Sweet Potato Spaghetti with Mushrooms and Bacon

Author Notes

An insanely delicious garlic butter sauce with bacon, mushrooms and pecans served over sweet potatoes cut into noodles. Just a few ingredients, light, flavorful and satisfying. So easy to make in only a few simple steps. Are you ready for a next-level ‘pasta-free’ pasta dish? Then let’s do this!
The base of this recipe are spiralized sweet potato noodles, which we cook up in butter until tender, with the slightest bit of bite left in them so they keep texture and hold their shape. We also add white miso paste for an extra flavor boost, smoked bacon, button mushrooms and crunchy pecans. This combo is really tasty, all the flavors are well balanced. We finish the dish with sage leaves and chili flakes for that nice kick. And serve everything with grated goat cheese. This is a perfect weeknight meal when you’re craving something light but satisfying. You can think of this as a side or a lighter meal.
Bonus? Quick cooking time, one pan and a minimal amount of dishes. Yes, that’s it! Hope you love this one. It’s so easy and versatile. If you don’t have a spiralizer, you can still make this by thinly slicing the sweet potatoes into long matchsticks using a julienne peeler or a knife, this will replicate the “noodle” feel.
No miso paste? Just season the noodles with a little more salt. No pecans? Use walnuts or pine nuts. And for a vegetarian version, omit the bacon.
If you don’t like sweet potato or want some more carbs, swap them for any kind of pasta you have on hand. —Anna Chwistek | Serving Dumplings