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Creamy Pesto Potato Noodles
The Fitchen

Creamy Pesto Potato Noodles

5 from 3 votes
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 -4 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 292
Ingredients Method

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

Method
 

  1. 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.
  2. Spiralize potatoes and trim to manageable noodle size.
  3. 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.
  4. 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.
  5. Serve and enjoy!