Roasted Sweet Potato Fettuccine Alfredo Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Peel and chop the sweet potatoes into small cubes.
• STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, then spread them out on the baking sheet.
• STEP 4.Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the sweet potatoes are roasting, cook the fettuccine according to package instructions until al dente.
• STEP 6.In a blender, combine the roasted sweet potatoes, garlic, vegetable broth, nutritional yeast, lemon juice, and salt.
• STEP 7.Blend until smooth and creamy, adding more vegetable broth if needed to reach desired consistency.
• STEP 8.In a large skillet, heat the olive oil over medium heat.
• STEP 9.Add the blended sweet potato sauce to the skillet and cook for 2-3 minutes, until heated through.
• STEP 10.Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
• STEP 11.Serve the roasted sweet potato fettuccine Alfredo hot, garnished with fresh parsley and grated Parmesan cheese, if desired.

Cooking Tips

• Make sure to toss the sweet potatoes in olive oil, salt, and pepper before roasting to ensure even seasoning.
• If the sauce is too thick, add more vegetable broth a little at a time until desired consistency is reached.
• For a vegan version, use dairy-free fettuccine and omit the Parmesan cheese garnish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pasta in a skillet over low heat, adding a splash of vegetable broth if needed to prevent drying out.
• Serve the roasted sweet potato fettuccine Alfredo as a main dish or as a side with a green salad or roasted vegetables.