Sweet Potato Fettuccine in Gorgonzola Sauce

Sweet potato fettuccine noodles in a bowl on a yellow background

4.34 from 3 ratings

Sweet Potato Fettuccine in Gorgonzola Sauce

Quick and easy to make, this sweet potato fettuccine in a gorgonzola sauce is a great way to enjoy Italian without the gluten. Dried cranberries plus 5 other simple ingredients come together to make the most delicious pasta dish.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes, Pastas, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Salt, Vegetarian

Keyword: sweet potato fettuccine, 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

Servings: servings

Author: Sarah Bond

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

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

Storage: 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.

Nutrition