Don’t get me wrong, there is nothing I love more than pasta in a traditional tomato based sauce. It’s my ultimate comfort food.
However, sometimes it’s great to mix up your favorite cut of pasta with the ingredients you have on hand to make something new, exciting, and unexpected.
Today I have a Pleadings & Pasta original recipe for you that’s just that! The following is a recipe for pasta in a sweet potato sauce. Yes you read that correctly. It’s creamy, comforting, and jam packed with antioxidants, Vitamin A, and other nutrients.
The best thing is, this has the rich creamy consistency of an alfredo or heavy cream sauce, but without the extra calories and heavy feeling afterwards. If you are lactose intolerant you can leave out the cheese, and this sauce is still just as delicious.
Buccatini con Sugo di Patate Dolci (Buccatini in Sweet Potato Sauce)
by Pleadings and Pasta, 2013
5 sweet potatoes (peeled, cut, and boiled)
Half of a yellow onion, chopped
3 cloves of garlic, chopped
1/4 cup of soy milk (can use almond or regular milk as well)
1/4 cup chopped basil
Salt and pepper to taste
1/2 cup of freshly grated parmigiano reggiano (parmesan)
Half package of pasta (I used DelVerde bucatini No. 6, really picked up the sauce nicely!)
A high quality olive oil for sautéing (I used Lucini Extra Virgin Olive Oil)
1. Boil the sweet potatoes until soft. Drain and put in a cup so you can use a hand blender/emulsifier to blend the vegetables.
2. Sautee garlic, onions, and basil in olive oil for 2-3 minutes until tender.
3. Bring water to a boil and put pasta in. Cook for 6-10 minutes until “al dente.” The DelVerde pasta I used is handcrafted in Italy in the Abruzzo region, and really seemed to pick up the sauce nicely.
4. Remove the sautee from the heat and stir in with the boiled vegetables in the cup. Add the soy milk and blend with the hand blender until smooth. Add more basil if you would like and add salt and pepper to taste.
5. Stir in parmesan and mix and taste. Add more if you would like.
6. Strain pasta, and put back into the pot. Drizzle a little bit of olive oil on top and add the sauce. Toss, and serve hot.
Enjoy this with a fresh summer salad, refreshing glass of white wine, and wonderful company.
Lastly, I would like to thank La Cucina Italiana Magazine for selecting me to serve as one of their Blogger Ambassadors. Delverde and Lucini, both Italian brands, were kind enough to send over some of their products for me to try and I was excited to incorporate them into one of my new favorite original recipes. Grazie mille!
Lucini’s Extra Virgin Olive Oil from Tuscany provided a robust nutty flavor to the dish.
Delverde pasta, from the Abruzzo region, is made using bronze dies to cast the shape of the pasta. This makes for a pasta that truly clings to the sauces, making for a nice clean presentation. The pasta was perfectly al dente.
Eat with all of your heart,
This recipe is posted as an entry in the Delverde DISH YOUR BLOG recipe contest to try to win a trip to NYC. Some entrants may have received free sample products in addition to the opportunity to compete for the prize.