Sweet Potato Celeriac Pasta with Tarragon Butter Sauce
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 servings
Sweet Potato Celeriac Pasta with Tarragon Butter Sauce
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An sweet and earthy pasta dish that features roasted sweet potatoes and celeriac tossed with whole wheat pasta and an easy tarragon butter sauce. A perfect date-night-in or weekend dinner.
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Ingredients
Sweet Potatoes/Pasta
- 1 sweet potato ¾ pound, medium
- 1/2 celeriac celery root (¼ pound, medium size
- 1 tablespoon olive oil
- ½ teaspoon salt sea salt
- 4 ounces whole wheat pasta like pappardelle, long
Butter Sauce
- 3 tablespoons butter unsalted
- 1 clove garlic minced
- ¼ cup hazelnut crushed
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon tarragon freshly minced
- Pinch salt
Instructions
- Preheat oven to 425˚F. Peel the sweet potato and celeriac then cut into ½” cubes. Toss with the olive oil, salt, and pepper. Spread onto a sheet tray and roast until the vegetables are tender and starting to brown; 30 to 35 minutes.
- While the sweet potatoes are roasting, cook the pasta until tender. Drain and reserve ½ cup of pasta water. Set pasta aside.
- Return the pan used for pasta back to the stovetop. Over medium-low heat, add the butter and let melt. Add the hazelnuts and cook for a couple minutes, until fragrant. Stir in the garlic and continue to cook for another minute; just long enough for the garlic to become golden. Turn off the heat and stir in the lemon juice, zest, tarragon, and salt.
- Add in the roasted sweet potatoes and pasta; tossing until well combined. Add a splash of pasta water as needed to help the butter coat the noodles. This may or may not be needed. Serve with a sprinkle of chopped hazelnuts and minced tarragon if desired.
Notes
- Tip + Tricks: Make the sweet potato mixture ahead of time and let it warm with the butter sauce. This will help cut-down the day-off time.
- Use leftover ingredients: sweet potatoes, celeriac, tarragon
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