Last summer I spent a little time in Croatia. If you haven’t had the chance to go yet, you really should. It’s so pretty ❤ With budget flights, very reasonably priced accommodation and food it’s absolutely worth a visit. I ate dinner in a tiny vegan restaurant in Dubrovnik. I’ll never forget it because I hadn’t had pasta in months! And they served sweet potato spaghetti. It was divine!
I’m not sure what’s taken me so long to recreate spiralised sweet potato but it was well worth the wait. I’ve added parsnip, pesto and artichoke hearts to create a wonderfully filling, slightly sweet mix of subtle flavours.
INGREDIENTS (makes 2 bowls)
1 sweet potato
Artichoke hearts (I used half a jar)
Large handful of basil
50g macademia nuts
Pinch of salt
Juice of half a lemon
2 tablespoons of olive oil
Use a spiraliser to create sweet potato and parsnip spaghetti. Boil a pan of water, gently lower your raw root pasta in and switch the heat off. It literally needs 5 mins in the hot water. You don’t want it over done as it needs to retain a crunchy texture.
Drain the hot water and spin your root pasta in a salad spinner to dry.
To make the pesto blitz the ingredients together and stir it through the spaghetti.
Stir some artichoke hearts through and squeeze over a little fresh lemon. I’ve also stirred in some fresh greek basil and added a twist of black pepper.