Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

gluten freemeat & poultrypaleo

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

Every month, I get bored with my food styling props and I tell Lu. Luckily, there’s a Pier 1 Imports and Target right near my main grocery store, so usually I can fit in a quick stop.

But every couple of months, Lu knows he’s in for a real treat: a day of prop shopping.

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

That happened on Sunday. We’re talkin’ Target, Home Goods, Pier 1 Imports, even AC Moore. I never thought I’d get so excited about bowls and napkins.

I love how I’m acting like I’m a professional food photographer. I’m clearly not, but I have almost as much fun taking the photos of my food as I do cooking it.

Okay, not really. I love the cooking more. Then comes the photographing and lastly, the cleaning.

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

Sometimes, I honestly don’t know what recipe to make and I’ll lay out food props and “style” a dish (without the actual food) and that will inspire me.

That happened yesterday (Monday). The water in my building was shut off for maintenance, so from 9:30am – 2:30pm, I couldn’t really cook. What if I spilt something and needed to sponge clean with water? The horror!

Needless to say, when 2:30pm came, I was going stir crazy and I lost my creative edge. I hadn’t actually put away my purchases from over the weekend, so I started styling.

I ended up with this:

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

And then, of course, we arrived at this shaved asparagus and sausage sweet potato noodle pasta. Which was the most savory, delicious pasta I’ve made in a while.

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

The sweet potato noodles and the sausage are a match made in heaven. I’ve been meaning to try a shaved asparagus salad, but was weary. Raw asparagus? Thus, this recipe was me getting my feet wet.

Shaved asparagus = ground-breaking. Who knew! The consistency is perfect when it softens with the sweet potato noodles and sausage. Plus, the asparagus adds a nice aromatic to the sausage and potatoes.

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

All in all, I have to thank my building’s maintenance team for shutting off the water for 6 hours. Without them, this pasta would never have happened.

What do you think about shaved asparagus? Have you tried this yet?

Shaved Asparagus and Sausage Sweet Potato Noodle Pasta

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2


  • 1.5-2 tablespoons of olive oil
  • 2 sweet Italian sausage links decased, crumbled
  • 1 large 350g+ sweet potato, peeled, Blade C
  • salt and pepper to taste
  • 1 large garlic clove minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup low-sodium beef broth
  • 2 tbsp freshly chopped parsley
  • 6 asparagus stalks
  • optional: grated parmigiano reggiano cheese to garnish


  • Place a large skillet over medium heat and add in the olive oil. Then, add in the sausage. Cook the sausage until browned, 5-7 minutes. Continue to crumble the sausage as it cooks. While the sausage is cooking, snap the bottoms off the asparagus and then shave with a vegetable peeler, starting from the bottom of the asparagus tips all the way down to the end of the stalk. When done shaving, chop off the tips and set aside. Set aside all shavings and tips.
  • When the sausage is done, add in the sweet potato noodles, garlic, red pepper flakes and season with salt and pepper. Toss to combine and then add in the broth and parsley. Let cook, stirring occasionally, for 6-8 minutes or until sweet potato noodles are cooked through and soften. After 5 minutes into the noodles cooking, add in the shaved asparagus and asparagus tips. Toss to combine and let the noodles finish cooking.
  • When pasta is done, plate into bowls and garnish with optional grated cheese. Enjoy!

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Lee says:
souonds yummy and I plan to try it tonight. Love the bowls! where did they come from?
Nikki says:
I stumbled upon your site the other day & all I can say is YUMMY! I made your tomato sweet potato noodles with chicken & artichoke hearts - it blew my mind sooooo delish! So glad I found you!!!!
Rocky says:
This one is a keeper for sure. Thanks for sharing. What is your favorite peeler? I am thinking of getting a ceramic type. Thoughts?
dana00marie says:
This looks so yummy! For some reason when I'm on my ipad I can't see any other pages of your blog. It just shows a bunch of back end computerish type stuff. I just thought you might wanna know!
Joanne says:
It's rare that a water shutdown ends up being a good thing! I'm going to have to try your method of inspiration because this pasta turned out great!
foodgirldc says:
I made this last night (used chorizo because I had it in the fridge) and this was an easy, quick, and delicious recipe. Can't wait to eat my leftovers for lunch.
Amy Austin says:
My daughter and I found your website via Skinnytaste - I immediately bought a spiralizer and have tried several recipes. We love them! This one was really great and very filling. I loved the shaved asparagus - very delicate and looked beautiful. We are spiral converts!
Ginger Gaubert says:
I made this tonight--I loved it! I didn't shave the asparagus because they were thin, so I just cut them into pieces. I used chicken Italian sausage because it had way less fat. This was quick, easy and yummy. I'm loving my spiralizer. Looking forward to making more of your dishes. I just wish I could get my hubby on board. Thanks for the recipe!
stacyross14 says:
I made this tonight and it was *amazing*! Thank you so much. I've been having so much fun working my way through your recipes with my new spiralizer - all three of the recipes I've tried so far have been winners. Thank you!! :)
Aimee says:
Made this tonight, and my husband, my 3 year old, and I all loved it! Looking forward to trying more of your recipes!
Anne says:
This is crazy good!
Sara says:
Yum! Made this for lunch...delish!
I'm glad you liked it - I love this recipe!
andrea says:
Sounds amazing! Could you explain more about making the sweet potato noodles please? Thanks!
Andrea - all of the veggie noodles are made using a spiralizer. Go to my How To page for more information!
Julie says:
I love this recipe, but I have trouble keeping the "prongs" in the sweet potato and often end up turning it by hand (vs. with the crank handle). Any tips?
Make sure that you slice off the ends of the sweet potato completely so that they are flat and even. Secure the potato very securely! Also, make sure you're peeling it.
Julie says:
I'm doing all that, but the prongs come out and "stutter" across the end of the sweet potato. I can't get the prongs into the sweet potato really deeply because it's so dense. Maybe if I cut it into smaller pieces? I love sweet potatoes this way, but it does seem to take more work than zucchini!
f the potato is over 6", slice it in half! Which spiralizer do you have? Where did you purchase it?
Julie says:
I have the Bitoni Spiralizer. I bought it on Amazon, but Bitoni fulfilled the order. I'll give it another try with the sweet potato and cut it smaller. Thanks for your replies!
Julie says:
Wish I'd known that before I bought it. I can't afford another one right now. I've gotten it to work on sweet potatoes, but not easily. Oh well. I guess I'll wait until it breaks and then replace it!
Kevin says:
It happened as you said then I read your first spiraltized recipe. I'm inspiraltized to open my new purchase. I'll send a picture.
Lauren says:
I made this recipe tonight and it was delicious! It was the first time I used my Paderno, so it took a few extra minutes to figure it out and YouTube how to use it, but I loved it, and loved the recipe! Can't wait to try others on your blog. Thank you!
Darcy says:
This was AMAZING, as are all the recipes I've tried!! Looking forward to the leftovers for lunch today. My coworkers are drooling jealous Quick tip I discovered while shaving the asparagus is to lay it flat on the cutting board, and then run the peeler over it.
Peggy says:
Made this tonight for four kids and they loved it. I tripled the recipe and used the entire container of beef broth, so ended up being a bit soupier, but really delicious. I also used Italian seasoned turkey with some extra Italian sausage seasoning from Penzy's Spices instead of sausage. Still yummy. I can't wait to try another of your recipes. Thanks!
Laura says:
Just made this - WOW. So simple, yet so full of flavor. Delicious!!
MommaBear says:
This is another recipe I am looking forward to trying. Can you tell me how long to cook the sweet potato noodles? Steps 2 and 3 basically say, cook until done. What does "done" look/feel like? Do you know about how long (5, 10, 15 min)? Thank you.
Holly says:
This recipe was the first I've tried from your blog. Wow, what a delicious meal!! I look forward to trying many other recipes on here. Keep up the great work!
Ali Maffucci says:
I'm so happy to hear it!!
Sue Marshall says:
Hi. I'm pretty busy as a teacher and was wondering whether this recipe would be ok as leftovers for a lunchbox?
Claudia Marieb says:
I just made this - my first recipe using my new spiralizer. I was worried about what a pain it would be to spiralize/clean up the gadget, based on other people having trouble with sw potato and the spiralizer. But one minute in it was working like a charm and I was like, "oh, this isn't so hard". and the dish is tasty. Yes, I can see you started me off well, and I'll be using the spiralizer and your recipes a lot. In fact, as I'm sitting here eating this I'm already looking at your other recipes for what's next!
Claudia Marieb says:
I just made this - my first recipe using a spiralizer. I was worried about what a pain it would be to spiralize/clean up the gadget, based on other people having trouble with sw potato and the spiralizer. But one minute in it was working like a charm and I was like, "oh, this isn't so hard". and the dish is tasty. Yes, I can see you started me off well, and I'll be using the spiralizer and your recipes a lot. In fact, as I'm sitting here eating this I'm already looking at your other recipes for what's next!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.