Sweet Potato Fettuccine in Gorgonzola Sauce

This Sweet Potato Fettuccine recipe is tossed in gorgonzola and cranberries to create a decadent, gluten-free pasta dish that’s full of flavor (and vitamins!)

I have officially moved into my new home in Rotterdam! I don’t think the boyfriend-tulip-man will ever understand why I need more than 20 bobby pins and 5 eye shadows, but he’s been a champ about my habit for squeezing my belongings into each nook and cranny of our small condo.

Some things I’ve done and discovered:

• Gorged on stroopwaffels
• Learned that marzipan is eaten as a candy, not just on cakes…and it’s amazing
• Stuffed myself with stamppot, a traditional Dutch meal that entails throwing mashed potatoes, kale, and smokey sausage into a pot and calling it a day
• Discovered the worst soy milk known to man. Subsequently prayed that this was an isolated incident and that I might find a suitable soy milk substitute to my ole’ faithful Silk Light Vanilla

Moral of the story of the last few days…I ate a lot. And I need to find a running route ASAP. Or maybe just make these wholesome sweet potato fettuccine noodles again.

I really had no idea how these would turn out when I conjured up the thought of them. Would they get crispy and crunchy? Would they be too moist and fall apart? Or would they be everything I dreamed they could be? Correct answer: #3

I tried out a spiralizer, quickly realizing my podunk handheld spiralizer, which worked perfectly for zucchini noodles, was just not going to cut it for sweet potatoes. If you have a heavy-duty spiralizer like this one, go for it! Otherwise, whip up some ribbon-y “fettuccine” noodles with a vegetable peeler.

More veggie pastas to try

Asparagus Noodles with Pesto
Zucchini Pasta with Avocado Pesto
Butternut Pasta with Gorgonzola Sauce
Asian Carrot Noodles

Sweet Potato Fettuccine in Gorgonzola Sauce

This Sweet Potato Fettuccini is tossed in gorgonzola and cranberries to create a decadent, gluten-free pasta dish that’s full of flavor (and vitamins!)

Print Pin Rate

Course: Main Dishes, Pastas, Side Dishes

Cuisine: American

Keyword: sweet potato noodles, sweet potato pasta

Diet: Gluten-Free, Vegetarian

Occasion: Halloween, Thanksgiving, Valentine’s Day

Time: 30 minutes or less, 45 minutes or less

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 2 servings

Calories: 470kcal

Author: Sarah Bond

0 from 0 votes

INGREDIENTS

• 1 large sweet potato peeled
• 1 Tbsp olive oil 15 mL
• 2 Tbsp pine nuts 20 g
• 4 oz gorgonzola cheese 113 g
• ¼ cup heavy cream 60 mL
• ½ cup dried cranberries 60 g

INSTRUCTIONS

• With a vegetable peeler, peel long, thin strips from the sweet potato, whittling at the potato until there is nothing left.
• Cut each strip into 2 or 3 skinnier strips (stack them to quicken the process). These should resemble fettuccini noodles!
• In a small saute pan, toast pine nuts over medium heat until lightly browned (5 to 10 minutes). Remove from heat and set aside.
• In a large saute pan, heat oil over medium and add sweet potato noodles. Cook covered, stirring frequently, until noodles are tender but not crispy or browned (10 to 15 minutes)
• In a sauce pan, heat gorgonzola and cream over medium-low heat until cheese has melted and mixture is warm. Remove from heat and stir in cranberries.
• Toss everything together and serve warm, optionally garnishing with parsley.

NUTRITION

Serving: 1serving – Calories: 470kcal – Carbohydrates: 28.3g – Protein: 16g – Fat: 34.5g – Sodium: 751mg – Fiber: 6.4g

This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

Did you try this recipe?Mention @liveeatlearn or tag #liveeatlearn!