Go Back Email Link
+ servings
Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce
Print Recipe
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 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-free, Vegetarian
Keyword: spiralizer, sweet potatoes, easy, dinner
Servings: 6 servings.
Calories: 302kcal


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


  • 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 freshly ground black pepper
  • ½ cup chopped toasted hazelnuts


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. Serve immediately.


  • 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.


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