Sweet potato fettuccine is a simple yet flavorful dish that brings together the earthy sweetness of sweet potatoes with the comfort of fresh pasta. This easy recipe is perfect for when you want to indulge without sacrificing your health goals.
Not only is it packed with nutrients, but it’s also a versatile base for countless variations — from rich, creamy sauces to fresh, zesty toppings.
I’ve always loved experimenting with vegetables in new ways, and this sweet potato fettuccine quickly became one of my go-to recipes. The sweet potato adds a delicate sweetness, balanced perfectly with the savory flavors of garlic and olive oil.
The texture of the pasta is soft yet hearty, making it filling but not heavy. Whether you’re looking for a lighter take on traditional fettuccine or simply trying to sneak more veggies into your meals, this dish is a game-changer.
It’s the perfect meal for those evenings when you need something quick, satisfying, and healthy. Trust me, this dish is about to become your new favorite weeknight staple.
Perfect For The Windy Winter Season!
- Super versatile: You can swap in different veggies or sauces depending on what you have on hand, making it a perfect go-to for any occasion.
- Satisfying but light: It fills you up without weighing you down, perfect for those days when you want comfort food but still feel good afterward.
- Nutrient-packed: Sweet potatoes are loaded with vitamins and fiber, making this a delicious, health-conscious choice for your pasta cravings.
- Customizable: Whether you like it creamy, spicy, or with a bit of crunch, the possibilities are endless. I love pairing it with a side of Cottage Cheese Flatbread for a complete meal.
- Great for meal prep: It holds up well in the fridge, so you can enjoy it for a couple of days after you make it.
Sweet Potato Fettuccine Recipe
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Saucepan
- High-speed blender
Ingredients
- 2 garlic cloves
- a few pinches of red pepper flakes
- 1 tbsp rosemary, chopped
- 1 lb brown rice fettuccini
- ¼ cup chives
- ¼ cup pine nuts, toasted
- ⅓ cup water, to thin
- 1 tbsp balsamic vinegar
- salt & pepper
- 1 cup cashews, soaked (ideally) overnight, then drain
- 1 medium sweet potato
- 2 tbsp olive oil
- 1 tbsp tomato paste
Instructions
- Preheat oven to 350°F.
- Peel and quarter the sweet potato, peel and halve the shallots, and leave the garlic in its paper.
- Arrange everything on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast, removing garlic after 15 minutes, and cook the rest until the sweet potato is tender, about 30 minutes and cool slightly.
- Cook pasta to al dente, reserving pasta water.
- Blend drained cashews, roasted sweet potato, shallots, peeled garlic, olive oil, balsamic, tomato paste, rosemary, and seasoning in a high-speed blender, adding water as needed.
- Toss pasta with the sauce, loosening with pasta water, and adjust flavors as needed.
- Garnish with chives, pine nuts, and red pepper flakes.
Notes
- Use fresh rosemary for the best flavor.
- Toast pine nuts lightly for added crunch and aroma.
| Nutrition | Value |
| Calories | 430kcal |
| Carbohydrates | 47.25g |
| Fibre | 3.9g |
| Fat | 21.3g |
| Protein | 6.9g |
