Main dish, combination meal
Sweet Potato Carbonara with Spinach & Mushrooms
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.
Prep time 40
Cook Time 0
Total Time 40
Makes: 5 Servings
Serving size: 1 2/3 cups each
Added sugars 0g
Saturated Fat 4g
Monounsaturated Fat 5g
Dietary Fiber 6g
Total sugars 12g
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.
© Meredith Corporation. All rights reserved. Used with permission.
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