Cashew Cream Sweet Potato Pasta with Roasted Chicken [Whole30]
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
Sweet Potato Pasta:
  • 4large sweet potatoes, spiralized
  • 1Tbsp coconut oil
  • 2cups spinach
  • 2cups cherry tomatoes, cut in half
Cashew Cream Sauce:
  • 1cup raw cashews, soaked overnight
  • 1/2cup water
  • 1/4cup unsweetened almond milk
  • 1clove garlic
  • 1Tbsp nutritional yeast
  • 2Tbsp basil(fresh or dried)
  • 1Tbsp fresh lemon juice
  • 3/4tsp salt(or to taste)
  • 1pinch pepper
Roasted Chicken Breast:
  • 4 chicken breasts
  • 1tsp ghee, melted
  • 1tsp sea salt
  • 1Tbsp Primal Palate Meat & Potatoes seasoning
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush melted ghee over chicken breasts, then season all over with sea salt and Meat & Potatoes seasoning.
  3. Space chicken breasts out on baking sheet, then place in the oven to bake for 30-35 minutes.
  4. Drain and rinse cashews, then add them to a food processor or blender with the rest of the cashew cream sauce ingredients. Blend on high for 1-2 minutes, until the sauce is smooth and creamy.
  5. When there’s about 10 minutes left on the chicken, heat 1 Tbsp coconut oil in a large cast iron skillet over medium heat.
  6. Add the sweet potato spirals to the skillet and cook for about 7 minutes, tossing them frequently, until they are softened but still slightly crisp.
  7. Remove the pan from heat and mix in the fresh spinach and cherry tomatoes. Stir it up a few times to let the spinach wilt and mix everything together.
  8. Remove the chicken from the oven once it’s cooked through. Top pasta with sliced chicken and a few tablespoons of cream sauce!

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