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. 

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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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 . 🙂

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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.

Handy tools for this recipe:

• Here’s the OXO spiralizer I used.
• To make asparagus roasting cleanup easy, line the baking sheet with a silicone mat or parchment paper.

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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.

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5 from 1 vote

Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce

Can you believe the gorgeous green and orange color going on here? The goat cheese sauce on these curly-q sweet potatoes is to die for, even on wheat pasta! Makes 4 to 6 servings.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Main Course

Cuisine: American

Keyword: asparagus, spiralizer recipe, sweet potatoes

Servings: 6 servings.

Author: Letty | @lettyskitchen

Ingredients

Goat Cheese Sauce:

• 2 tablespoons unsalted butter or olive oil
• 6 ounces soft goat cheese
• About 1/3 cup water
• ¼ teaspoon fine sea salt
• ¼ teaspoon Aleppo or freshly ground black pepper

Asparagus:

• 2 bunches medium asparagus , about 2 ½ pounds
• 2 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon sumac (see note)
• ½ teaspoon Aleppo pepper or freshly ground black pepper

Sweet Potato Spaghetti:

• 2 tablespoon extra virgin olive oil
• 2 large sweet potatoes , about 1 ½ pounds, peeled and spiralized 1/8-inch thick with the green spaghetti-cut blade (see note)
• ½ teaspoon fine sea salt
• ½ teaspoon Aleppo pepper or freshly ground black pepper
• ½ cup chopped toasted hazelnuts

Instructions

Make the goat cheese sauce:

• Melt the butter in a saucepan on low flame. Add the goat cheese and water; whisk until the goat cheese dissolves into a thin sauce. Add a bit more water if needed. Keep warm, but do boil.

Roast the asparagus:

• Preheat the oven to 425°F. Snap off the tougher ends of the asparagus by gently bending the asparagus near the bottom. The stalk will break where the tender and tougher parts meet. Discard the ends.
• Place the asparagus on a baking sheet, drizzle with olive oil, and sprinkle with kosher salt, sumac and Aleppo pepper, and then toss to coat the asparagus completely. (Line the baking sheet with a silicone mat or parchment paper to make cleanup easy.)
• Roast the asparagus 15 to 20 minutes, until just tender. Cut into 1 ½-inch pieces.

Sweet Potato Spaghetti:

• Heat the oil in a large skillet over medium-high flame. Add the spiralized sweet potatoes and toss to coat with oil. Sprinkle with salt and pepper. Using 2 large wooden spoons, toss and turn (like a stir-fry) the potatoes until they are just tender, 10 to 15 minutes.
• Stir in the goat cheese sauce. Transfer to a serving bowl or individual bowls. Top with the roasted asparagus and garnish with toasted hazelnuts and more Allepo or black pepper. Serve immediately.

Notes

• Cut the ends of the sweet potatoes so they are flat and even, so they easily align with the spiralizer’s coring blade and food holder.
• Spiralizing creates really long noodles. For more manageable pieces, make a few cuts in the noodles.
• If you don’t have sumac, squeeze half of a lemon over the asparagus when it comes out of the oven.

Nutrition

Calories: 302kcal | Carbohydrates: 10g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 709mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6480IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1.4mg

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