2-Ingredient Sweet Potato Pasta

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(8)

A Note from Feedfeed

Following the pumpkin pasta success, I’m bringing you sweet potato pasta (or maybe more like gnocchi). It’s a little of both, and trust me, it’s just as delicious, especially with the creamy mushroom sauce!
 

Jump to Section
  • Recipe Card

Recipe Card

ingredients

Sweet Potato Pasta

  • 250 grams cooked sweet potato
  • 225 grams flour

ingredients

Mushroom Sauce

  • 220 grams mushrooms
  • 125 ml cream
  • 2 tablespoons parmesan cheese
  • Salt and pepper
  • Parsley (optional)

Method

Pasta

  • Step 1

    Preheat the oven to 400°F (200°C). Cut a sweet potato in half and poke a few holes with a fork. Place it on a baking sheet.

  • Step 2

    Bake for 45-60 minutes, or until the sweet potato is tender and easily pierced with a fork.

  • Step 3

    Let it cool slightly, then scoop out the flesh and mash it into a purée.

  • Step 4

    In a bowl, mix the sweet potato purée with flour until a dough forms.

  • Step 5

    Lightly flour a pair of scissors and cut the dough into small pieces, either directly into a pot of boiling salted water or into a bowl dusted with flour.

  • Step 6

    Cook the pasta for a few minutes until they float to the surface, then drain and add them to your favorite sauce.

Sauce

  • Step 1

    Sauté garlic in olive oil for a couple of minutes. Add chopped mushrooms and cook for 5-10 minutes, until browned.

  • Step 2

    Stir in cream and grated Parmesan until well combined.

  • Step 3

    Once the pasta is drained, add it to the sauce and toss to coat.

  • Step 4

    Serve immediately, topped with extra Parmesan and parsley, if desired.