My birthday isn’t until next week, but I have gotten a couple gifts early.
One of them I am so SO excited about I had to use it right away – my new spiralizer!
I have wanted one of these for years, and now that I have one, I have no idea why I waited so long to get one. Veggie pasta will be the new house specialty, I think.
I was able to use a spiralizer and a mandoline during my vegan and raw fusion class over the summer, and have really wanted one ever since then. I have a list of ideas to use this for – I cannot wait to share them all with you!
This is light and summery, using the summer’s zucchini, and has a hint of fall with the sweet potato. I know, I can have them year round, but sweet potatoes are a cool weather thing for me. They kinda go along with all the autumn and winter squash.
roasted sweet potato and asparagus pasta
inspired by Tomato and Asparagus “Carbonara”
dairy, egg, soy and gluten free, vegan
3 small zucchini
1 bunch asparagus, trimmed
2 sweet potato, peeled
2-3 ounces jack cheese (I used this – vegan)
1/3 cup wine (I used dry vermouth)
Slice zucchini into pasta (using spiralizer, mandoline, julienne peeler), set aside. Slice asparagus into bite size pieces. Chop sweet potato into cubes. Arrange asparagus and potato on baking sheet, sprinkle with salt. Roast in 350 degree oven for 30-35 minutes.
In pan over low heat, combine olive oil (1-2 tablespoons), cheese and wine – stirring until it melts into a sauce. Remove from heat, add zucchini pasta and toss to coat with sauce. Plate the pasta and top with the roasted asparagus and sweet potato.
Have you ever made pasta noodles from vegetables?