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RECIPE
6 INGREDIENTS5 STEPS50MIN

Sweet Potato Fettuccine in Gorgonzola Sauce

4.0
2 Ratings
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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 Time
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
Ingredient List
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1
Large  Sweet Potato
1 Tbsp
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
572
FAT
41.1 g
PROTEIN
14.0 g
CARBS
40.2 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.

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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Nutrition Per Serving
Calories
572
% Daily Value*
Fat
41.1 g
53%
Saturated Fat
19.0 g
95%
Trans Fat
0.0 g
--
Cholesterol
96.0 mg
32%
Carbohydrates
40.2 g
15%
Fiber
3.6 g
13%
Sugars
24.5 g
--
Protein
14.0 g
28%
Sodium
658.9 mg
29%
Vitamin D
--
--
Calcium
322.2 mg
25%
Iron
0.8 mg
4%
Potassium
236.4 mg
5%
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