Sweet Potato and Kale Fettuccine Pasta

Here is a recipe for sweet potato and kale fettuccine pasta that requires little to no effort, yet still tastes delicious and creamy.

Time: 1hr 20min Serves: 6 people

Ingredients

1. 2 medium sweet potatoes, peeled and diced

2. 3 tomatoes, diced

3. 1 large white onion, diced

4. 1 shepherd's pepper, diced

5. 4 large leaves of kale, chopped

6. 1 cup beef broth

7. ½ cup half-and-half cream

8. 2 tsp salt

9. 1 tsp black pepper

10. 1 tsp white pepper

11. 2 tsp oregano

12. 2 tsp thyme

13. 1 tsp minced garlic

14. 2 tbsp butter

15. ¼ cup parmesan

16. Olive oil

17. 410g of fettuccine pasta, cooked

Directions

Step 1

Preheat the oven to 425°F and line the baking sheet with parchment paper. 

Step 2

Place all the chopped vegetables along with the minced garlic in a baking tray, and drizzle with olive oil. Season with salt, black pepper, white pepper, oregano and thyme. Toss the seasoning evenly and place in the oven to bake for 45 - 50 minutes, or until the sweet potatoes are very soft

Step 3 

Once the vegetables have roasted, allow them to cool for about 5 minutes, then blend in a food processor with half-and-half cream until smooth. Once smooth, add the veggie blend into a medium-sized saucepan and add in the beef broth. Allow that to simmer on low heat for 5 - 7 minutes. If the sauce is still too thick, add ¼ cup water at a time.

Step 4 

Add in the remaining spices and butter. Mix well and leave it on medium-low heat for 10 minutes.

Step 5

Add in the cooked pasta, chopped kale and parmesan, and mix well, ensuring to cover everything with the sauce. Allow to simmer for 1 minute.

Step 5

Enjoy! Serve with our garlic bread or our fried chicken tenders.

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