Sweet Potato Pasta With Tangy Marinara A Raw Food Recipes

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SWEET POTATO "PASTA" WITH TANGY MARINARA: A RAW FOOD R



Sweet Potato

Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy. Please visit my Web site for the complete article with photo and additional raw food recipes.

Provided by FawnM

Categories     Yam/Sweet Potato

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 sweet potato
2 roma tomatoes
1/4 cup raw almonds, soaked
7 sun-dried tomatoes
1 teaspoon lemon juice
1 teaspoon olive oil
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
1 dash red pepper flakes
water

Steps:

  • Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
  • Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
  • Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
  • Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
  • Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.

Nutrition Facts : Calories 367.5, Fat 20.2, SaturatedFat 2.7, Sodium 840.5, Carbohydrate 51.6, Fiber 19.1, Sugar 13.1, Protein 12.2

SWEET POTATO “PASTA” WITH TANGY MARINARA: A RAW FOOD RECIPE



SWEET POTATO “PASTA” WITH TANGY MARINARA: A RAW FOOD RECIPE image

Categories     Potato     No-Cook     Raw

Yield 2 people

Number Of Ingredients 11

1 sweet potato
2 Roma tomatoes
¼ cup raw almonds, soaked
7 sun-dried tomato halves
1 tsp lemon juice
1 tsp olive oil
½ tsp oregano
½ tsp basil
½ tsp salt
dash of red pepper flakes
water

Steps:

  • Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees. Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside. Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary. Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce. Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.

PASTA WITH CREAMY SWEET POTATO SAUCE



Pasta with Creamy Sweet Potato Sauce image

This creamy pasta dish is the result of combining two different recipes. I often turn it into a main dish by serving a green salad on the side.-Suzanne Appleyard, Queensbury, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 large sweet potato
2/3 cup 2% milk
2 cups uncooked penne pasta
1 tablespoon pine nuts
1 teaspoon rubbed sage
1 tablespoon butter
1 garlic clove, minced
1 teaspoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Steps:

  • Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 294 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

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