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Creamy Pesto Potato Noodles


This creamy pesto potato noodles recipe is a flavorful dinner that comes together in less than 30 minutes. Instead of traditional refined grain pasta, the spiralized potato noodles are tossed in a creamy pesto sauce with jammy roasted tomatoes!


1Cupcherry tomatoes, halved
2 1⁄2TablespoonOlive oil
1 1⁄4TeaspoonSea salt
4CupWhite potatoes, spiralized
1TeaspoonBlack Pepper
1CupCanned coconut milk, whole fat
1⁄2Tablespoonwhite wine vinegar


Roasting the Tomatoes

Preheat oven to 400 ºF and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt. Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.

Pesto Potato Noodles

Spiralize potatoes and trim to manageable noodle size.

In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Sauté 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.

Using the same skillet, (or a fresh one, if desired) add the pesto and sauté on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.

Serve and enjoy!


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time20 minutes
Recipes30 Minutes or Less