Thursday, June 26, 2014

Sweet Potato Pasta



And it is literally that. Pasta made from puréed sweet potato. Sold at a farmers market in Fernandina Beach. By a really cute elderly couple. Old but tech-savvy, as they use an IPhone credit card reader! They have an array of flavor infused pastas, ranging from garlic and basil, lemongrass and Thai spice as well as  mushroom and truffles.  Amelia Pasta is an artisanal style pasta, selling at farmers markets. It is impossible to walk away from this beautifully displayed handcrafted pasta without buying some. The old couple are enchanting with their pasta spiel.  Their the recipe captures my culinary imagination. All that's left is to dither between numerous choices. I buy two flavors.. A mushroom and truffle and the above mentioned sweet potato pasta.



The first thing that catches my eye is the  bright orange color. I open the package and break off a small piece to feel the texture. Dried it is, but it certainly has a give. Very precise directions are pasted onto the packaging. I am also given detailed, clearly enunciated cooking instructions. The pasta wends it's way upward the coast to my kitchen. I ready a large wide saucepan with water. Not a deep pot. I like to see fresh pasta swimming as it cooks. I chop mushrooms.  Roasted tomatoes sit on the counter. Sprigs of basil perfume the kitchen with their spicy scent


SWEET POTATO PASTA
Serves 4


1 pound Sweet Potato Fettuccine
1 tablespoon Salt
2 tablespoons Olive oil
1 cup Cremini Mushrooms
1 cup roasted Cherry Tomatoes or Sun-Dried Tomatoes
1/2 teaspoon Kosher salt
Freshly cracked Black pepper 
1/2 cup Basil leaves


Bring 6 cups of water to boil in a wide saucepan.

Season the water with salt and add pasta and let water come up to a boil again.

Stir pasta with a fork and cook for 5 to 6 minutes.



Take out a cup of pasta water and keep aside.

Drain pasta.

Heat olive oil in a saucepan.

Slice mushrooms and sauté for 5 minutes till brown. 

Add in tomatoes and pasta along with saved pasta water.






Stir well as the sauce comes to boil and thicken.

Season with salt and pepper.

Fold in basil leaves just before serving.




NOTES

Unfortunately there is no substitute for the fettuccine I used. Any pasta will work but of course the flavors will be different.

I used slow-roasted cherry tomatoes. You could very well use sun-dried or regular cherry tomatoes.

Add basil just before you serve. It turns black real fast!





There is so much comfort in bowl of steaming pasta and some crunchy garlic bread. This fettuccine is particularly toothsome, a hint of those good-for-you saffron colored vegetables in your mouth. A pear and blue cheese salad complements the simpleness of the pasta. There is something to be said about having your veggies and eating then too! I'm sure the mushroom and truffle pasta will be another winner.