Sweet Potato Carbonara with Spinach & Mushrooms

Ingredients

2 spiral cut sweet potatoes - Ada's Veggie Noodles (sweet potato)
3 large eggs, beaten  
1 cup grated Parmesan cheese ( substitute ground roasted pine nuts for vegan version)
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
3 strips center-cut bacon, chopped (substitute vegan bacon for vegan version)
1 8-ounce package sliced mushrooms
2 cloves garlic, minced 1 5-ounce package baby spinach

Put a large pot of water on to boil. Add 12 cups of Sweet Potato "noodles."Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1½ to 3 minutes. Reserve ¼ cup of the cooking water, then drain. Return the noodles to the pot, off the heat.

Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.

Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.

Add the vegetables to the noodles and toss to combine.

Top with a generous grinding of pepper. 

recipe from Eating Well




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