Roasted Sweet Potato Bechamel sauce is paired perfectly with Thyme infused Fettuccini. Capers and Sundried Tomatoes gives it a little extra oomph of flavor, makes this pasta a satisfying weekday meal that’s full of flavor.
This quick and easy dish is a tasty twist on a comfort food classic!
🍽 S E R V I N G S
2 Servings
⏰ T I M E
prep time - 5 minutes
cook time - 10 minutes
total time - 15 minutes
INGREDIENTS:
1 pound sweet potatoes, peeled and cut into cubes
2 tbsp extra virgin olive oil
2 cloves garlic, minced
3 cups vegetable broth
1 small spring fresh thyme
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp butter
1/3 cup freshly grated Parmesan cheese
2 tbsp capers
2 tbsp sun dried tomatoes in olive oil, drained and cut into small cubes
1 pack fettuccine, cooked al dente just before adding to the sauce so that it is still hot
WORKING THE MAGIC:
In a mixing bowl, place sweet potatoes and garlic and toss with the olive oil.
Spread the sweet potatoes in a single-layer on a lined baking sheet.
Roast the potatoes at 450F/230C for about 25 minutes, flipping them over after every 10 minutes, until roast properly.
Place the roasted sweet potatoes in a blender with the vegetable stock and thyme and make a smooth puree. Add the heavy cream, salt, pepper to the pure and blend again.
Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce turns smooth. Add salt and pepper to it and stir well.
Toss the freshly cooked hot fettucini pasta in the sauce until coated. Add capers and sun-dried tomatoes to it.
Served immediately sprinkled with some freshly grated Parmesan cheese and garnished with a spring of thyme and basil.
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