Description
This creamy pesto potato noodles recipe is a flavorful dinner that comes together in less than 30 minutes. Instead of traditional refined grain pasta, the spiralized potato noodles are tossed in a creamy pesto sauce with jammy roasted tomatoes!
Ingredients
Roasted Tomatoes
- 1 cup cherry tomatoes
- 1/2 Tablespoon olive oil
- 1/4 teaspoon sea salt
Pesto Potato Noodles
- 2 Tablespoons olive oil
- 4 cups white potatoes, spiralized
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/4 cup pesto
- 1 cup canned coconut milk, whole fat
- 1/2 Tablespoon white wine vinegar
- 1 cup spinach
Instructions
Preheat oven to 400º and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt. Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.
Spiralize potatoes and trim to manageable noodle size.
In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Sauté 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.
Using the same skillet, (or a fresh one, if desired) add the pesto and sauté on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.
Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1
- Calories: 292
- Sugar: 2 g
- Sodium: 918 mg
- Fat: 22 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 3 g