Name: Sweet Potato Baked Pasta
Prep time: 15 min
Cook time: 20 min
Ingredients: 1/4 cup Cucumber (sliced); 4 Grape tomatoes (halved); 2 cups Spring Mix; 2 TBSP Carrots (peeled and shaved); 3 tsp Extra-virgin olive oil; 1 tsp Balsamic vinegar; 1/4 tsp Brown sugar; 1/4 tsp Dijon mustard; 1/8 tsp Dried thyme; Salt (to taste); Black pepper (to taste); 4 oz Rigatoni pasta; 2 TBSP Butter; 3 cloves Garlic (grated or pressed); 10 oz Sweet potato puree (use more if needed); 1/3 cup Heavy cream (use more if needed); 1/4 tsp Kosher salt; pinch Ground nutmeg; 1/3 cup Parmesan cheese (grated); 2 slices Crusty bread; 1 TBSP Fresh parsley (chopped); 2 TBSP Butter; 2 TBSP Hazelnuts (chopped and toasted); 2 cloves Garlic (thinly sliced); 1/4 tsp Kosher salt; pinch Ground nutmeg; 2 TBSP Fresh sage (chopped); 24 oz Sparkling water; 8 slices Lemon

Sweet Potato Baked Pasta

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 1083kcal

Ingredients

Side Salad

1/4 cup Cucumber sliced
4 Grape tomatoes halved
2 cups Spring Mix
2 TBSP Carrots peeled and shaved

Vinaigrette

3 tsp Extra-virgin olive oil
1 tsp Balsamic vinegar
1/4 tsp Brown sugar
1/4 tsp Dijon mustard
1/8 tsp Dried thyme

Seasoning

Salt to taste
Black pepper to taste

Pasta

4 oz Rigatoni pasta
2 TBSP Butter
3 cloves Garlic grated or pressed
10 oz Sweet potato puree use more if needed
1/3 cup Heavy cream use more if needed
1/4 tsp Kosher salt
pinch Ground nutmeg
1/3 cup Parmesan cheese grated
2 slices Crusty bread
1 TBSP Fresh parsley chopped

Brown Butter

2 TBSP Butter
2 TBSP Hazelnuts chopped and toasted
2 cloves Garlic thinly sliced
1/4 tsp Kosher salt
pinch Ground nutmeg
2 TBSP Fresh sage chopped

Lemon Spritzer

24 oz Sparkling water
8 slices Lemon

US Customary - Metric

Instructions

Prep the salad per the instructions above. Arrange the ingredients in a bowl.
Make the vinaigrette: Whisk together the ingredients for the vinaigrette with salt and pepper to taste. Set aside.
Make the pasta: Cook the pasta per the package directions, reserving 1/2 cup of the water before draining well.
Meanwhile, heat the broiler on low.
Melt the butter in a nonstick skillet on medium heat. Add garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add sweet potato, heavy cream, salt, and nutmeg and simmer the mixture until slightly thickened, 3 to 5 minutes. Stir all but 1 tablespoon of Parmesan into the sauce to melt. Remove from heat, stir in the cooked pasta, and fold to coat in sauce, adding reserved pasta water 2 tablespoons at a time if too thick.
Meanwhile, make brown butter: Melt butter in a small saucepan on medium. Add hazelnuts, garlic, salt, and nutmeg and cook, stirring often, until butter browns and hazelnuts and garlic are golden, about 3 to 5 minutes. Once the butter browns, remove it from the heat immediately and transfer it to a small heatproof bowl. Then stir in the sage.
Transfer the pasta to a baking dish, sprinkle with remaining parmesan, and broil until golden brown around the edges, about 2 minutes.
Toast the bread and dress the salad.
Mix together the sparkling water and lemon. Serve over ice if desired.
Portion the pasta and top with hazelnut brown butter and chopped parsley. Enjoy with bread, salad, and spritzer.

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