December Recipe of the Month

December Recipe

of the Month:

Sweet Potato Alfredo

RECIPE COURTESY OF LOVE & LEMONS

Ingredients

 1 medium sweet potato

 2 shallots

 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

necessary)

 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

two

Instructions

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

adjust seasonings.

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

serve.

Notes:

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.

 

For the smoothest sauce, a vitamix-like high powered blender is recommended. If you do

not soak your cashews overnight, you can pour boiling water over them before letting

them sit for 4-5 hours.

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