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pesto sweet potato noodles with tri-colored tomatoes & white beans

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x

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
  • 23 cloves garlic
  • 2 large handfuls of spinach
  • 23 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:
    1. 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:
    1. 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)
    2. Toss cooked noodles with pesto (as much or as little as you prefer) then toss in halves tomatoes and rinsed beans
    3. Top with additional basil and nutritional yeast (or parmesan cheese) as desired

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