Zucchini and Squash Pasta with seasoned sweet potato mash and kale
Author: Kaylee Pauley
1large sweet potato
Use vegetable peeler to peel/shave zucchini, squash and carrots into a pasta consistency. If you have a mandolin, use it!
Chop kale into small pieces and mince garlic, set aside.
Cook sweet potato in microwave or peel, cube and boil on stove top until soft.
While sweet potato cooks, add all shaved vegetables to pan, spray with a little coconut oil nonstick spray and cook until tender (like pasta).
Once sweet potato is cooked, discard of any skins if left from microwaving, and mash well. Add in half of minced garlic, almond milk and 1/4 tsp crushed chili pepper.
Once the shaved veggies are soft, remove from pan and set aside, add kale to same pan and cook until nearly crispy.
Add your seasoned sweet potato mash to your veggie pasta and stir until well combined. Dish the Sweet Potato Zucchini pasta out on each dish and top with cooked kale, feta cheese and remaining chili pepper - serve and eat!
* If you love this recipe as much as we did, you may want to invest in a mandolin! *Nutrition Info was figured using MyFitnessPal