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.
- 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)
Spiralize sweet potatoes. Set aside.
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.
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.
Add butter to the sweet potato and toss until the noodles are well coated.
Sprinkle with cheese and serve immediately.
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.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 369kcal | Carbohydrates: 28g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 477mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19065IU | Vitamin C: 3.5mg | Calcium: 225mg | Iron: 1.1mg