Roasted Sweet Potato Fettuccine Alfredo
You'll love this delicious twist on classic Alfredo sauce!
Ingredients
- 1 pound sweet potatoes ,peeled and cut diced
- 3 cloves garlic ,peeled and halved
- 3 medium shallots ,peeled and cut in half lengthwise (or quartered if large)
- 2 tablespoon extra virgin olive oil
- 3 cups hot chicken stock (vegetarian: use vegetable broth)
- 1 small sprig fresh tarragon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup heavy cream
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- 10 ounces fresh 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.
Nutrition
Calories: 494kcalCarbohydrates: 47gProtein: 11gFat: 30gSaturated Fat: 14gCholesterol: 85mgSodium: 647mgPotassium: 658mgFiber: 4gSugar: 6gVitamin A: 16795IUVitamin C: 5mgCalcium: 172mgIron: 1.9mg
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