Have you made the waffles from last week? Have you some sweet potato puree left over, languishing at the back of the fridge, that you’re not sure what to do with?
Are you fed up with this extreme weather? (The wind on Friday night here was unbelievable. I’ve never known wind like it. My bedroom wall shook. Did not sleep a wink. Neither did the cats. Was worried about the large tree at the front of the house that may or may not have been uprooted and may or may not have landed on my car. I was worried about that, the cats had other things on their minds. I’m assuming. Maybe they were worried about the tree landing on my car. Fortunately neither scenario happened. Was in a zombie state all of Saturday).
Do you long for something warm and comforting? Something that can be brought together in a matter of minutes and that is creamy and delicious, with a sauce that threatens to cling to your ribs for days even though it contains absolutely no dairy what so ever?
You are? Then read on.
If you’re not, well, the choice is yours as to how much further through this post you get.
A couple of weeks ago, over on Love & Lemons, I saw a pasta sauce using sweet potato as a base, and was intrigued.
A creamy, comforting pasta sauce that uses no cream? Tell me more.
Now, they called it Alfredo, but having consulted the internet (for internet read Wikipedia, which as we all know is the font of all knowledge), I’m not sure about the legitimacy of the name, because Alfredo contains two ingredients – butter and cheese. This sauce has no butter or cheese, although the pasta water does help to meld everything together, so maybe it’s not such a bad name after all.
What I did come across was this though:
Alfredo sauce is often sold as a convenience food in many grocery stores in the United States. Unlike the original preparation, which is thickened only by cheese, these versions may be thickened with starch.
Anyway, I’m going off on a tangent now, driveling on about something of no importance or significance.
You just want the recipe don’t you?
You’re all irritable because of the weather and I promised you a comforting pasta sauce, so where is it, damn it! Just give me the recipe already!
Okay, okay, here it is.
Sweet Potato & Spinach Pasta
Serves one as a main meal
- 1 cup sweet potato puree
- 1 small garlic clove, minced
- 1 tbsp smooth peanut butter, or cashew nut butter.
- 1 tsp balsamic vinegar
- 1 tbsp tomato puree
- Salt & pepper
- 2 generous handfuls of baby spinach
- 150g gluten-free pasta
- 1/2 cup pasta water
- chilli flakes to serve – optional
- Put the pasta on to cook, according to the packet instructions.
- Meanwhile put the sweet potato puree, garlic, peanut butter, balsamic vinegar, tomato puree and salt and pepper in a saucepan. Heat over a low heat until completely combined.
- When the pasta is cooked, reserve 1/2 cup of the water and drain the rest away.
- Add the sauce to the pasta, along with the spinach. The heat of the pasta and sauce will cause it to wilt. Add the reserved pasta water a bit at a time to loosen the sauce and make it easier to coat the pasta.
- Serve immediately and sprinkle over the chilli flakes (if using).