Sweet Potato Fettuccine in Gorgonzola Sauce

• Vegetarian

• Produce

  • 1/2 cup Cranberries, dried
  • 1 Garnish with parsley
  • 1 Sweet potato, large

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 4 oz Gorgonzola cheese
  • 1/4 cup Heavy cream

Found on liveeatlearn.com

Description

Ingredients

• 1 large sweet potato, skin removed
• 1 Tbsp (15 mL) olive oil
• 2 Tbsp (20 g) pine nuts
• 4 oz (113 g) gorgonzola cheese
• ¼ cup (60 mL) heavy cream
• ½ cup (60 g) dried cranberries
• Garnish with parsley (optional)

Directions

• With a vegetable peeler, peel long, thin strips from the sweet potato, whittling at the potato until there is nothing left.
• Cut each strip into 2 or 3 skinnier strips (stack them to quicken the process). These should resemble fettuccini noodles!
• In a small saute pan, toast pine nuts over medium heat until lightly browned (5 to 10 minutes). Remove from heat and set aside.
• In a large saute pan, heat oil over medium and add sweet potato noodles. Cook covered, stirring frequently, until noodles are tender but not crispy or browned (10 to 15 minutes)
• In a sauce pan, heat gorgonzola and cream over medium-low heat until cheese has melted and mixture is warm. Remove from heat and stir in cranberries.
• Toss everything together and serve warm, optionally garnishing with parsley.

Nutrition