1.5 cups cashews
1 cup water
1/2 teaspoon salt
2 cloves of garlic
1 tablespoon extra virgin olive oil
4 large sweet potatoes, spiralised
2 heaped handfuls baby spinach leaves
a handful of fresh basil leaves chopped finely
a handful of parsley chopped finely
salt and pepper to taste
olive oil for drizzling
1.Cover the cashews with water in a small pot and boil for 1/2 an hour, drain and then rinse with cold water.
2. Place in blender and add the 3/4 cup water, salt, and garlic. Blend until very smooth.
3. Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Be careful not to heat for too long or the noodles with turn mushy. Remove from heat and toss in the spinach, it should wilt pretty quickly.
4. Add the herbs the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs and enjoy.