Sweet Potato Fettucine with Sausage
It is a truth universally acknowledged that kids love pasta.
Apologies to Miss Austen, but it’s true. Kids and carbs are a match made in spiked blood sugar heaven. I love using kid favorites like pizza (topped with beets and honey?), grilled cheese (filled with brie and cranberry jam?), and pasta with a sweet potato sauce to introduce new flavors or get my kids to try something they decided they don’t like.
Lately, my oldest has decided she no longer likes sweet potatoes, which is clearly insane. Baked sweet potatoes with butter and cinnamon? Curried sweet potatoes in coconut milk? SWEET POTATO FRIES?! Obviously this can’t go on.
Since she loves pasta, I thought I’d try making a sauce out of sweet potatoes. If that’s sounds weird, hang with me because it’s seriously delicious and awesome for vegans or people avoiding dairy. Sweet potatoes are roasted with garlic, puréed with milk, spices, and some water, and then stirred into fettucine with cooked ground sausage.
Sidebar: Thanks to my buddy Lorri, who got me to think of this in the first place when she texted me a couple of months ago and asked what she should do with a few sweet potatoes and some sausage. I’m glad you asked 🙂
It’s great if you’re trying to cut back on calories, and it can be easily adapted for our vegan friends with some almond or coconut milk instead of cow’s milk and lots of veggies instead of sausage. I’ve made a vegan version of this with sautéed onions, mushrooms, and kale – it’s fantastic.
So let’s preheat our ovens to 425. Grab 4 sweet potatoes, rinse and scrub them, then prick them with a fork and toss on a cookie sheet. Now grab 2 or 3 cloves of garlic and wrap them in tin foil. Put them on the cookie sheet, too. Roast for 30 minutes or until the sweet potatoes are soft and roasted.
While the potatoes are roasting, sauté your sausage and/or veggies and bring a pot of water to a boil for the fettucine. Cook it according to the directions on the package.
When the pasta is cooked, drain it, reserving about 1 c. of the starchy pasta water.
When the sweet potatoes are cooked and cool enough to handle, peel off the skins – they’ll come right off. Do the same with the garlic. Purée the potatoes, garlic, milk, spices and 1/2 c. water. Add more water if needed for the consistency you want. Stir the pasta sauce into the pasta, sausage/veggies and warm through over medium low heat.
If you have goat cheese or parmesan to toss on the individual servings, you won’t be sorry. It takes it over the top.
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