I get asked to post recipes from time to time but I rarely follow through with those requests. It takes a lot of time to photograph and cook and make sure I have all ingredients and measurements just right before sharing a recipe with the world, or at least the 30 people who follow my webpage. I’m also pretty sure the world has enough food bloggers so I’ll leave that to someone else; unless of course I create something so good I just have to share, like my sweet potato pasta!
One day I was looking through the cupboards in a desperate attempt to create a meal with what I had around the house. I had pasta, extra virgin olive oil, various herbs in the garden, sweet potatoes from the garden, goat cheese, pine nuts, and garlic. Ok, I actually had a lot of other things in my house like peanut butter, pickles, and frozen blueberries but I had to draw the line somewhere.
In my mind I thought, “hmm, I think these actually go quite nicely together.” I was right! Always listen to that voice in your head. Here’s the recipe. It’s very easy and healthy. No added sugars to my knowledge either!
2 small or one large sweet potato, peeled, diced, and cooked
8 ounces of pasta (I used egg noodles but anything will work)
3 cloves of garlic, sliced and browned
1/4 cup of sage, sliced and browned
2 Tablespoons of pine nuts
Chunk of goat cheese (which is why I couldn’t do this for a living; didn’t measure, I just call it a chunk)
1 Tablespoon of butter
3 Tablespoons of extra virgin olive oil (EVOO)
Get salted water boiling for the pasta. While water is heating up, peel and dice your sweet potatoes. Add potatoes to an iron skillet or pan with one tablespoon of EVOO. Stir occasionally on medium heat to avoid scorching. In a smaller pan, melt one tablespoon of butter and add sliced garlic and cut sage. Brown both on medium heat until you can smell garlic and sage. Remove from heat. Add pasta to boiling water. Cook for recommended time based on the pasta you are using and drain pasta. When sweet potatoes are done, add pasta, sage, garlic, two tablespoons of EVOO, and two tablespoons of pine nuts. Warm on low heat for a couple minutes so the pasta takes on the garlic and sage flavors. Remove from heat and serve with the goat cheese.
Moral of the post (other than I don’t always measure cheese appropriately): don’t be afraid to experiment in the kitchen! Sometimes it turns out to be something you’ll make again and again!