Sweet Potato Fettuccini Alfredo
- 1 medium sweet potato
- 2 shallots
- 2 garlic cloves, peeled
- 1 cup cashews
- 2 tablespoons olive oil, divided*
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- salt and pepper to taste*
- 1 sprigs rosemary
- 1/3 cup water
- 1 package brown rice fettuccine
- 1/4 cup pine nuts
- 1/4 cup chives
- 1/4 teaspoon red pepper flakes
- 2 cups spinach
- *not included
- Small bowl
- Large sauté pan
- Medium pot
- Blender or food processor
- Parchment paper
- Baking sheet
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.
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.
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.
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.
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.
Garnish pasta with chives, red pepper flakes and pine nuts. Serve and enjoy!