Zoodles = Zucchini noodles. I’ve seen them around, boasting in their paleo-friendly low-carb glory. I’ve pondered, are they worth the trouble? Can a zucchini noodle actually taste good? The answer is yes, my friends. Especially when accompanied with poodles and swoodles. (potato and sweet potato noodles). If you have also been curious about zoodles, 2016 is the year to stop wondering and start spiralizing.
I received two spiralizers for Christmas, if that wasn’t a sign to blog about zoodles, I don’t know what is. To be honest, the idea of zucchini noodles wasn’t super appealing to me until I found out you can make sweet potato noodles. The first time I saw a recipe with sweet potato, I knew I had to try this veggie pasta phenomenon.
These noodles are a combination of zucchini, sweet potato, and purple potato. Go for purple sweet potato if you can find it. With the addition of potato this recipe is no longer low carb, but it is still significantly lower in carbohydrate than regular pasta. You would be amazed by the volume of noodles you get just from one potato. In my opinion, adding three types of veggies makes this meal more filling and nutritionally balanced. Yes, I could eat a plate full of zoodles, but I’m pretty sure I’m gonna be starving two hours later…
Let’s talk about the sauce. Creamy dreamy dairy-free cashew sauce. It’s every bit as rich and delectable as a heavy alfredo sauce would be, but without all the saturated fat and packed with micronutrients. The sauce may appear just a teeny bit lumpy in the pictures, but that’s because I had to use a blender instead of a food processor. Sad to say my food processor has seen better days, and apparently Santa didn’t know 🙁 If you have a food processor definitely use it, but a high powered blender will work too!
Recipe inspired by Creamy Spinach Sweet Potato Noodles by Pinch of Yum.
- 1 large sweet potato, peeled
- 2 small purple potatoes
- 2 small zucchini (or 1 large)
- 1 tbsp olive oil
- salt and pepper to taste
- 1.5 cups raw cashews, soaked
- 1 tsp salt
- 2 cloves garlic
- 1 shallot
- 1 jalapeno, seeded
- ¼ cup water or non-dairy milk, plus more as needed to thin sauce
- Peal, wash and spiralize zucchini and potatoes.
- Heat large pan over medium heat. Add oil and veggie noodles. Cook for 10-15 minutes over medium heat. Add salt and pepper to taste.
- For the sauce, soak the cashews in water for at least two hours.
- Place all ingredients in a food processor and pulse until well combined. Add enough water or milk to create a creamy sauce.
- Heat sauce briefly over low heat on the stove. Stir constantly to avoid burning. Serve over warm veggie noodles.