Ingredients
Scale
For the Noodle Dish:
- 1 large sweet potato, peeled and spiralized (or, two 8.5 oz. package pre-spiralized sweet potato noodles)
- 1 pint multi-flavored tomatoes, rinsed and halved
- 1 can no salt added white kidney beans, drained and rinsed
- Olive oil
For the Pesto:
- 1/3 cup fresh basil leaves
- 2–3 cloves garlic
- 2 large handfuls of spinach
- 2–3 tablespoons whole walnuts
- Salt and pepper to taste
- 1/4 cup nutritional yeast I used Bob’s Red Mill – you can also use parmesan cheese
- Olive oil
Instructions
For the Pesto:
- Combine basil leaves through nutritional yeast in a food processor and turn on. Slowly stream in olive oil until you’ve reached your desired consistency
For the Noodle Dish:
- Heat a large non-stick skillet over medium heat. Once pan is warm, drizzle with a bit of olive oil. Add noodles and sauté noodles until just tender but with a slight crunch (about 5-7 minutes)
- Toss cooked noodles with pesto (as much or as little as you prefer) then toss in halves tomatoes and rinsed beans
- Top with additional basil and nutritional yeast (or parmesan cheese) as desired
