
How To Make Sweet Potato Mushroom Penne
Nutritious and a great pasta dish, this vegetarian mushroom penne is made with thick, creamy sweet potato sauce, garnished with chives, amaretti cookies.
Serves:
Ingredients
- 2sweet potatoes
- 2tbspolive oil,divided
- 6ozwild mushroom,such as black trumpet or cremini
- 7tbspbutter,divided
- 1sprigfresh sage
- ½cupchicken stock
- ¾lbcooked penne,al dente
- 1tspSherry wine vinegar
- ½cupparmesan cheese,grated plus more for serving
- salt,to taste
- pepper,to taste
- 5amaretti cookies,crushed, to serve
- ½cupfresh chives,chopped, to serve
Instructions
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Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for about 10 to 12 minutes, until fork-tender.
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Peel and dice the other sweet potato into ½-inch cubes.
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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.
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In a pan over medium heat, add 1 tablespoon of olive oil and the mushrooms. Cook for about 3 minutes until the mushrooms start to crisp.
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Add 1 teaspoon each of salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
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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.
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Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook for about 5 minutes, until the potato becomes tender.
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Stir in the reserved purée and chicken stock. Simmer for about 2 minutes, until the sauce thickens slightly and the mixture comes together smoothly.
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Add the penne and mushrooms and coat evenly in the sauce.
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Finish the pasta with 1 tablespoon of butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
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Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
Nutrition
- Calories:Â 552.37kcal
- Fat:Â 33.87g
- Saturated Fat:Â 17.27g
- Trans Fat:Â 0.81g
- Monounsaturated Fat:Â 12.12g
- Polyunsaturated Fat:Â 2.03g
- Carbohydrates:Â 48.26g
- Fiber:Â 6.30g
- Sugar:Â 5.20g
- Protein:Â 14.91g
- Cholesterol:Â 66.97mg
- Sodium:Â 665.07mg
- Calcium:Â 302.81mg
- Potassium:Â 580.48mg
- Iron:Â 3.39mg
- Vitamin A: 688.81µg
- Vitamin C:Â 5.76mg
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