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.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
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.
