4.0 from 3 votes
Roasted Sweet Potato Fettuccine Alfredo
You'll love this delicious twist on classic Alfredo sauce!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 494 kcal
Course:
Main Course , Condiments , Others
Cuisine:
Vegetarian , gluten-free
Ingredients
- 1 pound sweet potatoes ,peeled and cut diced
- 3 cloves garlic ,peeled and halved
- 3 medium shallots ,peeled and cut in half lengthwise (or quartered if large)
- 2 tablespoon extra virgin olive oil
- 3 cups hot chicken stock (vegetarian: use vegetable broth)
- 1 small sprig fresh tarragon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup heavy cream
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- 10 ounces fresh fettuccine or equivalent dried (Gluten Free: Use GF fettuccine, cooked al dente just before adding to the sauce so it's still hot)
Instructions
- Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with the olive oil.
- Spread the vegetables out single-layer on a lined baking sheet.
- Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
- Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth. Add the cream, salt and pepper and puree again.
- Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
- Toss the freshly cooked hot pasta in the sauce until coated.
- Served immediately sprinkled with some freshly grated Parmesan cheese and garnished with a sprig of tarragon.
Cup of Yum
Notes
- If you're wondering about the liquid to cheese ratio, the pureed sweet potatoes will thicken the sauce.
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
85mg
(28%)
Sodium
647mg
(27%)
Potassium
658mg
(19%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
16795IU
(336%)
Vitamin C
5mg
(6%)
Calcium
172mg
(17%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 647mg | 27% |
| Potassium | 658mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 16795IU | 336% |
| Vitamin C | 5mg | 6% |
| Calcium | 172mg | 17% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.