Sweet Potato Noodles With Creamy Butternut Sage Sauce

Somehow the lovely, almost spring like weather we were experiencing this weekend morphed into frigid cold overnight. Thank goodness I finally bit the bullet and bought a super warm maternity parka over the weekend. Zipping my current coat over anything more than a tank top has started to become difficult! Everyone keeps promising me I will turn into a furnace and be nice and toasty while pregnant but so far I am just as cold as always! With a trip to Colorado coming up in February and several months of NYC winter ahead I could no longer scrape by without buying something specifically made for my growing belly. The funny thing I discovered in my search for maternity outerwear is that there are not a lot of super warm options. Tons of capes, pea coats and trenches but surprisingly few garments designed to actually endure winter! Guess every other pregnant lady on the planet besides me becomes naturally warm and toasty? Apart from cozy, warm coats there are a few other things that help get me through the most bitter of winter cold. I drinks lots of tea, take hot showers right after working out to eliminate sweat induced chills, and eat more cooked comforting foods and less salads and raw foods.

A favorite warming dish I have been making recently are these Sweet Potato Noodles with Creamy Butternut Sage Sauce. They have all the coziness of a bowl of pasta minus the gluten, grains and not-so cozy bloating feeling that comes with! Sweet potato noodles are a great alternative to pasta; they are hearty and filling without being starchy. Both the noodles and the sauce for this dish can be made in advance and stored in the fridge separately until you are ready to eat!

Sweet Potato Noodles with Creamy Butternut Sage Sauce

• 1 medium sweet potato
• 1 cup almond milk (I use OMilk)
• 1 cup butternut squash (cubed)
• 1/2 cup nutritional yeast
• 4 cloves garlic chopped
• 1/2 an onion chopped
• T coconut oil
• 4 springs fresh sage
• sea salt

Sweet Potato Noodles

1. Peel sweet potato and use a spiralizer to make noodles. You can also use a vegetable peeler to make more fettuchini like noodles.
2. In a medium pan toss the sweet potato noodles with a good amount of Butternut Sage Sauce until throughly coated and heated.
3. Serve hot.

Butternut Sage Sauce

1. Pre heat oven to 400.
2. In a small bowl toss the butternut squash with 1 T of coconut oil and spread onto a lined baking sheet.
3. Roast squash for 30-35 minutes until soft and slightly browned.
4. In a medium pan sautee the garlic and onion in 1 T coconut oil until fragrant.
5. Combine garlic, onion, almond milk, roasted butternut squash, nutritional yeast, sage, and a pinch of sea salt in a high speed blender or Vitamix until smooth.