One-Pot Wonders

Sweet Potato Spaghetti with Mushrooms and Bacon

December  1, 2020
0 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2
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

What You'll Need
  • 3 medium sweet potatoes, spiralized
  • 250 grams (8.8 oz) button mushrooms, cut into slices
  • 200 grams (7 oz) thin slices of smoked bacon, cut into thin strips
  • 60 grams (2 oz) pecans
  • 120 milliliters (1/2 cup) unsalted chicken broth
  • 1/2 teaspoon white miso paste
  • 4 garlic cloves, minced
  • 1 teaspoon each: smoked paprika, crushed chili flakes
  • olive oil
  • 50 grams (3 tbsp) unsalted butter
  • 20 sage leaves
  • salt + black pepper
  • grated Pecorino Romano, for serving
  1. Heat a large skillet over medium-high heat. Once hot, add 3 tbsp olive oil, then the bacon. Cook until crispy, about 4 minutes. Remove the bacon from the skillet. Heat the skillet again over high heat. Add the mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, add 3 tbsp olive oil, season with salt and black pepper. Add pecans and sage leaves. Cook for 1-2 minutes, until mushrooms start to brown. Remove from the skillet.
  2. In the same skillet. Heat 3 tbsp olive oil. Add the spiralized sweet potato noodles, cook, stirring often until the noodles are slightly softened, about 5 minutes. Stir in garlic, cook for 2 minutes. Season with smoked paprika, chili flakes and black pepper. Add chicken broth, cook another 2 minutes. Stir in miso and butter. When the noodles are soft but not mushy, add bacon and mushrooms back to the skillet. Gently toss to combine and heat for 1 minute.
  3. Season the noodles with freshly ground black pepper and a pinch of crushed chili flakes. Serve immediately with grated Pecorino. Enjoy!

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