Sweet Potato Noodles with Spicy Pepita Gremolata


Recipe by Worthy Pause

Sweet potato noodles are so versatile. Vegetable noodles in general, actually. But I especially enjoy sweet potato noodles because they hold up so well in the cooking process, don't require any salt-drain-dry business (like cucumber and zucchini noodles do) and they are really versatile when it comes to sauces and variations.

Makes 2 - 4 servings



1/4 cup pepitas, roughly chopped

zest of one lemon

1/3 cup Italian flat-leaf parsley, chopped

~1 tsp fresh garlic, finely minced (~1-2 cloves)

a dash of cayenne pepper, to taste

a big pinch of salt


2 large sweet potatoes, peeled

2-3 T olive oil

salt, to taste


  1. Mix all the gremolata ingredients together and set aside.

  2. Use a spiralizer to turn the sweet potatoes into noodles. (See above for some additional spiralizer/noodle tips.)

  3. Pour olive oil into a large pan on medium-high heat.

  4. Once the oil is hot enough to sizzle, add the sweet potato noodles in a single layer, turning gently as needed. You may need to cook them in smaller batches to make sure they cook evenly.

  5. After about 7 minutes in the pan, they should be tender but not so soft that they are falling apart. Sprinkle with salt.

  6. Serve the noodles warm with a heap of gremolata spooned on top (you might have some gremolata leftover — put it on anything!). If it's not spicy enough for you, top with a shake or two of crushed red pepper.


  • Make sure your garlic is fresh — raw garlic isn't forgiving in a raw condiment.

  • If you eat dairy, this is awesome with some freshly shaved Parmesan cheese on top. Cotija would probably be nice too.

  • Can't find pepitas in your local grocery store? You could substitute cashews or another nut/seed of your choice.