This recipe is proof of how much I love you guys.  And how much I love sweet potato noodles.

Mostly the noodle thing, though. 

Last Christmas I got a spiralizer and all was right with the world.  I loved it.  I spiralized zucchini’s and butternut squash and bell peppers (yes, you can) and parsnips and sweet potatoes.

Oh, I spiralized so many sweet potatoes.

There was a month when I’m pretty sure 90% of my meals included spiralized sweet potatoes.  I’m entirely ok with that percentage.  

Now, it wasn’t too long after getting the spiralizer that tragedy struck.  If you don’t know, I have a closet for a kitchen.  It’s tiny, cramped, and I don’t have much room for storage.  Which led me to keep my beloved spiralizer on top of the bread machine that is on top of my fridge.  In my defense, it meant easy access to the thing because I used it so often.

But I should have known better.

You see, my husband makes bread every week which means the bread machine also gets a lot of use.  As much as I love the man, he isn’t very delicate about things and as smart as the man is, he doesn’t notice a lot of obvious things.  Like spiralizers SITTING DIRECTLY ON TOP OF HIS BREAD MACHINE.

An accident was inevitable and as soon as I heard a crash in the kitchen, I knew what had happened.  My poor spiralizer was sadly rendered useless after that fateful day.  

Or so I thought.

Fast forward to the past weekend and I had a MEGA craving for sweet potato noodles.  I found one of those hand spiralizers for $4 at Aldi and gave it a shot.  HAHAHAHA.  It did not work.  But I was determined to make noodles out of a sweet potato.  I still had my broken spiralizer and after trying pliers, a socket wrench, a regular wrench, and the brute strength of my own wrist, I made sweet potato noodles.

I tell you that whole complicated saga to tell you this: This meal is unbelievably simple and delicious and takes less than 15 minutes to make.

If you have a working spiralizer.

Creamy Pesto Sweet Potato Noodles 

• 2-3 tbsp of my Power-Green Pesto (or any pesto you have on hand)
• 2-3 medium sweet potatoes, spiralized into noodle (I used a mix of white and orange)
• 1/2 cup onion, diced
• 1 cup raw cashews, soaked (I soaked mine for about 6 hours)
• 1 1/4 cup water
• 2 tbsp spicy mustard
• 1/3 cup nutritional yeast
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 2 cloves garlic
• 1/2 tsp salt

1. If you haven’t already, make the pesto and then the sweet potato noodles and set aside.
2. Drain and rinse the soaked cashews.  Add those and the rest of the ingredients (not the diced onion) to a blender or food processor.  Blend until smooth and creamy and set aside.
3. Heat a large skillet that has a lid over medium-high heat.  Add a little olive oil and saute the diced onions until they are soft.  A little less than five minutes.
4. Add 2 tbsp of the pesto to the skillet and stir around until the onions are coated and you don’t have any large clumps of pesto.  Add the sweet potato noodles and stir to coat everything.  Cover with the lid and let the noodles cook until soft, stirring occasionally.
5. While the noodles are cooking put the remaining tablespoon of pesto in a large bowl.  Once the noodles are done, after about 10 to 15 minutes, pour them into the large bowl, scraping off any pieces that got stuck to the bottom.
6. Add about half of the creamy cashew sauce and toss everything together.  If the noodles seem dry, add a little more sauce.  Serve and eat!