master

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce - easy to make, adaptable, gluten free, vegan. Devine and delicious!

Katie

Creamy Spinach Sweet Potato Noodles with Cashew Sauce - Pinch of Yum

cashews

water (more for soaking)

salt

clove garlic

large sweet potatoes

baby spinach

a handful of fresh basil leaves

salt and pepper to taste

olive oil for drizzling

Oven

Cover the cashews with water in a bowl and soak for 2 hours or so.

Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.

Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.

Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.