Sweet Potato Fettuccine Recipe
Indulge in a creamy, flavorful vegan pasta made with roasted sweet potatoes, shallots, and garlic blended into a luscious sauce. This wholesome dish pairs perfectly with al dente fettuccine, fresh chives, and a sprinkle of toasted pine nuts for a satisfying meal.
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Saucepan
- High-speed blender
Ingredients
- 2 garlic cloves
- a few pinches of red pepper flakes
- 1 tbsp rosemary, chopped
- 1 lb brown rice fettuccini
- ¼ cup chives
- ¼ cup pine nuts, toasted
- ⅓ cup water, to thin
- 1 tbsp balsamic vinegar
- salt & pepper
- 1 cup cashews, soaked (ideally) overnight, then drain
- 1 medium sweet potato
- 2 tbsp olive oil
- 1 tbsp tomato paste
Instructions
- Preheat oven to 350°F.
- Peel and quarter the sweet potato, peel and halve the shallots, and leave the garlic in its paper.
- Arrange everything on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast, removing garlic after 15 minutes, and cook the rest until the sweet potato is tender, about 30 minutes and cool slightly.
- Cook pasta to al dente, reserving pasta water.
- Blend drained cashews, roasted sweet potato, shallots, peeled garlic, olive oil, balsamic, tomato paste, rosemary, and seasoning in a high-speed blender, adding water as needed.
- Toss pasta with the sauce, loosening with pasta water, and adjust flavors as needed.
- Garnish with chives, pine nuts, and red pepper flakes.
Notes
- Use fresh rosemary for the best flavor.
- Toast pine nuts lightly for added crunch and aroma.