It’s easy to eat your vegetables when they come in noodle form. That’s the thinking at Hungryroot, a company that turns sweet potatoes, beets, and more into pasta-like strands, pairing them with savory sauces. Long curls of carrot are topped with tangy Sriracha-peanut sauce. Ribbons of rutabaga are tossed with meaty-tasting roasted-mushroom pesto.

“We’re excited to offer consumers a product that’s absolutely delicious and absolutely nutritious,’’ says cofounder and COO Gregory Struck. Each Hungryroot meal is less than 500 calories and gluten-free. Many are dairy-free and vegan as well. Single-serving packs are $10 each, $12 if you add on chicken, tofu, or falafel.

Though New York-based, Hungryroot’s cofounders both have roots in the Boston area ­— Struck graduated from Northeastern University, and CEO Ben McKean is a Concord native. The meals will appear in some Massachusetts Whole Foods starting later this winter. Until then, they are available online.

A few days after you place an order, meals arrive in an insulated box. They’ll keep fresh for 10 days in the fridge if you’re not ready to eat them right away. Toss the noodles into a skillet with a bit of olive oil and water, add the accompanying sauce, and seven minutes later you’ve got a vegetable-centric dinner on the table. Hungryroot, www.hungryroot.com. GILLIAN O’CALLAGHAN

Gillian O'Callaghan can be reached at gillian.ocallaghan@globe.com.