This Sweet Potato Noodle Tomato Mushroom Alfredo is a lightened up, gluten free, vegetarian spin on the delicious Italian Fettucine Alfredo. Molto bene!
Course Main Course
Cuisine American, Gluten Free, Vegetarian
Keyword sweet potato noodles
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4servings
Calories 336kcal
Author Erica
Ingredients
2large sweet potatoespeeled & spiralized
1cupmushroomssliced
1cupgrape tomatoeshalved
2cupsbaby spinach
Tomato Alfredo Sauce
1large tomato
2tablespoonsolive oildivided
1shallotdiced
1tablespoongarlicminced
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
1 ¼cups2% milkor more, as needed
2tablespoonsheavy cream
2ouncesNeufchatel cheesecubed
¼cupfreshly grated Parmesan cheese
Kosher salt and freshly ground black pepperto taste
Instructions
Peel sweet potatoes and spiralize in to medium bowl. Set aside.
Tomato Alfredo Sauce
Bring water to a boil in a small saucepan. Cut an 'x' in the bottom of your tomato, and blanch it in the boiling water for two minutes. Remove from water and let cool for a few minutes before peeling off the skin at the 'x'.
Roughly chop tomato, or place in a blender and pulse until chunky.
Heat 1 tablespoon olive oil in a small sauce pan over medium heat. Add garlic and shallot and saute for 3-4 minutes until fragrant. Add tomato and boil, stirring occasionally, until thickened and saucy, about 15 minutes.
In another saucepan, melt butter over medium heat. Whisk in flour until lightly browned to create a roux, about 1 minute.
Gradually whisk in milk and cook, whisking constantly about 1-2 minutes, until incorporated. Stir in heavy cream and garlic powder until mixture is slightly thickened, about 1 minute.
Stir in Neufchatel and Parmesan until melted, about 1-2 minutes. Stir in tomato sauce, mixing until incorporated. Season with desired amount of salt and pepper.
Heat remaining tablespoon of olive oil in a large skillet over medium heat. Add mushrooms and saute for 3-4 minutes, until they begin to brown.
Add tomato halves, stirring gently, and cook another 2-3 minutes. Add spinach and allow to wilt, 1-2 minutes. Pour veggies in a small bowl.
Without cleaning the pan, return it to medium-low heat and add the spiralized sweet potato noodles. Cook, stirring occasionally, for 5-6 minutes until crisp-tender.
Return mushroom mixture to skillet, then pour Alfredo sauce over and toss to coat, allowing everything to heat to uniform temperature. Serve & enjoy.