Sweet Potato And Mushroom Carbonara Recipes

SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY

Sweet Potato Mushroom Penne Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, wild mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Provided by Vaughn Vreeland

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 sweet potatoes
2 tablespoons olive oil, divided
6 oz wild mushroom, such as black trumpet or cremini
7 tablespoons butter, divided
1 sprig fresh sage
½ cup chicken stock
¾ lb cooked penne, al dente
1 teaspoon sherry wine vinegar
½ cup grated parmesan cheese, plus more for serving
salt, to taste
pepper, to taste
5 amaretti cookies, crushed, to serve
½ cup fresh chives, chopped, to serve

Steps:

Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
Add the penne and mushrooms and coat evenly in the sauce.
Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
Enjoy!

Nutrition Facts : Calories 911 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 7 grams, Protein 19 grams, Sugar 19 grams

SWEET POTATOES WITH MUSHROOMS & ROSEMARY

Sweet potatoes with mushrooms & rosemary image

Not sure what to do with sweet potatoes? Here's the perfect answer

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 30m

Number Of Ingredients 5

Ingredients

2 sweet potatoes , about 300g/10oz each
1 tbsp olive oil
200g chestnut mushroom , halved
1 tsp chopped fresh rosemary or ½ tsp dried
2 tbsp freshly grated parmesan , (or vegetarian alternative)

Steps:

Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.

Nutrition Facts : Calories 359 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.47 milligram of sodium

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