20 Minute Creamy Mushroom Sweet Potato Noodles
This 20 minute creamy mushroom sweet potato noodles recipe is healthy, fast, and vegetarian. You'll love the garlicky mushroom sauce!
Servings: 2
Ingredients
- 2 pounds sweet potatoes peeled & spiralized on medium setting
- 1 tablespoon olive oil
- 7 ounces white mushrooms sliced
- 3-4 cloves garlic minced
- 2 dashes Italian seasoning
- 1 teaspoon flour
- 1 cup heavy/whipping cream
- 1 tablespoon fresh parsley chopped
- Salt & pepper to taste
Instructions
- Prep your sweet potatoes and mushrooms.
- Add the oil to a large, fairly deep skillet. Over medium-high heat, sauté the mushrooms, garlic, and Italian seasoning for 4-5 minutes, stirring often.
- Sprinkle in the flour and give it a good stir, then add in the cream and let it cook for about a minute.
- Add in your sweet potato noodles. Cover the pan and reduce the heat to medium. Cook for 2 minutes.
- Toss the sweet potato noodles with tongs or 2 spoons, then cover the pan again and cook for another 2 minutes or until noodles are cooked to your desired doneness (they will start to disintegrate quickly the more you cook them).
- Season with salt & pepper as needed and serve with parsley sprinkled over top.
Notes
- Serving size really depends how hungry you are and if you're serving anything else with it. It definitely feeds more than 2 light eaters, but 4 is a bit of a stretch if it's served by itself.
- I like my sweet potato noodles to be al dente (slightly undercooked), so you can cook them for a bit longer if you like them even softer.
- This is the spiralizer I used to make this recipe.