Creamy Spinach & Sweet Potato noodles with cashew sauce

Creamy Spinach & Sweet Potato noodles with cashew sauce

2 cup cashews
1 ½ cup water (more for soaking)
Kosher salt and freshly ground black pepper, to taste
2 clove garlic
2 tablespoon avocado oil
2 carrots, chopped
1 teaspoon cayenne
4 sweet potatoes, spiralized
4 cups baby spinach
olive oil, for drizzling

  • Cover the cashews with water in a bowl and soak for 2 hours or so.
  • Drain and rinse thoroughly. Place in a blender and add the water, salt, cayenne and garlic. Puree until very smooth.
  • Heat the oil in a large skillet over high heat. Add the sweet potatoes, carrots and toss in the pan for 7- 10 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach ñ it should wilt pretty quickly.
  • Add half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil.


Source: Inspired by pinchofyum.com

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