well.

  7. Season with additional salt and pepper. Garnish with basil and fresh Parmesan.

zucchini, pepper, sauce, veggie, vegetables, noodles
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