Sweet Potato Noodles

Sweet potato noodles – pasta’s heroic substitute – is a supreme match for a bubbling bolognese pulled straight from the fire or a hearty garlic-cashew cream sauce. Long golden tendrils filled with sweet, earthy flavors pay tribute to traditional Italian cuisine, upstaged by a paleo plot twist.

9ae8af0f4b11722361f73417d68a8467.jpgSweet Potato Noodles:  

  • 2-3 spiralized sweet potatoes or 1 package (16 ounces) of sweet potato noodles 
  • 1 tablespoon Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • Several handfuls of fresh, organic basil (coarsely chopped for the topping) 

Bolognese Sauce: 

  • 1 tablespoon Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • 1 organic onion, finely chopped
  • 1 pound 100% grass-fed organic ground turkey 
  • 1/2 tablespoons organic dried rosemary
  • 1/2 tablespoon organic dried oregano 
  • Organic Ville, Rao’s or similar organic tomato sauce (no added sugar, no preservatives) 

Cashew-Garlic Sauce: 

  • 1 cup organic, raw cashews (previously soaked) 
  • 3/4 cup filtered water 
  • 2 cloves garlic, minced 
  • 1/2 teaspoon Pink Himalayan or Celtic Sea Salt 
  • 1/4 teaspoon organic ground cayenne pepper 
  • 1/4 teaspoon organic ground turmeric (optional)
  • 1/2 teaspoon organic ground mustard (optional) 


Warm olive oil in a pan over medium-high heat. Sauté the sweet potato noodles for 15-20 minutes, or until soft.

To make the bolognese, sauté the chopped onion in olive oil over medium-high heat for 10 minutes. Add the ground meat and dried herbs and cover an additional 10 minutes on medium-high heat, stirring occasionally. Check to see if the turkey has cooked completely before adding the desired amount of tomato sauce, depending on preference for bolognese thickness. Simmer for a few more minutes until fully incorporated. 

Alternatively, to make the cashew sauce, soak the cashews, covered in water, for at least one hour. Drain, discard the water, and rinse the cashews. In a Nutribullet or other nutrient extractor, add the soaked cashews, fresh filtered water, garlic, salt, and any preferred additives. Blend until smooth.  

Plate the noodles, pour over the bolognese or cashew sauce and serve immediately.