When you get a Vegetti, life changes. Zucchini, sweet potatoes, rutabagas… they all suddenly become the main focus of pasta (just when we thought we were obsessed with sauces). We think ZZzzoodles are absolutely delectable, but they’re way too over-used. So, we took on SPOODLES! Sweet potato noodles paired with parsnips, apples, and kale will have you hunched over the table shoveling this pasta into your mouth like you haven’t eaten in months. Trust us, it’s good. (Makes 2 large servings)
2 tbsp water
1 tbsp olive oil
2 stalks of kale
2 medium-size sweet potatoes
1 large parsnip
½ tsp rubbed sage
salt and pepper to taste
10-15 oz vegan alfredo sauce
Wash the sweet potatoes, parsnip, and apple by scrubbing under warm water. Rinse kale and set aside to dry in a colander. Prepare the rest of veggies/fruit by peeling each; then dice the parsnip and apple (cut around the core of the apple first, then dice). Use a spiralizer or Vegetti to make spoodles (noodles, duh) out of the sweet potatoes. If you don’t have those tools you can use a vegetable peeler to make long, flat spoodles. Grab the kale again and separate the “leafs” from the stem and break them into bite-size pieces. Dispose of the stems.
In a large pot, heat up the oil over low-medium heat. First add the kale and water. Stir, then cover to keep moisture in. Stir frequently for about 3 minutes keeping the lid on between stirs.
Next add the parsnips and mix in the spices. Cover and stir frequently for another 5 minutes.
Mix in the spoodles and cover again. Cook for another 5-10 minutes until kale and spoodles are at desired texture. I like my kale fairly mushy and dark green; and my spoodles soft like cooked spaghetti noodles. Continue to stir frequently so all the veggies share equal time on the bottom of the pot and none of them brown. When desired qualities are reached, remove from heat and mix in the diced apples.
Serve in a bowl with your favorite vegan alfredo atop.