Creamy Sweet Potato Pappardelle
Sweet potatoes, red bell peppers, and a big pile of aromatics are roasted, puréed, and then combined with a spicy tomato base and topped off with a bit of cream that perfectly coats pappardelle pasta.
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Servings: 4 to 6
Calories: 639kcal
Ingredients
- 16 ounces pappardelle
- 1 tablespoon extra virgin olive oil
- 2 sweet potatoes (about ¾ pound; peeled and cut into 1-inch cubes)
- 1 red bell pepper (trimmed, deseeded, and roughly chopped)
- 1 red Fresno chili pepper (trimmed and roughly chopped; or omit and replace with crushed red pepper to taste)
- 2 shallots (peeled and halved lengthwise)
- 5 cloves garlic (peeled)
- 1 (14.5-ounce) can crushed tomatoes
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ¾ teaspoon crushed red pepper (more or less to taste)
- Salt and pepper to taste
- Kosher salt
- Black pepper
- 1 pinch sugar
- ¼ cup heavy cream
For serving:
Instructions
Roast the vegetables:
- Preheat the oven to 400ºF.
- Place the sweet potatoes, bell pepper, red Fresno chili pepper, shallots, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon extra virgin olive oil. Transfer the vegetables to a baking sheet and toss with olive oil. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Transfer to the oven for 30 minutes, flipping once halfway through roasting, until fork-tender. Remove from the oven and set aside.
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. Reserve 2 cups pasta cooking water.
Pureé the vegetables:
- Transfer the roasted vegetables and 1 cup pasta cooking water to a food processor and pulse until smooth and creamy. See Note 1. Set aside.
Start the tomato base:
- In a wide pot, combine the crushed tomatoes with the 1 teaspoon dried parsley, ½ teaspoon onion powder, ¾ teaspoon crushed red pepper, a pinch of sugar, kosher salt, and black pepper. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes.
- Pour the vegetable purée into the sauce along with enough of the remaining pasta cooking water to reach your desired consistency. Stir in the heavy cream and season the sauce to your preference.
- Simmer for 5 minutes before adding the pasta to the pot. Toss the pasta in the sauce until well-coated. Turn off the heat.
To serve:
- Divide the pasta between bowls and drizzle extra virgin olive oil on top. Sprinkle with the grated Parmigiano-Reggiano and arrange a few basil leaves on each bowl. Enjoy!
Notes
Note 1: You can also add the roasted vegetables to the tomato base with 1 cup pasta cooking water and use an immersion blender to blend until smooth.
Nutrition
Calories: 639kcal | Carbohydrates: 110g | Protein: 19g | Fat: 14g | Sodium: 100mg | Fiber: 8g | Sugar: 10g | Vitamin C: 43mg
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