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Try a spinach-cashew cream. Make a sauce with roasted red pepper and extra sweet potato. Microwave a peanut sauce.
First, place your cashews in a bowl, cover them with water, and let them sit for a couple hours or more (the longer they soak, the softer they'll get). Drain them in a strainer and then place them in a food processor or blender. Pulse to chop them up a bit, then add your salt, garlic, and cup of water. Blend until it smoothes to an evenly creamy texture. Then: Season with salt, pepper, and herbs to taste. Place your spinach in the skillet after you remove your cooked noodles. Add your cream to the skillet once the spinach wilts. Add water if needed to thin the cream if it sticks to the pan. Stir everything up, top your noodles, and drizzle with olive oil if desired. In addition to the sweet potatoes that you're using for your noodles, pick up an extra one or reserve 1 cup's worth (210 g). Chop it into chunks and steam 1 cup's worth. Roast your red pepper. Place those in a blender or food processor. Add your milk, basil, garlic, and salt. Blend until the texture turns creamy. Be aware that the combined steam from your potatoes and peppers can force the lid to your blender out of position. Either wait for them to cool off or hold the lid in place as you blend. Once the noodles cook, pour the sauce into the skillet. Stir or toss to coat them evenly. Then cover and cook for another two minutes before serving. Add your peanut butter to a microwave-safe bowl. Microwave for about half a minute, or until it melts. Remove from microwave and add your water, soy sauce, sesame oil, rice vinegar, garlic, ginger, and lime juice. Whisk until they are evenly mixed. Pour the sauce over the noodles in the skillet once they've cooked, then stir or toss until they're evenly coated.