Creamy Pesto Potato Noodles

Creamy Pesto Potato Noodles

Creamy Pesto Potato Noodles

Source: Potatoes USA
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 mins
Cook Time 20 mins
Course 30 Minutes or Less, Main Course
Servings 2

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!