This vibrant Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco is super-easy to make and is absolutely packed with flavor. Perfect for a meatless and delicious meal. Ready in less than 15 mins!!
To be honest, since I bought my Spiralizer I have only used it with cucumbers and potatoes. I love it. But I have decided that I need to experiment more. So I jumped on to the Spiralizer band wagon with both feet with this Spiralized Sweet Potato Pasta with Rosemary Butter and Queso Fresco; which BTW turned out surprisingly delicious. Next time…beets!!
I love pasta! I’m not going to tell you that this same thing as a plate of pasta. However, spiralizing does make eating veggies a bit more fun. It’s a great option to make a low-carb, high-vegetable pasta alternative. Plus, make veggies more appealing to kids. This is the spiralizer I own. It’s inexpensive and it works great!
If you don’t have much time during weekdays, like myself, you can spiralize different types of veggies on the weekend and store them on paper towel lined sealable plastic bag up to 3 days.
The flavors on this dish are amazing and it is so simple to put together. Brown butter combined with rosemary adds a little splash of magic with nutty aromas. It’s like liquid gold. The combo of the sweet potatoes and rosemary brown butter is perfect, while the queso fresco add a unique and delicious flair to this dish.
This dish is the perfect weekday lunch or dinner when you’re craving something light but still satisfying. So if you haven’t jumped on the spiralized-veggie band wagon yet, I suggest you do so immediately!!