Spiralized Sweet Potato Pasta with Roasted Garlic Red Pepper Sauce

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 4 cloves Garlic
  • 1/4 cup Onion
  • 1 Red bell pepper, large
  • 2 Sweet potatoes, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Half and half
  • 1/4 cup Parmesan or romano cheese, grated

Found on gimmedelicious.com

Ingredients

• 2 large sweet potatoes (spiralized to desired size)
• 1 large red bell pepper, chopped into large pieces
• 4 cloves garlic, peeled
• ¼ cup onion, diced
• 2 tablespoon fresh basil
• 2 tablespoons extra virgin olive oil
• ½ cup half-and-half
• ¼ cup grated Parmesan or Romano cheese
• salt and pepper to taste

Directions

• Preheat broiler. Place red pepper and garlic on a small baking sheet. Drizzle with a light large of olive oil and sprinkle with salt and pepper. Grill under the broiler until the skin is blackened, and the flesh has softened slightly, about 3-5 minutes.
• While the red pepper is roasting, add onion and 1 tablespoon oil to a large heavy duty pan. Cook onion until it begins to turn golden brown. Add roasted red pepper and whole garlic. Cook for 2-3 minutes. Pour onion, red pepper, and garlic mixture into a blender along with the basil and salt + pepper to taste.
• Return puree to skillet, and reheat until it begins to bowl. Stir in the half-and-half and the parmesan cheese, and spiralized sweet potatoes. Simmer for just 2-3 minutes. Turn off heat. Garnish with more parmesan cheese, and a drizzle of olive oil (optional).

Nutrition