Sweet Potato Pasta with Salami and Kale

After attending a raw foods workshop last year, I bought a vegetable spiralizer (similar to this one – affiliate link), keen to make my own zucchini noodles. The only problem is, I’m not a big fan of zucchini. So I haven’t used it very much.

When Spiral Foods sent me a selection of organic pasta sauces and Dip&Toss oils, I knew it was time to get my spiralizer out again. Sweet potato noodles sound so much more appetising to me than zucchini. Checking what other ingredients I had, Sweet Potato Pasta with Salami and Kale with Basil and Parmesan Oil was ready for dinner in no time!

And don’t the sweet potato noodles look pretty!

For the printable recipe, head to the bottom of the post. I was in the mood to practice my photography, so here’s the step-by-step photos.

I started by turning my sweet potato into pasta noodles. It’s quick and easy with my spiralizer (although it’s not the easiest to clean!).

Then I sliced some salami and torn some kale into small pieces (fresh from my garden).

The salami was fried up in a large frypan over medium heat. I took it out when it was nice and crispy and set it aside.

After wiping out the excess grease in the frypan with paper towel, I threw in the sweet potato and drizzled over the Spiral Basil and Parmesan Dip&Toss Oil. The sweet potato took 8-10 minutes to cook(until just soft and cooked through), tossing it occasionally to ensure it cooked evenly.

Toss through the salami and kale, and your meal is done.

Get some sweet potato pasta on your fork!

The Basil and Parmesan Oil was a great way to get extra flavour into the pasta without spending time chopping herbs. The flavours are infused into oil, giving more flavour in every bite (since it’s hard to evenly distribute herbs in spaghetti).

Confession: the kids didn’t actually eat it, but they’re not known for eating much for dinner. Hubby enjoyed it though!

Here’s the printable version of the recipe:

Sweet Potato Pasta with Salami and Kale

Print

Ingredients

• 350g Sweet Potato, peeled
• 125g Salami, thinly sliced
• Handful of Kale leaves, torn
• 125ml
• Spiral Basil and Parmesan Dip&Toss Oil

Instructions

1. Cut the sweet potato into noodles using a spiralizer.
2. Heat a large frypan over medium heat. Add salami to the pan and fry until crisp, turning as required.
3. Remove salami from the frypan and set aside. Wipe the excess grease from the frypan with a paper towel.
4. Add the sweet potato “noodles” to the frypan and drizzle over the Spiral Basil and Parmesan Dip&Toss Oil.
5. Cook for about 8-10 minutes, stirring occasionally, or until the sweet potato is cooked through and soft.
6. Add salami and kale to the pan, and stir through.
7. Serve!

What toppings would you use on sweet potato pasta?

Disclosure: I received free product from Spiral Foods for review and recipe creation purposes. All thoughts are my own. This post contains an affiliate link. I will receive a small commission for any purchase you make from clicking this link at no cost to you. Thank you for supporting Cook Clean Craft.