Author Notes
A riff off of a famous "factory's" chicken & pasta dish. This one packs all the flavor w/o the meat and cheese! —G
Ingredients
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5 cups
spiralized sweet potatoes
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1 cup
diced mixed bell peppers
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2 pieces
roma tomatoes, diced
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2 teaspoons
minced garlic
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1 tablespoon
cajun seasoning
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2
cans full fat & light coconut milk (2 total)
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1/2-1 cups
nutritional yeast flakes
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1 tablespoon
lemon juice & tomato paste
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1/4 cup
chiffonade basil
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1 piece
small yellow onion, halved & sliced thin
Directions
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In a colander, place sweet potato noodles and sprinkle sea salt overtop. Allow to sit for 20 minutes, squeeze out excess water. Rinse off salt, squeeze again in a clean kitchen towel, chop into smaller pieces.
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In a sauté pan, add onion, garlic, spices, and tomato paste with 1 cup water or low sodium broth and cook until golden and liquid has evaporated.
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Stir in tomatoes and peppers and cook until softened, about 7 minutes.
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Stir in chopped “noodles,” coconut milk, yeast, and lemon juice. Cook until tender, about 12 minutes, stir in basil and season to taste.
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