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Creamy Pesto Potato Noodles

  • Ready Time: 30min
    No Reviews
  • Prep Time: 10min
    Cook Time: 20min
  • Potato Type: White
    Cuisine: American
  • Serves: 2
    Prep Method: BakedPan Fried
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Description

Recipe by: The Fitchen

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

Preparation
Prep Time: 10min | Cook Time: 20min

Roasting the Tomatoes

  1. 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

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

 

Nutrition

Calories292
Fat22g
Sodium918mg
Carbohydrates19g
Fiber3g
Protein3g
Sugar2g

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