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Sweet potato noodles with chorizo and pesto

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Made with tasty pesto and chorizo, this sweet potato noodles recipe makes for a veggie loaded meal. Give this dish a go this, it's an easy midweek option.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Sweet potato noodles with chorizo and pesto


  • 1½ cups (225g) frozen broad beans
  • 2 chorizo sausages, thinly sliced diagonally
  • 250g pkt Coles Australian Sweet Potato Noodles* (see tip)
  • 1 cup (250ml) light thickened cream
  • 190g jar basil pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.
  2. Step 2

    Heat a frying pan over medium-high heat. Cook the chorizo, turning, for 2-3 mins or until caramelised. Transfer to a plate lined with paper towel.
  3. Step 3

    Cook the sweet potato noodles in the pan, tossing, for 3 mins or until tender. Divide the sweet potato noodles evenly among serving bowls. Add cream to the pan. Bring to the boil. Cook for 1-2 mins or until mixture thickens slightly. Stir in half the pesto until well combined.
  4. Step 4

    Top the sweet potato noodles in the bowls with chorizo and broad beans. Drizzle with the cream mixture. Top with dollops of remaining pesto. Serve immediately.