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
Roasted Tomatoes
- 1 Cup Cherry tomatoes halved
- ½ Tablespoon Olive oil
- ¼ Teaspoon Sea salt
Pesto Potato Noodles
- 2 Tablespoons Olive oil
- 4 Cups Alsum white potatoes spiralized
- 1 Teaspoons Sea salt
- 1 Teaspoon Black Pepper
- ¼ Cup Pesto
- 1 Cup Canned coconut milk whole fat
- ½ Tablespoon White wine vinegar
- 1 Cup Spinach
Instructions
Roasting the Tomatoes
- Preheat oven to 400°F 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!