Name: Sweet Potato Fettuccine in Gorgonzola Sauce
Total time: PT3000.0S
Yield: 2
Ingredients: 1 Sweet Potato; 1 tablespoon Olive Oil; 2 tablespoon Pine Nuts; 4 ounce Gorgonzola Cheese; 1/4 cup Heavy Cream; 1/2 cup Dried Cranberries

This Sweet Potato Fettuccine is tossed in gorgonzola and cranberries to create a decadent, gluten-free pasta dish that’s full of flavor and vitamins!

Intermediate

Sweet Potato Fettuccine in Gorgonzola Sauce

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Sweet Potato

Olive Oil

tablespoon

Pine Nuts

Gorgonzola Cheese

ounce

Heavy Cream

Dried Cranberries

Stove

Cut Noodles: Peel skin from {@0:} Use a mandolin slicer or large knife to cut potato into long, thin slabs. Slice each slab into fettuccine-shaped noodles (stack a few slabs to make this go faster).

Cut Noodles: Peel skin from Sweet Potato (1 N/A) Use a mandolin slicer or large knife to cut potato into long, thin slabs. Slice each slab into fettuccine-shaped noodles (stack a few slabs to make this go faster).

Cut Noodles: Peel skin from Sweet Potato (1) Use a mandolin slicer or large knife to cut potato into long, thin slabs. Slice each slab into fettuccine-shaped noodles (stack a few slabs to make this go faster).

Toast Pine Nuts: In a small saute pan, toast {@0:} over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

Toast Pine Nuts: In a small saute pan, toast Pine Nuts (2 tablespoon) over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

Cook Noodles: In a large saute pan, heat {@0:} over medium heat and add sweet potato noodles. Cook covered, stirring frequently, until noodles are slightly tender, 10 to 15 minutes.

Cook Noodles: In a large saute pan, heat Olive Oil (1 tablespoon) over medium heat and add sweet potato noodles. Cook covered, stirring frequently, until noodles are slightly tender, 10 to 15 minutes.

Warm Sauce: In a small sauce pan, heat {@1:} and {@2:} over medium-low heat until cheese has melted and mixture is warm. Remove from heat and stir in {@0:}.

Warm Sauce: In a small sauce pan, heat Gorgonzola Cheese (4 ounce) and Heavy Cream (1/4 cup) over medium-low heat until cheese has melted and mixture is warm. Remove from heat and stir in Dried Cranberries (1/2 cup).

Sweet Potato Fettuccine in Gorgonzola Sauce

4.0

50MINS

$2.18

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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