RECIPE
6 INGREDIENTS5 STEPS50MIN

Sweet Potato Fettuccine in Gorgonzola Sauce

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Showing you how to make easy vegetarian recipes, one ingredient at a time.
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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!

50MIN

Total Cooking Time

6

Ingredients
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients
US / METRIC
Servings:
2
Serves 2
2 Tbsp
Pine Nuts
1/2 cup
Gorgonzola Cheese
1/4 cup
Heavy Cream
1/2 cup
Dried Cranberries
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Author's Notes

This sweet potato fettuccine is best served fresh from the pan, but can be stored for about 2 days in an airtight container in the fridge.

Directions

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Step 1
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).
Step 2
Toast Pine Nuts: In a small saute pan, toast Pine Nuts (2 Tbsp) over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

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