Try our sweet potato linguine with puy lentil ragù, then check out our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.
Try our sweet potato noodles with vegetarian bolognese recipe. Our lentil bolognese is a great vegan meal idea to add to this spiralized sweet potato recipe.
*This vegetarian bolognese recipe is gluten-free according to industry standards
Ingredients
- olive oil
- onion 1, finely chopped
- carrot 1, peeled and grated
- button or chestnut mushrooms 100g, finely chopped
- garlic 1 clove, crushed
- balsamic vinegar 1 tbsp
- rosemary needles finely chopped to make 1 tbsp
- chopped tomatoes 400g tin
- cooked puy lentils 250g pouch
- sweet potatoes 2 large or 3 medium, peeled
Method
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Step 1
Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.
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Step 2
Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.
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Step 3
Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.
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Step 4
Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.
Check out our guide to spiralizing, including spiralizer recipes and courgette noodles recipes.
Nutritional Information
- Kcals 494
- Fat 4.5g
- Saturates 1g
- Carbs 87.8g
- Sugars 42.2g
- Fibre 19.7g
- Protein 15.7g