Monday, January 26, 2015

Sweet Potato Alfredo with Farfalline

Sweet Potato Alfredo sauce on Farfalline ribbon pasta - lotsa vitamin power here!

Sweet potatoes are such a wonderful food! I love them baked in their skins, mashed, diced and roasted, or pureed into soups. Now I can add sauces to that list. I was laying in bed this morning on my day off, nursing a sore throat and browsing my Pinterest recipes because we are getting our SLO Veg delivery today and I need to be prepared. : )

I still have some things to cook from the last delivery, because I am just not having a lot of time to cook with my new work schedule. If it doesn't get cooked Monday through Wednesday, its probably just not gonna get cooked, or prepped, or anything. So I have six or so assorted-sized sweet potatoes in my pantry, about five pounds of russet potatoes, a head of cauliflower and some curly-leafed kale. I finally used the last of my Dino kale in a soup last week, but I still have some soup leftover in the frig because I made a big pot-full. I have taken some to work to eat every day, too!

Anyhoooo, I saw a recipe for sweet potato alfredo and got all excited! I told my husband I just had to make it right now, for breakfast, and that I would put an egg on top if that made him happy. He agreed (What else could he do? Cook? hahahahahahahaha). So I made it; it was fabulous; and here it is:

Because we ate this at 9 a.m., I topped it with a fried egg. Breakfast of Champions!
Pretty, huh? Ribbon Farfalline
One cool think is I used my Torino brand ribbon farfalline pasta that I had picked up before the holidays, thinking I would use it for a special Christmas pasta dish. Instead I made lasagna and didn't use these here pasta noodles, which are naturally colored with spinach, beetroot, paprika and curcuma. (I had to look that up, too.) Curcuma: Its a type of plant that turmeric powder comes from.
That's great, because sweet potatoes are good for you, turmeric and beets are good for you, and when its all mixed together in this pasta dish, its a win-win! This sauce is going to be a go-to thing in the future, I am thinking! 

Here is how I made it:

Sweet Potato Alfredo

2-3 small or 1 large sweet potato, peeled and cubed
1 lb. pasta (I used Torino Farfalline today)
water and salt for pasta
1/2 cup butter
1/4 cup flour
1 cup milk 
1-1/2 cups water
1 cup Parmesan cheese
1/4 cayenne pepper
salt and pepper to taste

1) Bring a pasta pot of water to a boil. Cook 1 lb. pasta of your choice until al dente.

2) Peel and dice enough sweet potatoes to make 1-1/2 cups. Boil in water until soft and mashable. Drain water and mash potatoes. (You should have about 1 cup, mashed).

3) Melt and brown a cube of butter (1/2 cup) until browned in a large saute pan. Whisk in 1/2 cup of flour until it is smooth. Add one cup of milk and stir while it thickens, about 5 minutes. Stir in the mashed sweet potatoes, Parmesan cheese, 1 to 1-1/2 cups water, salt and pepper, and 1/4 tsp cayenne pepper.

4) Gently stir in the farfalline pasta, being careful not to break them up too much. Serve in pasta bowls with a little more Parmesan cheese sprinkled on top, or an fried egg, like we had this morning!

Bon apetit!

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