Recipes

Name: Sweet Potato Carbonara with Spinach & Mushrooms
Prep time: 40 s
Yield: 5 Servings
Cuisine: American
Ingredients: 2 pounds sweet potatoes; peeled; 3 large eggs; beaten; 1 cup grated Parmesan cheese; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 tablespoon extra-virgin olive oil; 3 strips center-cut bacon; chopped; 1 8-ounce package sliced mushrooms; 2 cloves garlic; minced; 1 5-ounce package baby spinach

Main dish, combination meal

Sweet Potato Carbonara with Spinach & Mushrooms

Overview

Loaded with veggies, this spiralized sweet potato vegetable noodles recipe—our healthy take on a traditional carbonara recipe—achieves superfood status with the addition of spinach and mushrooms. Look for large, straight sweet potatoes to make the longest veggie noodles.

Print Recipe

Sweet Potato Carbonara with Spinach & Mushrooms

Prep time 40

Cook Time 0

Total Time 40

Nutritional Information

Makes: 5 Servings

Serving size: 1 2/3 cups each

Calories 312kcal

Added sugars 0g

Carbohydrates 38g

Fat 12g

Saturated Fat 4g

Monounsaturated Fat 5g

Protein 15g

Cholesterol 130mg

Dietary Fiber 6g

Potassium 818mg

Sodium 587mg

Total sugars 12g

Instructions

STEP 1 Put a large pot of water on to boil.

STEP 2 Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of “noodles.”

STEP 3 Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.

STEP 4 Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.