Creamy Spinach & Sweet Potato noodles with cashew sauce
SERVINGS 5
INGREDIENTS:
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
PREPARATION:
- 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.
