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    Cooking Light » Roasted Sweet Potato and Asparagus Pasta

    Published: Sep 19, 2012 · Modified: Mar 14, 2015 by Kristina Sloggett · This post may contain affiliate links · 57 Comments

    Roasted Sweet Potato and Asparagus Pasta

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    Roasted Sweet Potato and Asparagus Pasta

    Roasted Sweet Potato and Asparagus Pasta - a zucchini pasta that is light, fresh, and flavorful!

    Zoodles

    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!

    Roasted Sweet Potato and Asparagus Pasta

    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 Asparagus Pasta

    roasted sweet potato and asparagus pasta

    inspired by Tomato and Asparagus "Carbonara"

    dairy, egg, soy and gluten free, vegan

    serves four

    3 small zucchini
    1 bunch asparagus, trimmed
    2
     sweet potato, peeled
    salt

    2-3 ounces jack cheese (I used this - vegan)
    ⅓ 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.

    Roasted Sweet Potato and Asparagus Pasta

    Have you ever made pasta noodles from vegetables?

     

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    Comments

    1. Arman @ thebigmansworld says

      May 27, 2015 at 3:47 am

      You know what I love? That this post is dated in 2012. YOU set the spiralizer trend!!!!!!!!!!!

      Reply
      • Kristina Sloggett says

        May 27, 2015 at 6:52 am

        well, YEAH. I was spiralizin' before spiralizin' was cool.

        Reply
    2. Monique Hanson says

      December 30, 2012 at 2:24 pm

      This was delish! The combination of sweet potatoes and the asparagus is awesome. I used actual pasta though and Daiya mozzarella shreds for the sauce.

      Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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