Creamy Veggie Noodles
creamyveggienoodles

We're obsessed with the Inspiralizer. We got it about a year ago and love how easy it is to spiralize different types of veggies and take our plant-based dishes up a notch. Zucchini noodles are often our go-to veggie and we love them because they're incredibly versatile and can be either raw or lightly sautéed. Our sister then turned us on to yam noodles which we love for their simple sweetness and adding a complex carbohydrate to the dish, making it more satisfying. These Creamy Veggie Noodles combine zucchini and yam noodles with roasted tomatoes and a delicious white bean basil sauce for a perfect light spring meal.

creamyveggienoodles

The beauty of spiralizing vegetables, is that a little goes a long way and you can easily make enough to keep on hand and add to any lunch or dinner! Since we eat a lot of vegetables (because we LOVE them), these noodles allow for a variety of texture and something fun to eat. This way we never get tired of eating vegetables.

creamyveggienoodles

Our thought process behind the white bean basil sauce was to create something creamy and hearty to balance out the lightness of the veggies. We also wanted something nut-free and soy-free since many creamy vegan sauces are made with cashews or tofu. The sauce does add some plant-based protein to the dish, but if you're having it for your main meal, feel free to add in some quinoa, beans, tempeh, etc. to make it a more complete meal. This is a wonderful dish to replace your usual pasta and enjoy as we move into Spring.

creamyveggienoodles
creamyveggienoodles

Ingredients

Basil White Bean Sauce

1 (150z) can cannellini beans, rinsed

1/2 cup water or nondairy milk (plus more if you want a thinner sauce)

1 garlic clove

2 Tbsp. nutritional yeast

2 tsp. dried basil

1/4 tsp. red pepper flakes

1/4 tsp. salt

Roasted Tomatoes

1 cup halved cherry tomatoes

1 Tbsp. olive oil

Dash of salt

Dash of pepper

Noodles

1/2 medium zucchini

1/2 small yam

1 garlic clove, crushed

1 Tbsp. olive oil

Directions

Basil White Bean Sauce

  1. Combine all ingredients in your blender and blend on high until smooth and creamy. Scrape down the sides as needed. Add more water/milk if you want it thinner. Store in a jar in your fridge.

Roasted Tomatoes

  1. Preheat your oven to 350˚.
  2. Mix the halved tomatoes with olive oil, salt, & pepper.
  3. Place on a lined baking sheet and bake for 15 minutes until juicy.

Noodles

  1. Spiralize the zucchini, place in a large bowl and set aside.
  2. Spiralize the yam. Heat the olive oil and crushed garlic in a medium sauté pan. Once hot, add the spiralized yam and stir with tongs to completely coat in the olive oil. Keep the heat on medium and continue to stir until yam is tender and starting to brown. Add yam noodles to the bowl with the zucchini noodles.
  3. Add roasted tomatoes to the bowl.
  4. Place a couple large spoonfuls of the sauce on the noodles and mix to coat. If desired, add more sauce.
  5. Enjoy as a side salad or serve over quinoa for a complete meal.