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Easy Veggie Noodles

Spiral-sliced vegetables have been around for a long time, but veggie noodle cuisine has exploded in the last couple of years as a way to make our favorite dishes—especially pasta—lighter. 

Firm veggies like carrots, butternut squash, sweet potatoes, broccoli and zucchini all work well as veggie noodles. Run a regular veggie peeler down the length of the vegetable to create wide ribbons…a julienne peeler works the same way to make long, narrow strips…a spiral slicer makes long, curly noodles with the turn of a handle.

Veggie Noodles

Sweet Potato Noodles with Roasted Butternut Purée and Spinach

Adapted slightly from Ali Maffucci’s original recipe on

Prep Time: 15m (see note) | Cook Time: 45m | Serves 2


  • 2 cups cubed, peeled butternut squash
  • 2 sweet potatoes, spiral sliced
  • 1 cup Earthbound Farm Organic Baby Spinach
  • 3/4 cup vegetable broth
  • 1/2 cup Silk Unsweetened Almond Milk
  • 1/4 cup chopped pecans
  • 1 Tbsp. olive oil + more for drizzling
  • 1 tsp. garlic powder
  • 1/2 tsp. ground cinnamon
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Place the butternut squash (if using frozen, don’t thaw) in a medium bowl and drizzle with just enough olive oil to moisten. Add the cinnamon, and salt and pepper to taste. Toss the squash to coat evenly. Place the seasoned butternut onto the baking sheet and roast for about 20 minutes (frozen) to 35 minutes (fresh), until the squash is tender and beginning to caramelize around the edges.
  3. While the squash is roasting, put a large skillet over medium heat. Add the tablespoon of olive oil and the sweet potato noodles. Sprinkle evenly with the garlic powder. Cook until the noodles just soften, tossing often, about 6-8 minutes. (If the noodles get dry and start to stick, moisten with a little of the veggie broth.) Set the hot noodles aside in a bowl.
  4. Add the roasted butternut to a food processor or blender with the almond milk and about half of the vegetable broth. Pulse until creamy.
  5. Place a large skillet over medium heat. Add the butternut purée and the rest of the vegetable broth. Cook until the purée reduces to a thick, creamy texture.
  6. Add the baby spinach and cooked sweet potato noodles to the sauce. Toss gently to coat. (If the sauce is too thick or the noodles seem dry, thin the sauce with a little water or more vegetable broth.) Cook until the spinach just begins to wilt, 2 to 3 minutes.
  7. Divide the noodle mixture between two bowls top with the chopped pecans. Serve hot and enjoy!
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