Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco

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 bandwagon 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 me, you can spiralize different types of veggies on the weekend and store them on a 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 adds 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 bandwagon yet, I suggest you do so immediately!!

5 from 1 vote

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Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

 

This vibrant Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco is super-easy to make and is absolutely packed with flavor.

Course: Main Course

Cuisine: American

Keyword: sweet potato, zoodles

Servings: 4

Calories per serving: 369 kcal

Ingredients

• 3 - 4 medium sweet potatoes, peeled and washed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/4 cup unsalted butter
• 3 leaves sprigs fresh rosemary, stripped from the stem
• 1 cup queso fresco, crumbled (or more if you want)

Instructions

1. Spiralize sweet potatoes. Set aside.
2. Heat oil in a large skillet over medium heat. Add sweet potato noodles and cook for about 5 minutes, or until slightly soft. Season with salt and pepper to taste. Remove from skillet and place on a serving bowl.
3. In the same skillet melt butter over high heat. Add rosemary; cook until butter begins to brown and sizzle, about 1 -2 minute. Remove skillet from heat.
4. Add butter to the sweet potato and toss until the noodles are well coated.
5. Sprinkle with cheese and serve immediately.

Recipe Notes

There are many different types of kitchen gadget to turn veggies into noodles. I used this one. 

 

Do not overcook the sweet potatoes; they should be a bit soft but still crunchy.

 

You can substitute Queso Fresco with Feta cheese.

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts

Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco

Amount Per Serving

Calories 369 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 12g 60%

Cholesterol 52mg 17%

Sodium 303mg 13%

Potassium 477mg 14%

Total Carbohydrates 28g 9%

Dietary Fiber 4g 16%

Sugars 6g

Protein 8g 16%

Vitamin A 381.3%

Vitamin C 4.3%

Calcium 22.5%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.