Rated 4 out of 5 based on 1 votes
- 1 tspn olive oil
- 2 cloves garlic, crushed
- 1 x medium sized sweet potato (kumera) peeled & cubed
- 1 cup fresh basil (torn)
- 4 x slices prosciutto (cut into strips)
- 2 cups baby spinach
- 2 tspn tomato paste
- 1/3 cup dry white wine
- 200 ml cream
- 2 Tbls grated parmesan cheese
Bring salted water to the boil and cook Fettuccini until al dente. Drain.
While Fettuccini is cooking place sweet potato on a baking tray, drizzle with olive oil and sprinkle some of the basil over, bake (turning once) for 15 minutes in a 185 C oven.
Heat oil and garlic in a pan over medium heat for a couple of minutes to release garlic flavour. Add prosciutto and sauté until lightly browned. Add half remaining basil and wine and reduce to low and let simmer until wine reduces.
Add tomato paste, season with salt & pepper, baked sweet potato and cream. Stir to combine and let simmer until cream reduces by half.
Add spinach leaves, remaining basil and 1 tablespoon of parmesan. Simmer till spinach just starts to wilt and parmesan is melted through sauce.
* I used an organic cracked black pepper fettuccini in the photos.
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Sweet potato and pasta are two of my favourite things. Yum!