Wisconsin Potato and Vegetable Growers Association

Creamy Pesto Potato Noodles

Creamy Pesto Potato Noodles

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish, Side Dish
Servings 2 people
Calories 879 kcal


Roasted Tomatoes

  • 1 cup cherry tomatoes
  • 1/2 tbsp olive oil
  • 1/4 tsp sea salt

Pesto Potato Noodles

  • 2 tbsp olive oil
  • 4 cups white potatoes spiralized
  • 1 tsp sea salt
  • 1/4 cup pesto
  • 1 cup coconut milk canned, whole fat
  • 1/2 tbsp white wine vinegar
  • 1 cup spinach


Roasting the Tomatoes

  • Preheat oven to 400 ºF and line a baking sheet with parchment. Spread tomatoes onto the sheet, drizzle with olive oil, sprinkle with salt. Roast 15-20 minutes, tossing halfway. Remove from oven and set aside.

Pesto Potato Noodles

  • Spiralize potatoes and trim to manageable noodle size.
  • In a large skillet (we used cast iron), heat oil to medium low. Add potatoes, salt, and pepper and toss to season evenly. Sauté 10-12 minutes, stirring frequently, until potatoes are tender. Remove from the skillet and set aside in a bowl.
  • Using the same skillet, (or a fresh one, if desired) add the pesto and sauté on low heat for 2-3 minutes. Add coconut milk and white wine vinegar and simmer 8-10 minutes, stirring occasionally. Add spinach, tomatoes, and potato noodles and toss to combine.
  • Serve and enjoy!


Calories: 879kcalCarbohydrates: 92gProtein: 14gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 2mgSodium: 1807mgPotassium: 2489mgFiber: 12gSugar: 7gVitamin A: 2405IUVitamin C: 116mgCalcium: 151mgIron: 9mg
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