We love veggie pasta around here. There’s the tried and true Zucchini Noodles, the ribbony Asparagus Noodles, and even some Asian-inspired Carrot Noodles. So it was just a matter of time before I set my sights on sweet potatoes. I had no idea how these would turn out when I conjured up the thought of them. Would they get crispy and crunchy? Would they be too moist and fall apart? Or would they be everything I dreamed they could be? I think you can guess the answer 😋 This has quickly become one of my favorite ways to cook with sweet potato.
How to Cut Sweet Potato Noodles
We’re making these sweet potato noodles without a spiralizer. Partly because sweet potatoes are too firm for most spiralizers, and mostly because fettuccine noodles are simply the best. To make these sweet potato fettuccine noodles: Rather than boiling the noodles (which would make the sweet potato too mushy), we’re going to cook these noodles in a saute pan. To cook sweet potato noodles, we’ll briefly saute with a splash of oil until they’re slightly tender. While you could top your sweet potato noodles with just about any pasta sauce, today we’re tossing these noodles in a creamy gorgonzola and cranberry sauce! Making the sauce is as simple as warming all two of the ingredients on the stove until the cheese is melty and delicious.
More veggie pastas to try
We love all types of noodles – these are some of our favorites!
Asparagus Noodles with Pesto Zucchini Pasta with Avocado Pesto Butternut Pasta with Gorgonzola Sauce Asian Carrot Noodles
