Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce

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

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Keyword: asparagus, spiralizer recipe, sweet potatoes

Servings: servings.

Calories: 302kcal

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.

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