sweet potato pasta

Here's what you need: sweet potatoes, olive oil, wild  mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Sweet Potato Mushroom Penne Recipe by Tasty

potatoes

olive oil, divided

oz wild mushroom,

butter, divided

sage

chicken stock

¾ lb cooked penne, al dente

sherry wine vinegar

cheese,

salt,

pepper,

amaretti cookies, crushed, to serve

chives,

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Tasty

Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.

Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.

Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.

In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.

Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.

Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.

Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.

Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.

Add the penne and mushrooms and coat evenly in the sauce.

Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.

Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.

https://vid.tasty.co/output/65437/landscape_480/1512178088

These fresh, candy-shaped pasta shapes are a real treat - filled with a simple roasted sweet potato filling and dressed in a nutty brown butter balsamic sauce with herbs and crispy prosciutto.

Caramelle with Sweet Potato Filling (Candy Shaped Pasta)

¼ Cups semolina flour (plus 1 Tablespoon

¼ Cups all-purpose flour bread

large egg yolks (about 6 ¾ ounces) (room-temperature)

water (as needed, about 1 - 2+ Tablespoons)

sea or kosher salt (as

sweet potato

Parmesan (or Grana Padano) (finely grated)

fine kosher salt* (or to taste)

cinnamon

nutmeg (preferably freshly grated)

Freshly-ground black pepper (to taste)

bacon

butter

thyme

¼ Cup balsamic vinegar

1½ Cups pasta water

fine kosher salt* (to taste)

Mix Flours

In a medium mixing bowl, add semolina and bread flours and whisk to combine. Transfer flour mixture in a mound on a smooth, clean work surface. Shape a well in the center of your flour.

Whisk Eggs

Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well. Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste. 

Mix Dough

Once most of the pasta flour is incorporated and the dough begins to come together, switch from using the fork to using your bench scraper. Scrape the dough up from your work surface and fold it over itself. Use the bench scraper to chop the mixture together and evenly distribute the flour throughout a shaggy dough. If the dough is too dry to come together, drizzle a little additional water over the mass of dough and continue to combine with the bench scraper. 

Knead

Use your hands to pull the dough together and knead. Use the mass of dough to pick up any scraggly dough scraps or loose flour on your work surface. The dough should be firm and may be slighlty tacky but should not stick to your hands or the work surface.

Rest Dough

Once all the flour is incorporated and dough is homogenous, form into a ball. Cover the dough with a damp towel or plastic wrap to prevent drying. Allow the dough to rest for 30 minutes.

Pasta Dough

Roast

In a 400° Fahrenheit oven, roast your sweet potato for 75 minutes, or until very soft. Alternatively, you can use a leftover baked sweet potato or boil the sweet potato until tender. Carefully peel the potato and discard the skin.

Puree

Use a blender to puree the potato with Parmesan cheese, salt, cinnamon, nutmeg and black pepper. If desired, pass the sweet potato filling through a fine-mesh strainer. Transfer the filling to a piping bag, if using, and set aside.

Sweet Potato Filling

Sheet Dough

For a detailed caramelle shaping tutorial with step by step photos, please scroll up in the post. Divide the pasta dough into 6 equal pieces. Working with one portion of dough at a time, keep the remaining dough covered in plastic wrap or a damp kitchen towel. Using a pasta machine (or rolling pin) sheet a portion of pasta dough until about 1 millimeter thick (about the thickness of a credit card, or setting 6 on an Atlas Marcato 150). Dust the dough and work surface with a little flour, as needed, to prevent sticking.

With a pasta wheel (or sharp knife), cut the dough into 3 inch (about 7.5 centimeter) squares. I like to use a fluted pasta wheel on perpendicular edges to add a decorative detail to this shape. Save any pasta scraps to re-roll and make more pasta.

Pipe and Fold

Pipe or scoop a ½ Tablespoon of sweet potato filling in the center of the bottom third of each pasta square. Roll the pasta around the filling to create a filled tube of pasta, seam side down.*If you are using wonton wrappers (or your dough is very dry), you may need to add a little moisture to help create a good seal. Use a damp pastry brush to lightly moisten the dough around the sweet potato filling and seam&#39;s edge.

Seal

With your fingertips, press down to seal the pasta on either side of the filling. Use your thumb and pincer fingers to pinch either side and create a cinched candy-like shape. Flip the caramelle over and repeat pinching either side to seal the remaining dough around the filling. Flip right-side-up and use your fingertip to create a dimple in the center of each caramelle.

Transfer caramelle to a semolina flour dusted baking sheet to dry. Repeat with remaining pasta dough and filling.

Boil

When ready to cook, bring 4 - 6 quarts of water to a rolling boil. Season generously with salt. Add in the caramelle pasta and 1 Tablespoon of semolina flour (to create a starchier pasta water). Boil for 4 - 6 minutes or until the pasta is floating, tender and cooked through. In the meantime, prepare the sauce.

Shaping the Caramelle

Cook

If using, cook prosciutto, bacon or pancetta until crispy. Set aside. Drain any excess fat from the pan (but, for extra flavor, do not wipe it clean).

Melt Butter

In a lightly colored pan that is large enough to hold the pasta, melt the butter over medium heat. Stir often. The butter will seperate into milk solids and butter fat. At first the butter will be foamy, then boil (be careful, the butter may spit out of the pan), and finally begin to caramelize as the foam subsides. (If the butter begins to boil rapidly, reduce heat to simmer).

Brown Butter

Add the sage and/or thyme. Watch closely, stirring often until the milk solids (white specks) begin to caramelize (about 5 - 10 minutes). Continue stirring until the butter is brown, nutty and very aromatic. Remove from heat immediately to avoid burning.

Add Balsamic

Carefully whisk in the balsamic vinegar. Set aside while you boil the pasta.

Whisk

When ready to serve, return the sauce to a low to medium-low heat and bring to a gentle simmer. While whisking vigorously, slowly stream in the starchy pasta water. Continue to simmer and whisk for 1 - 2 minutes until the sauce comes together into a thick silky emulsion. Season with salt and black pepper, to taste. Remove the herbs and discard.

Combine and Serve

Use a spider tool to add the boiled caramelle directly to the sauce pan. Continue cooking on low heat, stirring constantly, for 1 - 2 minutes until the sauce has thickened and is clinging to pasta. Serve immediately in warm bowls. Garnish with shaved Parmesan and crispy prosciutto, bacon or pancetta, if using. Bon appetito!

Balsamic Brown Butter Sauce

Enjoy a rich and creamy sweet potato pasta that&#39;s quick and easy to prepare. This meat-free recipe is perfect for busy weeknights and can be customised with your favourite vegetables. Ready in just 40 minutes!

Creamy Sweet Potato Pasta

Sweet Potatoes (peeled

Garlic Cloves (leave in skins for roasting)

tbsp Olive Oil

Sea Salt

tsp Smoked Paprika

tsp Dried Thyme

150 ml Double Cream

Parmesan (grated)

Spaghetti

Parsley

Preheat the oven to 200℃ (180° fan/ gas 4/ 350℉). Place the chopped sweet potato and garlic cloves in a roasting tin. Coat in the olive oil then sprinkle over the smoked paprika, salt, and thyme. Roast for 25-30 minutes or until the sweet potato is tender. You can do this the night before to save time!

While the sweet potato is roasting, cook the pasta according to the package instructions. Remember to reserve 1 cup of the pasta cooking water before draining. After draining, return the cooked pasta to the pan and set aside.

Once the sweet potato and garlic are roasted, squeeze the garlic out of its skins and add it, along with the sweet potato, double cream, and grated Parmesan, to a food processor. Blend until smooth. If the sauce is too thick, gradually add a couple of tablespoons of the reserved pasta cooking water to reach your desired consistency.  If you don&#39;t have a food processor you can mash the sweet potato with the double cream, garlic, and Parmesan. It will be a slightly chunkier textured sauce, but will still taste great!

Pour the sweet potato sauce into the pan with the cooked pasta and stir well to combine. If the sauce is too thick, add more reserved pasta cooking water as needed to achieve a glossy consistency.

Serve with extra grated Parmesan and chopped parsley.

Delicious! Roasted some onions and added those in too and a dash of cayenne for a subtle heat.

Great healthier idea for a mac and cheese like dish! Love the creaminess the sweet potato brings without all those extra calories!

This really sounds delicious going to make this tonight thanks!

Omg what an addictive pasta recipe! Loved it.

A great pasta dish for all of the family!

What an awesome idea for pasta sauce! This sounds just incredible, I can't wait to try it!

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Top 3 sweet potato pasta recipes from across the web

The most viewed sweet potato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Mushroom Penne Recipe ...

Caramelle with Sweet Potato Filling...

Creamy Sweet Potato Pasta

The most viewed sweet potato pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine