Zucchini Pasta with Sweet Potato Cream with Crispy Kale
Everything about this recipe appeals to us.... the great use of multiple veggies, cream sauce, and vegetables used as pasta! Genius!
11/2c cooked, mashed sweet potato
1tbsp olive oil
2tbsp butter
2-3 minced garlic cloves
1tbsp gluten free or spelt flour
1 1/2c heavy cream or hemp milk
1/2c grated pecorino romano cheese
2-3 zucchini (or gluten free pasta if you wish)
3-4 kale stalks
sea salt and pepper to taste
Preheat oven to 350 degrees.
Toss diced kale, olive oil, 2tbsp pecorino romano cheese, sea salt pepper in a bowl. Mix to coat with your hands and massage kale until slightly softened. Spread on a baking sheet and bake for 15 minutes, toss halfway through. Remove from oven when kale is crispy.
Julienne zucchini, by hand or with a mandolin. Heat olive oil and sauté noodles for a few minutes until slightly softened.
Melt butter over medium-low heat in a large skillet. Add in garlic with a pinch of salt, cook until softened. Add in flour and whisk. Once your roux has turned golden, add sweet potato and cream, mix well. Simmer sauce until slightly thickened, add remaining cheese and season to taste.
When the zucchini is finished cooking, add noodles directly into the sweet potato sauce. Top with crispy kale and toss to distribute.
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