Roasted sweet potato asparagus pasta is light, fresh, and flavorful, made with noodles or spiralized zucchini.
recipe originally published September 19, 2012
Zucchini Pasta or Fresh Noodles
Roasted sweet potato asparagus pasta is light and fresh! This recipe uses the summer's zucchini as a noodle, and has a comfort food bite of sweet potato. I know, I enjoy sweet potato year round, but sweet potatoes are generally a cool weather thing for me. They kinda go along with all the autumn and winter squash.
I learned how to use the mandoline and the spiralizer during Chef Mark Reinfeld's vegan chef immersion course. I have since used the mandoline often with a client, and the spiralizer is my new favorite tool in my own kitchen.
I could eat this spiralized noodle dish weekly, all summer long!
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Roasted Sweet Potato Asparagus Pasta
A light, fresh, and flavorful pasta, simply made with noodles or spiralized zucchini.
Ingredients
- 1 bunch asparagus, washed and trimmed
- 2Â sweet potato, peeled
- 3 small zucchini, scrubbed and ends trimmed*
- 1 teaspoon sea salt
- 1-2 tablespoons olive oil
- 2 shallots, peeled and minced
- 2-3 ounces dairy free cheese, grated
- â…“ cup dry vermouth
Instructions
- 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 sea salt.
- Roast in 350° oven for 30-35 minutes.
- Near the end of the roasting time, prepare the sauce: In skillet over medium low heat, sauté shallot in olive oil until softened - 2-3 minutes, stirring often.
- To the shallot, add the grated cheese and wine - stirring until it melts into a sauce.
- Remove from heat.
- To the skillet sauce, add zucchini pasta and toss to coat with sauce. Plate the pasta and top with the roasted asparagus and sweet potato.
Notes
*sub your favorite cooked pasta noodle in place of spiralized zucchini
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 236mgCarbohydrates: 18gFiber: 7gSugar: 5gProtein: 13g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Lisa says
I've seen this kind of thing before and I've always wanted to try it. What a delicious idea!
spabettie says
it is SO fun, I'm loving this new toy! 🙂
Christina says
Oohhh it's almost your birthday! What day is your birthday? Mine is next month and I'm already trying to figure out what to do lol.
Oh my I LOVE my spiralizer. I have a much smaller one (we don't have hardly any storage space) but it works well. Zucchini noodles is amazing!
spabettie says
we LOVE the zucchini noodle! Jason even likes them, I was so excited about that! 🙂
my birthday is September 27... weeee! when is yours, fellow Libra perhaps?
purelylori says
yes!!! girl you know Michelle and I love our spiralizer, we use it just about everyday. zucchini pasta is about the only way I like my zucchini these days 😉
spabettie says
Jason even LOVED this, and has not been a zucchini fan in the past. I am so excited by that! 🙂 (I had a backup dinner for him just in case... we eat that tonight!).
Paula - bell'alimento says
Oh my goodness that spiralizer - so awesome!
spabettie says
it is SO fun, Paula! I've made some cool stuff with it already...
Laura @ Sprint 2 the Table says
Happy early birthday!!! Embarrassing confession: I got a spiralizer months ago and I still can't figure it out. The damn instructions are in Japanese!
spabettie says
yeee, thank you!! 🙂 oh wow - what "brand" is it, or can you even tell? do you have a photo of it, maybe I can help you? (I have used several kinds...)
Laura @ Sprint 2 the Table says
This is what I ordered: http://www.amazon.com/gp/product/B000BI6CZ8/ref=oh_details_o03_s00_i00
spabettie says
okay, that looks like a good one! so, the handle thing at the top? probably just pulls up (or turns up, like a screw)... the spike things on it, let's just say you're usinng a zucchini... hold the zucchini vertically, push the end of it into the spikes, situated over the blade. then push down and start turning, the ribbons should come out the bottom, underneath. not sure how to change the blades... mine slide in and out, so perhaps these do too? give it a try!! 😀
Cooking Karen says
This looks divine! What a great way to make veggie pasta with the spiralizer (I have always used the mandolin). I am going to try this with my apple/peeler/corer slicer (ex Pampered Chef consultant that I am!). And so easy to make Paleo with broth instead of wine. Shame about the cheese. (drat!!) Can't wait to try.
spabettie says
haaa, Karen, I knew you had to be a consultant or have been to a party - every time I hear "apple peeler/corer/slicer" I know it is Pampered Chef!! my mom was a consultant for years 😉 ...and yes, I suppose even if the cheese is plant based, it's not really paleo? you can make it more like a carbonara sauce with an egg?
Heather (Where's the Beach) says
A spiralizer is one of those things I never thought I'd want but I really do. I love using squashes for "pastas" but it's not as fun just using the mandoline. And Seriously, you just kill most mornings with these flipping amazing looking dishes. I really could have that for lunch please and thank you 😉
spabettie says
I wish I could just bring this to you at lunchtime!! really, I would! 😀
Beth @ Tasty Yummies says
YUM! Happy early birthday and yay for the spiralizer, I am so jealous! I hope I get some more zucchini from our CSA so I can make this, it looks amazing.
spabettie says
thank you!! I hope you get more zucchini too - this was so good I cannot wait to make it again!
Abby says
I don't think I could ever replace actual pasta with spiralized veggies, but I think it would make salads so much more fun and pretty! Plus, I eat asparagus with my lunch every day, so you had me at the recipe title...
Happy Early Birthday!!!
spabettie says
thank you Abby! 😀
we are not big on pasta - I don't know what happened to me, I used to love it. so this is fine as a pasta for me! and I could have eaten that whole pan of asparagus all alone... YUM.
Abby says
Word. I like it in lasagna or tortellini, but I'm much more of a rice/quinoa girl myself. And veggies are always a given. 😉
spabettie says
quinoa all the way! 🙂
Meghan@CleanEatsFastFeets says
These pictures are beautiful; it's hard to believe they're veggies since they look so curly and bouncy.. Your pasta salad looks really refreshing, as always. Asparagus is pretty much my favorite green veggie so you had me at hello.
spabettie says
I know Meghan, I love how 'bouncy' this is - especially the middle part of the zucchini, it gets really curly and fun. asparagus is one of my favorites too - and roasted? mmm...
Meghan@CleanEatsFastFeets says
Oh yes roasted asparagus...mmmmmm.
spabettie says
it is my favorite!!