Sweet Potato Fettuccini Alfredo

Sweet Potato Fettuccini Alfredo

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dinner

This creamy, smoky fettuccini alfredo is absolutely delicious – and absolutely vegan! Adapted from the blog Love and Lemons, this dish is full of complex sweet and savory notes. The sauce is the star of the show here, with creamy cashews and the piney aroma and distinct flavor of fresh rosemary. You and your family are going to love this nourishing meal!

Comfort Foods Winter Recipes Fall Recipes Soy-Free Gluten-Free Leafy Greens Root Vegetables Nuts Pasta Dinner Italian
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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
533
FAT
30g
CARBOHYDRATES
59g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 medium sweet potato
  2. 2 shallots
  3. 2 garlic cloves, peeled
  4. 1 cup cashews
  5. 2 tablespoons olive oil, divided*
  6. 1 tablespoon balsamic vinegar
  7. 1 tablespoon tomato paste
  8. salt and pepper to taste*
  9. 1 sprigs rosemary
  10. 1/3 cup water
  11. 1 package brown rice fettuccine
  12. 1/4 cup pine nuts
  13. 1/4 cup chives
  14. 1/4 teaspoon red pepper flakes
  15. 2 cups spinach
  16. *not included

TOOLS

  • Baking sheet
  • Parchment paper
  • Blender or food processor
  • Medium pot
  • Large sauté pan
  • Small bowl

INSTRUCTIONS

1
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Rinse and dry the produce. Peel the sweet potato and chop into ½ inch cubes. Peel the shallots and slice in half, discarding the bottoms. Cover the cashews in hot water in a small bowl. Remove the rosemary leaves from stems and mince, discarding the stems. Roughly chop the chives.
2
Toss the sweet potato, garlic and shallots with 1 tablespoon olive oil, seasoning with salt and pepper to taste. After 15 minutes, remove the garlic from the oven. Roast on a baking sheet in the oven until the sweet potato is tender, about 25 minutes. Allow sweet potatoes to slightly cool.
3
While the vegetables are roasting, make the pasta. Bring a medium pot of water to boiling, add the pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
4
Drain the cashews. In a blender or food processor, combine the roasted sweet potatoes and shallots, garlic, 1 tablespoon olive oil, balsamic vinegar, tomato paste, rosemary, 1/3 cup of water, and cashews. Blend together, adding more water as needed to reach a smooth and creamy consistency.
5
Heat a large sauté pan over low heat and add the drained pasta along with the sauce and toss together to coat the pasta. Add the spinach and stir until spinach is slightly wilted, about 2 minutes.
6
Garnish pasta with chives, red pepper flakes and pine nuts. Serve and enjoy!