Tagliatelle ala pocahontas recipe


Sweet potato tagliatelle with marinated broccoli, seaweed flakes and arugula leaves.


  • 2 cups of sweet potato in lasagna noodles
  • A handful of Arugula leaves
  • ¼ cup broccoli florets
  • ¼ cup chopped Porto Bello mushrooms
  • 1 red capsicum finely chopped
  • 1 stalk of celery chopped
  • 1 minced garlic clove
  • 2 tbsp lemon juice
  • 2 tbsp chopped green onion
  • 4 tbsp marinated beet-root noodles
  • 2 tbsp seaweed flakes
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • Pinch of black ground pepper
How to Make It
  1. Peel the red sweet potato and cut it into slices using the mandoline slicer and with a knife make lasagna shapes.
  2. Cut the broccoli florets and Portobello in pieces and shred the beet-root.
  3. Put the sweet potato lasagna, the broccoli and the mushrooms into a bowl and marinate for 2 hours with olive oil, vinegar, salt, minced garlic and spices.
  4. Dehydrate the mushrooms and the broccoli florets for 30-40 minutes.
  5. Put the lasagna in a dish
  6. Mix the rest of the ingredients and put them on top.

Leave A Reply

%d bloggers like this: