Under 30 min
Under 30 min
Ingredients
for 4 servings
- 2 sweet potatoes
-
2 tablespoons olive oil, divided -
6 oz wild mushroom, such as black trumpet or cremini (170 g) -
7 tablespoons butter, divided - 1 sprig fresh sage
-
½ cup chicken stock (120 mL) -
¾ lb cooked penne, al dente (340 g) -
1 teaspoon sherry wine vinegar -
½ cup grated parmesan cheese, plus more for serving (55 g) - salt, to taste
- pepper, to taste
- 5 amaretti cookies, crushed, to serve
-
½ cup fresh chives, chopped, to serve (20 g)
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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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Tips
-
Nadia Ayala
Eat it right away! Flavors and texture change a lot even for a couple hours. If you need to make this in advance, get most of the prep done and start from the butter browning when ready to eat! I also used dried sage and it didn’t seem to affect that much. Delicious, simple and inexpensive!
5 months ago Helpful (6) -
Jennifer Kistler
I made a lot of substitutions. I only had macaroni and spaghetti, so I used macaroni. I used about a teaspoon of dried sage instead of fresh sage. I didn’t have sherry vinegar, so I used leftover sherry from Christmas. I didn’t have amoretti cookies, so I used walnuts. I didn’t have chives or a substitute. I know that’s quite different but it’s still good.
5 months ago Helpful (6) -
Isa Barcenas-Gonzalez
I couldn't find the mushrooms in recipe so i used regular mushrooms I didn't use the cookies but this was still amazing! Definitely recommend
6 months ago Helpful (6) -
juliafrank
Add crumbled tofo for more protein and soften the chunks of sweet potato before adding them to the mixture. Whole family liked this!
5 months ago Helpful (3)
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