3medium shallots,peeled and cut in half lengthwise (or quartered if large)
2tablespoonextra virgin olive oil
3cupshot chicken stock(vegetarian: use vegetable broth)
1small sprig fresh tarragon
½teaspoonsalt
¼teaspoonfreshly ground black pepper
⅓cupheavy cream
4tablespoonsbutter
1/3cupfreshly grated Parmesan cheese
10ouncesfresh fettuccine or equivalent dried(Gluten Free: Use GF fettuccine, cooked al dente just before adding to the sauce so it's still hot)
Instructions
Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with the olive oil.
Spread the vegetables out single-layer on a lined baking sheet.
Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth. Add the cream, salt and pepper and puree again.
Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
Toss the freshly cooked hot pasta in the sauce until coated.
Served immediately sprinkled with some freshly grated Parmesan cheese and garnished with a sprig of tarragon.
Notes
If you're wondering about the liquid to cheese ratio, the pureed sweet potatoes will thicken the sauce.