Creamy Pesto Potato Noodles
Creamy Pesto Potato Noodles
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 white potato noodles are tossed in a creamy pesto sauce with roasted tomatoes!
Ingredients
- 1 Cup cherry tomatoes halved
- 2 1/2 Tablespoon Olive oil
- 1 1/4 Teaspoon Sea salt
- 4 Cup White potatoes spiralized
- 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
- Roasting the Tomatoes
- Preheat oven to 400 ºF 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.
- Pesto Potato Noodles
- 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!