Do I ever write about how much I freaking LOVE my spiralizer? Not nearly enough, I’m sure. It is freaking FANTASTIC. No wonder it is the #1 best seller on Amazon (find it here!) I have spiralized everything from the sweet potatoes used in this dish, to apples, to beets and zucchini. The more I use it, the more of a ninja I become. I can crank that thing at about 60+ mph now, and needless to say- you have been warned. Just stay out of my way and my kitchen when I am in my spiralizing zone. Efficiency and speed are my two goals. No one can stop me.
Aside from day dreaming, I have been trying to eat a lot more vegetables lately. I hopped off the vegetable train for a while, and now I remember why I was on it for so long. Eating a surplus of vegetables, meat and eggs lead me to feeling my best. My grandma has been making my boyfriend and me plenty of pate lately, so that hasn’t hurt. I’ve also been reading Eat the Yolks, so I have been neglecting vegetables and focusing on plenty of fats and protein. Nowhere in Liz Wolfe’s book does she say a word about skipping your veggies. In conclusion, I have absolutely no excuse for doing so, and my tummy has suffered. Seriously, I have been bloaty McBloaterson lately. Sexy? I think not.
One of my all time favorite meals used to be Penne with Vodka Sauce. I would always order it at Italian restaurants with chicken or salmon. Since I don’t eat Penne, I swapped it out for white sweet potatoes- and boy was that a GENIUS GESTURE. The combination of the sweetness from the potatoes with the tangy tomatoes from the cream sauce is out of this world. The homemade marinara sauce is very easy to make, and I recommend even doubling the match and freezing some for a few months. I still want to remain on the good side of the vegans and vegetarians who may come across my page. Once in a while, I do leave out the meatiness and bring on more vegetables.
This is what the spiralizer can do. Oooooh, ahhhhh huh?
Spiralized Veggie Noodles with a Tomato Cream Sauce
- 2 large white sweet potatoes or 4 zucchinis (combo of both will work too!)
- 2 cups pastured heavy cream or coconut cream
- 2 cups marinara sauce (see recipe below)
- 3 tablespoons tapioca starch or arrowroot powder
- 4 tablespoons grass-fed butter or ghee
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- sea salt and pepper to taste
- Marinara Sauce
- 4 tablespoons extra virgin olive oil
- 1/2 medium yellow onion diced
- 4 cloves garlic minced
- 2 28- ounce cans whole peeled, tomatoes, roughly chopped
- 6 teaspoons sprigs fresh thyme about 3dried
- 2 teaspoons dried basil
- 3 teaspoons sea salt
- ground black pepper to taste
|Cook Time||20 minutes|
|Prep Time||20 minutes|
If you can eat cheese, I would sprinkle some grass-fed Parmesan or raw milk cheddar on top of this. Yes!
- Wash the vegetables you are using for noodles thoroughly. You can leave the skin on the zucchini, but I prefer to peel the sweet potato skin off. Cut off the ends.
- Spiralize those sweet potatoes and/or zucchini. Set aside (separately) in a large bowl. *The zucchini noodles will cook much quicker than the sweet potato!*
- For the tomato cream sauce:
- In a medium saucepan combine the cream, marinara sauce, butter, garlic and onion powders, starch, sea salt and pepper.
- Heat on the stove until thickened, whisking thoroughly the whole time.
- Add in the vegetables noodles into the saucepan.
- Lightly boil noodles in the sauce until cooked through (just a few minutes for the zucchini, 5-7 minutes for sweet potato).
- Adjust sea salt and pepper amount, to taste.
- For the marinara sauce:
- Heat the oil in a medium saucepan over medium-high heat. Saute the diced onion and minced garlic, stirring well, until lightly browned.
- Now, add all of the tomatoes with about half of the juices from the can (you can discard of the rest), and the fresh or dried herbs.
- Bring the mixture to a boil. Then, reduce the heat and simmer, uncovered for about 15-20 minutes or until mixture has thickened.
- Remove and discard the fresh herbs (if you used them). Stir in the sea salt and season with pepper, to taste. Transfer 1 cup of the mixture into a measuring cup and set aside.
- *Store the remainder covered in the refrigerator for up to 3-4 days. It can be frozen for several months as well.