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Spiralized Sweet Potato Pasta with Rosemary Brown Butter and Queso Fresco | Mommyhood's Diary
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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.
Course Main Course
Cuisine American
Keyword sweet potato, zoodles
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 369kcal

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

  • 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.

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

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