Vol. 1 Issue 3 | Nov '24 Newsletter - Recipes

 Creamy Spinach Sweet Potato Noodles with Cashew Sauce

Recipe submitted by Jen Peterson

Ingredients

1 cup cashews
3/4 cup water (more for soaking)
1/2 tsp salt
1 clove garlic

1 Tbsp oil
4 large sweet potatoes, spiralized

2 cups baby spinach
A handful of fresh basil leaves, chives, or other herbs

Salt and pepper to taste

Olive oil for drizzling

Directions

1. Cover the cashews with water in a bowl and soak for 2 hours or so.
2. Drain and rinse thoroughly. Place in a food processor or blender and add the 3/4 cup water,
3. salt, and garlic.
4. Puree until very smooth.
5. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes
6. until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
7. Add half the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture
8. is too sticky.
9. Season generously with salt and pepper, drizzle with olive oil, and top with remaining fresh herbs.

Recipe from pinchofyum.com