of the Month:
Sweet Potato Alfredo
RECIPE COURTESY OF LOVE & LEMONS
1 medium sweet potato
2 garlic cloves
1 cup cashews, soaked (ideally)
overnight, then drain
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
salt & pepper
1 tablespoon rosemary, chopped
⅓ cup water, to thin (more as
1 lb brown rice fettuccini (or any pasta
you like- penne works great)
¼ cup pine nuts, toasted
¼ cup chives
a few pinches of red pepper flakes
1. Preheat oven to 350 degrees.
2. Peel the sweet potato and slice into quarters. Peel the shallots and slice in half. Leave
the garlic in it’s paper, and place the sweet potato and shallot pieces on a foil lined
baking sheet. Toss it all with a drizzle of olive oil, salt and pepper. Roast, removing
the garlic after the first 15 minutes. Roast until the sweet potatoes are tender and the
shallots are browning around the edges, about 30 minutes. Remove from the oven and
set aside to cool slightly.
3. Meanwhile, cook your pasta until al dente, reserving some of the starchy pasta water.
4. Drain your cashews and place them into a high speed blender with the sweet potato,
shallots, (peeled) garlic, olive oil, balsamic, tomato paste, rosemary, and a few pinches
of salt and pepper. Puree, adding water as needed to get the blade moving. Taste and
5. In a large skillet (or a bowl) toss the cooked pasta with some of the sauce. Add pasta
water as needed to loosen, and add more sauce to your liking Add chopped chives,
toasted pine nuts and a pinch of red pepper flakes. Taste and adjust seasonings and
Feel free to toss in veggies… I usually go for rainbow chard or kale, but steamed spinach
or roasted broccoli would be delicious additions as well.
Make ahead tip: store finished sauce in the fridge for up to 3 days.
When you’re ready to serve, boil pasta and toss it all together.