Easy 1 Skillet Zucchini Sweet potato Alfredo! Gluten free, vegan!

Now I've made a few of these before, but this was the best one I've made by far!

Serves 1, or 2 side dishes.

Ingredients  (approx)
2 TB of corn starch  +
onion powder to taste
black cracked pepper to taste
2 TB of nutritional yeast
1/2t of miso paste
1 c soy milk (unsweetened)
1 zucchini, spiralized (angel hair is what i went with)
Roasted sweet potato, cubed (optional but it makes it!)
1/2c frozen spinach

Method:
1- In a non stick skillet, off the heat, add in corn starch, onion powder, black cracked pepper and nutritional yeast.
2- Pour in a little bit of unsweetened soy milk and mix thoroughly.
3- Add miso paste and mix thoroughly.
4- Add about a cups worth of soy milk and the zucchini and stir.
5- Turn the heat onto Medium and begin to stir before it boils.
6- Once at boil, add in spinach and simmer while stirring until noodles turn a bit translucent and sauce is thickened, about 10 minutes.
7- Add in sweet potato and stir through.
8- Serve and enjoy!

Texture- while zucchini noodles have their own unique, chewy, almost texture...it was super creamy and delicious!

Taste- not too oniony, and beautifully creamy with the miso and yeast reflection a subtly cheesy flavour. It was beautiful! The sweet potato balances the bitterness of the greens in this dish and makes it absolutely on point!