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!)
Cut Noodles: Peel skin from potato. 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).
Toast Pine Nuts: In a small saute pan, toast pine nuts over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
Cook Noodles: In a large saute pan, heat oil over medium heat and add sweet potato noodles. Cook covered, stirring frequently, until noodles are slightly tender, 10 to 15 minutes.
Warm Sauce: In a small 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.
Serve: Toss everything together and serve warm.
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.