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Creamy Pesto Potato Noodles

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Print Recipe
Potato Type: White
Prep Method: BakedPan Fried

Dish

Side DishMain Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 2

Ingredients

+

Roasted Tomatoes

  • 1 cup cherry tomatoes
  • 1/2 Tablespoon olive oil
  • 1/4 teaspoon sea salt
+

Pesto Potato Noodles

  • 2 Tablespoons olive oil
  • 4 cups white potatoes, spiralized
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/4 cup pesto
  • 1 cup canned coconut milk, whole fat
  • 1/2 Tablespoon white wine vinegar
  • 1 cup spinach

Preparation

Roasting the Tomatoes

  1. Preheat oven to 400 ºF and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt. Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.

Pesto Potato Noodles

  1. Spiralize potatoes and trim to manageable noodle size.
  2. In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Sauté 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.
  3. Using the same skillet, (or a fresh one, if desired) add the pesto and sauté on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.
  4. Serve and enjoy!

 

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Nutrition Facts Per Serving

Calories

292

Fat

22g

Sodium

918mg

Carbohydrates

19g

Fiber

3g

Protein

3g

Sugar

2g

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