I know it doesn’t look like it, but this bowl of Paleo Alfredo doesn’t have even a teeny tiny bit of dairy in it. And that’s not pasta. Not even gluten free pasta. Those, my friends, are noodles made out of white sweet potato! You’ve got to love your handy dandy vegetable spiralizer, right? I certainly adore mine!
Usually I keep to lighter “noodles”. Mostly zucchini for hot meals and cucumber for cold salads. But the weather here has been overcast and fairly uninspiring lately. We’ve had the kind of drab skies that make me want to reach for a blanket, a book and a bowl of comfort-something, even if it is August. Man, I can’t believe it’s August. With all that in mind, I decided that I wanted something a little more filling than the humble zoodle. I wanted warmth and fullness, without the usual grain-fest that I used to gravitate towards. Enter the white sweet potato noodle! Here’s what I used to make them – my neato vegetable spiralizer!
White sweet potatoes really hit the spot for me because they don’t seem to be anywhere as, well, sweet as their more common orange cousins. The less sweet variety is perfect here, where I wanted to douse the noodles in something creamy and didn’t want the flavor of the noodles to compete with either the rich sauce or the slightly sweet caramelized leeks. Not to mention the fact that they really do look like a white pasta noodle. You can get a vegetable spiralizer just like mine here!
I’m not going to lie to you, this is a multi step recipe and, as such, is more complicated than the recipes I usually post. It’s definitely one for the weekend or a less harried evenings. That said, you can make the individual components like the caramelized leeks and the Paleo Alfredo sauce way ahead if you want to, which will make it a little less daunting. Equally, although I have separated out each component with its own instructions below, those steps can all overlap each other a little, which will speed the process up some. While this recipe does take some effort, it is well worth it for those days when something equally hearty and yet decadent-feeling appeals to you. If you don’t make this now, definitely save it for a future dismal day – it will make it that much brighter.
- 1 tbl avocado oil
- 2 large leeks, washed and chopped (about 4 cups)
- ⅛ cup chicken broth
- Juice of ½ a lemon
- ¾ lb cauliflower, chopped (4 cups)
- ½ cup chicken broth
- 1 cup coconut milk
- ½ tsp sea salt
- 2 tsp garlic powder
- 2 large white sweet potatoes (or preferred vegetable)
- 6 slices bacon
- Handful green onions, chopped
- Over a low-medium heat, add the avocado oil to a large skillet. Add the leeks, stirring them through so that they are coated in the fat evenly, then turn the heat down to low. Cook until softened and beginning to caramelize at the edges, about 20 minutes. Add the chicken stock and lemon juice and cover the pan, cooking until completely tender, about 5 - 10 minutes.
- While the leeks are cooking, fill a saucepan ⅓ way full of water and bring to a boil. Add the chopped cauliflower and simmer until tender, about 10 minutes.
- Drain the cauliflower and add to a blender, along with the chicken stock, coconut milk, salt and garlic powder. Puree until smooth and liquid.
- Once the leeks are cooked, stir them into the cauliflower Alfredo sauce. Set aside.
- Use a spiralizer to make the sweet potatoes into noodles. Bring a pan of water to a boil. Add the spiralized sweet potato to the boiling water and cook until softened, but still al dente, about 4 - 5 minutes.
- Drain the sweet potato noodles.
- Cook the bacon until crisp. Allow to cool slightly and chop into small pieces.
- Slice the green onions.
- Add the sweet potato noodles to a large skillet, pour over the Alfredo sauce and leeks. Use tongs to stir the sauce through the noodles and make sure everything is coated evenly. If the sauce is too thick, add a splash or two of water.
- Simmer the noodles in the sauce until everything is warmed through.
- Pile the noodles and Alfredo sauce onto plates. Sprinkle with bacon pieces and green onion before serving.
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