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Sweet Potato Noodle Primavera

Sweet Potato Noodle Primavera with Alfredo Sauce

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Recipe Details


If you haven’t tried veggie noodles, now’s the time! In this updated take on pasta primavera, we’re replacing spaghetti with strands of spiralized sweet potato, and coating them in a creamy, decadent Alfredo sauce. For a seasonal twist, we’re adding spring ingredients like asparagus, peas, and parsley (primavera does mean spring, after all!) and tossing it all together for a sensational plate of veggies that doesn’t skimp on flavor or texture.


  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 790
  • Protein 22g
  • Total Carb 53g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    12 ounces
  • cremini mushrooms
    6 ounces
    cremini mushrooms
  • roasted salted almonds
    3 tablespoons
    roasted salted almonds
  • parsley
    1/8 ounce
  • grated Parmesan cheese
    1/2 cup
    grated Parmesan cheese
  • garlic
    2 cloves
  • sweet potato noodles
    10 ounces
    sweet potato noodles
  • unsalted butter
    2 packets
    unsalted butter
  • milk
    8 ounces
  • heavy cream
    1/2 cup
    heavy cream
  • peas
    1/2 cup

What You’ll Need

  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400ºF. Rinse asparagus. Trim and discard woody ends, then cut on a diagonal into ½-inch pieces. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Finely chop almonds and place in a small bowl. Rinse parsley, pat dry, and finely chop leaves, discarding stems. Add to bowl with almonds along with 1 tablespoon Parmesan. Mince garlic

  2. Roast Sweet Potatoes

    Roast Sweet Potatoes

    On a baking sheet, toss sweet potato noodles with 1 tablespoon olive oil. Season with ½ teaspoon salt and pepper as desired. Spread evenly and roast until slightly browned, about 10 minutes. 

  3. Sauté Mushrooms and Asparagus

    Sauté Mushrooms and Asparagus

    While sweet potatoes roast, in a medium high-sided pan, heat 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add mushrooms and sauté until lightly browned, 5-6 minutes. Add asparagus and sauté until cooked through but still crisp, 2-3 minutes. Season with ¼ teaspoon salt and pepper as desired. 

  4. Make Alfredo Sauce

    Make Alfredo Sauce

    Push vegetables to outer edges of pan and, still over medium-high heat, add butter to center of pan. When butter is foamy, add garlic and cook until fragrant, 1 minute. Add milk and cream and stir to combine with vegetables. Increase heat to high and bring to a boil, then reduce to medium and cook until sauce thickens slightly, about 5 minutes. Stir in remaining Parmesan and season with ¼ teaspoon salt and pepper as desired.

  5. Season Sweet Potato Noodles

    Season Sweet Potato Noodles

    Once noodles have cooked, return pan with Alfredo sauce to medium heat. Add peas and roasted sweet potato noodles and stir until fully combined and heated through, 1-2 minutes. 

  6. Plate Sweet Potato Noodles

    Plate Sweet Potato Noodles

    Divide sweet potato noodle primavera between serving dishes. Stir together almond topping and sprinkle over noodles. Dig in!

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