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RECIPE
6 INGREDIENTS 5 STEPS 50min

Sweet Potato Fettuccine in Gorgonzola Sauce

4.0
2 Ratings
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!
Sweet Potato Fettuccine in Gorgonzola Sauce Recipe | SideChef
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!
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Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
50min
Total Time
$2.18
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 Tbsp
Pine Nuts
1/2 cup
Gorgonzola Cheese
1/4 cup
Heavy Cream
1/2 cup
Dried Cranberries
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Nutrition Per Serving

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CALORIES
576
FAT
40.8 g
PROTEIN
14.2 g
CARBS
41.8 g

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.

Cooking Instructions

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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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4.0
2 Ratings
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Nutrition Per Serving
Calories
576
% Daily Value*
Fat
40.8 g
52%
Saturated Fat
18.9 g
94%
Trans Fat
0.0 g
--
Cholesterol
96.0 mg
32%
Carbohydrates
41.8 g
15%
Fiber
3.8 g
14%
Sugars
24.8 g
--
Protein
14.2 g
28%
Sodium
663.4 mg
29%
Vitamin D
--
--
Calcium
324.7 mg
25%
Iron
0.9 mg
5%
Potassium
263.4 mg
6%
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