Roasted Asparagus and Sweet Potato Noodles

Roasted asparagus and sweet potato noodles tossed in a savory goat cheese sauce. With hazelnuts. Spiralized spaghetti-like vegetables.

Goat Cheese Sauce:
2 tablespoons unsalted butter or olive oil
6 ounces soft goat cheese
about 1/3 cup water
¼ teaspoon Real Salt
¼ teaspoon Aleppo or freshly ground black pepper

Asparagus:
2 bunches medium asparagus, about 2 ½ pounds
2 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon sumac (see note)
½ teaspoon Aleppo pepper or freshly ground black pepper

Sweet potato spaghetti:
2 tablespoon extra virgin olive oil
2 large sweet potatoes, about 1 ½ pounds, peeled and spiralized 1/8-inch thick with the green spaghetti-cut blade
½ teaspoon Real Salt
½ teaspoon freshly ground black pepper

Garnish:
½ cup chopped toasted hazelnuts

View the full recipe at Letty’s Kitchen →