Sweet Potato Noodles with Brown Butter, Leeks, and Shiitake Mushrooms

If spiralized sweet potatoes infused with the nutty, rich flavor of brown butter weren’t already tasty enough; we up the flavor factor to “amazing “by adding shiitake mushrooms, leeks, sweet peas, and a touch of lemon.  However, after we top this dish with a few shavings of paper-thin parmesan curls, you have yourself a fantastically flavorful gluten-free pasta dish!

Ingredients

• 2 small organic sweet potatoes (turned into noodles with a vegetable spiralizer)
• 1 cup sliced organic shiitake mushrooms
• 1 cup organic sweet green peas
• 2 tablespoons chopped organic leek (thoroughly cleaned prior to using)
• 2 tablespoons lightly salted organic grass-fed butter
• ½ a whole lemon
• A few slices peeled parmesan cheese

Preparation

1. Peel a sweet potato, then create noodles with a vegetable spiralizer. Set them aside.
2. In a saute pan, begin to melt the butter over medium heat and add the leeks and mushrooms.
3. As the mushrooms begin to give off their natural liquid, turn up the heat and allow to cook until the butter turns brown.
4. Add the green peas, then squeeze the lemon into this mixture to stop the butter from getting too dark.
5. In a separate saute pan, gently heat the sweet potato spirals until tender. Be sure to stir constantly. They will cook very quickly.
6. Add them to the brown butter pan with the other vegetables and toss well.
7. Season with sea salt and pepper to taste.
8. Using a peeler, peel several thin slices of Parmesan from a block of cheese for the top of this dish.
9. Enjoy this colorful, flavorful dish immediately.

Nutrition Facts*

* Nutrition Facts are based on 1 serving.

Photographer: Carmen Troesser