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Roasted Asparagus and Sweet Potato Noodles

Curly spaghetti-like sweet potatoes become a tender noodle nest for gently-spiced roasted asparagus. Wth a creamy goat cheese sauce and a generous sprinkle of crunchy hazelnuts, roasted asparagus and sweet potato noodles make a tasty colorful pair. 

Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce with wine glass

Sauté the curly spaghetti-like potatoes until tender, then toss with this savory sauce—the noodles are the nest for tender gently spiced roasted asparagus. Finish the double-season combo with a generous sprinkling of crunchy hazelnuts.

There are 3 steps to coordinate here. Well, four, if you count the spiralizing of the sweet potatoes, which you can do ahead of time, along with toasting the nuts.

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asparagus ready for the oven--for Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce

First whisk up the easy goat cheese sauce and keep it warm. Then trim the asparagus, toss it with oil and spices, and pop it in a hot oven. While the sweet asparagus flavor concentrates and the tops get nicely crisp, toss and cook the sweet potatoes in a hot skillet for a minute or two, until they’re just tender.

The asparagus and sweet potatoes should be perfectly done at about the same time, so all you have to do is stir the sassy sauce into the noodles and cut the asparagus into shorter lengths. Serve immediately, with a flourish of toasted chopped hazelnuts.

This recipe calls for a couple of spices you may want to add to your spice brigade.

  • Sumac. Sumac, a tangy fruity spice from the Middle East, adds a pleasing flavor dimension to roasted asparagus. If you don’t have sumac, squeeze half of a lemon over the asparagus when it comes out of the oven. Learn more about sumac in this farro and hearty greens soup recipe.
  • Aleppo pepper. Flavor the goat cheese sauce with this fairly mild and slightly fruity red pepper and sprinkle on to the finished dish. asparagus. If you don’t have aleppo pepper use freshly ground black pepper in the sauce final spinkle.

Cutting sweet potatoes into curly-qs with a spiralizer, cranking and seeing the tangle come out the other end cracks me up. Making this video got me giggling, grinning from ear to ear . 🙂

Just so you know, this post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Roasted Asparagus and Sweet Potato Noodles recipe notes:

  • Choose medium asparagus—not too thin, not too thick. If you can only find thin, roast the asparagus less time. If only thick asparagus is available, you may want to peel the tougher bottom about 2/3 of the way up with a vegetable peeler.
  • For added vegetarian protein, toss a cup of oven roasted chickpeas in with the noodles and sauce.
  • You will absolutely fall in love with the goat cheese sauce, an awesome quick sauce for all kinds of pasta and veggies. I use the same sauce in this tortellini pasta recipe and this homemade cilantro fettuccine recipe.
  • When brussels sprouts are in season, feel free to substitute them for the asparagus–simply cut them in half, season, and roast until tender.
Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce overheat shot 2 plates

Handy tools for this recipe:

  • To make asparagus roasting cleanup easy, line the baking sheet with a silicone mat or parchment paper.
  • OXO Good Grips also sells a hand spiralizer—good for smaller portions.

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OXO sent me their new Spiralizer so I could create a recipe using it. My opinion about this fun tool is my own.

10 comments

  • Maura

    This looks incredible Letty. Can’t wait to try it. Asparagus is such a healing vegetable. Reply · 28 March, 2016

  • Letty, just love these “nutrient dense” preparations. This will be dinner tonight. Reply · 28 March, 2016

    • Great to hear that Ginger! Take a photo and put it on Instagram and tag #lettycooksveggies 😉 Reply · 28 March, 2016

  • Gini Smith

    Thanks Letty…this looks wonderful…I’m going to give it a try.
    Gini Reply · 28 March, 2016

    • Thanks Gini. I love that you are inspire-ralized! Reply · 28 March, 2016

  • Maura

    I just made this with a vegan cashew cheese sauce as a substitute for the goat cheese and it was delicious! Reply · 31 March, 2016

    • Yay Maura! Thanks for letting me know your success with the recipe. Did you make the cashew cheese or buy it? Reply · 2 April, 2016

  • Not only does this LOOK good but I love that it’s so packed with nutrients ! I’m making this for dinner tonight, thinking of serving it with real good crusty bread and hummus on the side. Very excited thank you! Reply · 11 April, 2016

    • Thanks Rachel. Happy cooking! If you want, send a photo of your dinner and tag me on Facebook or Instagram! Reply · 11 April, 2016

5 from 1 vote (1 rating without comment)

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