As you well know, one of my favorite things ever is pasta. There really is nothing as wonderful as that blank canvas of carbs (aka. happiness) waiting to soak up whatever one so chooses to paint it with. It comes in all sorts of shapes, sizes and textures – so willing to accept whatever you throw at it. The possibilities are truly countless and it just makes me so excited! However, I (sadly) don’t feel so great after I eat it.
This summer I found a healthy substitute ( although it will never take pasta’s special place in my heart) that is pretty great. Believe me when I say, at first, I was skeptical, however, I was happily surprised with the results and I have something to look forward to the next time I want pasta for dinner. Crispy mushrooms, cream, parmesan and earthy sweet potatoes and thyme make for a delightful vegetarian meal in my humble opinion. Yes, there is a lot of cream in this sauce but PEOPLE we are making pasta here, so we must go all out! So, without further ado let me give you this recipe!
- 3/4 cup heavy whipping cream
- 1 cup chopped mushrooms
- 1/2 cup chopped white onion
- 1 clove garlic
- 2-3 sprigs thyme
- 6 cups spiralized sweet potatoes
- 3 tablespoons butter
- 2 teaspoons olive oil
- tablespoon balsamic vinegar
- salt and red chile flakes to taste
Melt one tablespoon butter with one teaspoon olive oil in a large sauté pan. Add onions and sauté for 2-3 minutes or until slightly opaque. Add mushrooms and continue sautéing until mushrooms are slightly crisped and golden brown. Then add balsamic vinegar, salt, pepper and stir until almost completely reduced. Lower flame and add heavy whipping cream and thyme and simmer on low for about 2 minutes. Meanwhile, melt remaining butter in large pan and sauté noodles for about 5 minutes or until slightly softened. Place noodles in serving bowl of your choice, then pour creamy sauce over. Top with an enormous amount of asiago or parmesan cheese and enjoy!
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