Creamy Sweetpotato & Mushroom “Pasta”


  • 1 California sweetpotato spiralized or julienned
  • 1 small yellow onion chopped
  • 1 Tbsp extra virgin olive oil
  • 1 cup baby bella mushrooms sliced
  • pinch salt

For The Sauce:

  • 1 California Sweetpotato steamed
  • 1 cup cauliflower steamed
  • 3 sage leaves
  • 1 tsp salt
  • 1 Tbsp freshly squeezed lemon juice
  • 2 Tbsp goat cheese
  • 1/2 cup unsweetened coconut milk or any milk you like
  • 1 clove garlic


  1. Spiralize or julienne sweetpotato and set aside. Saute onion in olive oil until softened. Add sliced mushrooms and cook until tender. For the sauce, add all ingredients into a blender or food processor. Blend/process until smooth. Add more coconut milk or warm water if too thick. Add sweetpotato noodles to onion and mushroom pan, then stir in sauce. Season with salt and pepper, to taste. Serve immediately.