There are so many food fads swirling round, one of which is to use veg as a pasta substitution. As I’m in the middle of a gluten free month it made sense to hop on this particular bandwagon. Not sure how this experiment is going. The initial pain free days have started to slide back. And I did trip up here and there because there are hidden sources of wheat seemingly everywhere. Including vodka! I knew most vodka was grain distilled but I spaced it. Now I’ve switched to potato vodka but they don’t really have flavoured potato vodka so the next step is to figure out how to flavour my own.
My sister gave me a spiral cutter for veg this year. It’s a fun gadget for things like curly fries. And it’s perfect to make “pasta” with the sweet potato.
There is a bit of elbow grease needed to do this with sweet potato as it is pretty firm. Actually my husband helped me out with this bit. 🙂
In the skillet heat up some olive oil and soften a small chopped onion and a few cloves of garlic.
Add in chopped pepper and mushrooms. After a couple of minutes add the sweet potato.
Add a cup of chicken stock and a cup of tomato sauce of your choice. We had some arrabiata sauce to use up. Stir well and cover to cook the potato.
While this was cooking I did up some chicken for the non seafood lovers and some salmon for the rest of us. I kept it simple and baked the salmon. I also roasted potatoes as a side dish.
I got a thumbs up all round even from my daughter’s friend who isn’t a fan, like me, of sweet potato. 🙂 And I have to say this was even better after a day or so for leftovers. The flavours really came together.