Peel and spiralize your sweet potatoes into spaghetti. Set aside.
Use a large skillet and add the aquafaba (or broth), along with the garlic, parsley, pepper flakes and salt. Sauté over medium heat for 2-3 minutes, watching carefully to prevent burning.
Add the sweet potato spaghetti to the pan and mix to evenly coat with the spices and cook over medium-high heat for 5-7 minutes, until slightly softened, but do not overcook. Add a few splashes of water or broth as needed, to prevent the noodles from sticking to the pan.
Turn off the heat and add the spinach. Stir until wilted and then serve.
For ease of spiralizing, use sweet potatoes that are narrow, long, and straight. Or you may purchase pre-spiralized sweet potato noodles from your grocery store to save time.If using canned aquafaba with salt, you may want to reduce the salt in the recipe, and then taste and add more, if needed.Do NOT overcook the noodles. You want the noodles tender but crisp, and not overly soft, for the best texture and to mimic 'al dente' pasta.If you don't have spinach, you may sub for another green veggie. Precook your greens if necessary.For less spice, reduce the red pepper flakes by half. This dish is traditionally spicy, but be sure to spice to your taste and tolerance.Leftovers keep refrigerated in a sealed container for 3-4 days.