Under 30 min
Sweet Potato Mushroom Penne
by Vaughn Vreeland
Ingredients
for 4 servings
- 2 sweet potatoes
- 2 tablespoons olive oil, divided
- 6 oz (170 g) wild mushroom, such as black trumpet or cremini
- 7 tablespoons butter, divided
- 1 sprig fresh sage
- ½ cup (120 mL) chicken stock
- ¾ lb (340 g) cooked penne, al dente
- 1 teaspoon sherry wine vinegar
- ½ cup (55 g) grated parmesan cheese, plus more for serving
- salt, to taste
- pepper, to taste
- 5 amaretti cookies, crushed, to serve
- ½ cup (20 g) fresh chives, chopped, to serve
Preparation
- Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
- Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
- Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
- In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
- Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
- Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
- Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
- Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
- Add the penne and mushrooms and coat evenly in the sauce.
- Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
- Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
- Enjoy!
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