Sweet Potato Fettuccine in Gorgonzola Sauce Recipe
Introduction
Sweet Potato Fettuccine in Gorgonzola Sauce is a delightful twist on traditional pasta using fresh sweet potato noodles. This flavorful dish combines the creamy richness of Gorgonzola with the sweetness of dried cranberries and crunchy pine nuts, perfect for a comforting meal.
Ingredients
- 1 Sweet Potato
- 1 tablespoon Olive Oil
- 2 tablespoons Pine Nuts
- 4 ounces Gorgonzola Cheese
- 1/4 cup Heavy Cream
- 1/2 cup Dried Cranberries
Instructions
- Step 1: Peel the sweet potato and use a mandolin slicer or a large knife to cut it into long, thin slabs. Slice these slabs into fettuccine-shaped noodles by stacking a few slabs to work faster.
- Step 2: Toast the pine nuts in a small sauté pan over medium heat until they are lightly browned, about 5 minutes. Remove from heat and set aside.
- Step 3: Heat the olive oil in a large sauté pan over medium heat. Add the sweet potato noodles, cover, and cook while stirring frequently until the noodles become slightly tender, about 10 to 15 minutes.
- Step 4: In a small saucepan, warm the Gorgonzola cheese and heavy cream over medium-low heat until the cheese melts and the mixture is heated through. Remove from heat and stir in the dried cranberries.
- Step 5: Combine the cooked sweet potato noodles with the warm Gorgonzola sauce and pine nuts. Toss gently to coat everything evenly and serve warm.
Tips & Variations
- For easier cutting, choose a firm, straight sweet potato and use a sharp mandolin slicer.
- Substitute walnuts or pecans for pine nuts for a different nutty flavor and texture.
- Add a pinch of black pepper or red pepper flakes to the sauce for a subtle heat boost.
- For a dairy-free option, use a vegan cream and cheese alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the sauce from separating. Adding a splash of cream or milk during reheating can help restore the sauce’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of sweet potato noodles?
Yes, you can substitute with cooked fettuccine or any pasta of your choice, though sweet potato noodles add a unique texture and flavor to this dish.
How do I prevent the sweet potato noodles from breaking?
Cut the noodles evenly and cook them gently over medium heat while stirring often. Avoid overcooking to keep them tender but intact.
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Sweet Potato Fettuccine in Gorgonzola Sauce Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A delicious and creamy Sweet Potato Fettuccine tossed in a rich Gorgonzola sauce, complemented by toasted pine nuts and dried cranberries for a perfect balance of flavors and textures. This unique twist on traditional pasta uses spiralized sweet potato noodles for a gluten-free alternative that’s both comforting and elegant.
Ingredients
Sweet Potato Fettuccine
- 1 Sweet Potato
- 1 tablespoon Olive Oil
- 2 tablespoons Pine Nuts
Gorgonzola Sauce
- 4 ounces Gorgonzola Cheese
- 1/4 cup Heavy Cream
- 1/2 cup Dried Cranberries
Instructions
- Cut Noodles: Peel the skin from the sweet potato. Using a mandolin slicer or large knife, slice the potato into long, thin slabs, then cut each slab into fettuccine-shaped noodles. You can stack several slabs to speed up the process.
- Toast Pine Nuts: In a small sauté pan over medium heat, toast the pine nuts until they are lightly browned, about 5 minutes. Remove from the heat and set aside to cool.
- Cook Noodles: Heat olive oil in a large sauté pan over medium heat. Add the sweet potato noodles, cover the pan, and cook while stirring frequently until the noodles become slightly tender, which will take about 10 to 15 minutes.
- Warm Sauce: In a small saucepan, combine the gorgonzola cheese and heavy cream. Warm over medium-low heat, stirring constantly until the cheese melts and the mixture is smooth and heated through. Remove from heat and stir in the dried cranberries.
- Toss and Serve: Combine the cooked sweet potato noodles with the gorgonzola sauce. Toss thoroughly to coat the noodles. Garnish with toasted pine nuts and serve warm for a delicious meal.
Notes
- You can substitute dried cranberries with chopped fresh pears or apples for a different fruity twist.
- Using a mandolin slicer ensures uniform noodle thickness which helps with even cooking.
- Be careful not to overcook the sweet potato noodles; they should be tender but still have some bite.
- For a lighter version of the sauce, reduce the amount of heavy cream or use half-and-half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Keywords: sweet potato fettuccine, gorgonzola sauce, gluten free pasta, creamy sauce, toasted pine nuts, dried cranberries, easy dinner, vegetarian pasta
