Saturday, October 6, 2012

Sweet Potato Linguine with Butternut Sauce

This week I had the opportunity to review Pastamore's Gluten-Free Sweet Potato Fettuccine

What a treat! While I received a sample from the company, this review is my own opinion and I was not paid for this review. This Fettuccine is unique. It is velvety with a hint of cinnamon and nutmeg. It is also Gluten-Free and Vegetarian. I decided to make a Butternut Squash parmesan sauce because the flavors of fall tend to go together. I was right! This dish was amazing. The first thing I loved about the pasta was the smell of my kitchen while I was boiling it. It even smells like Fall! This dish is something I plan on making all season. It is a very simple recipe, so what are you waiting for? Get your Gluten-Free Sweet Potato Fettuccine HERE from Pastamore, and start cookin'!

Gluten-Free Sweet Potato Linguine with Butternut Sauce

adapted from Simply Recipes
1 butternut squash weighing about 2 1/2 pounds
1 pound pasta
1 tablespoon of olive oil
1/2 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley, for garnish
1 tsp salt
1/4 tsp pepper
1 cup water

Preheat the oven to 350F.
Cut the butternut squash lengthwise in half.
Next scoop out the guts and seeds and discard them.

Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.
Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.
Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions,1 cup water, the Parmesan,  Greek yogurt, 2 teaspoons salt, pepper and nutmeg into the blender and puree. 
Pour the sauce into a small pot set over low heat. Warm it through, stirring constantly. Do not let the sauce boil.
Fill a pot with water and add 1 TBSP salt. Set over high heat to bring to a hard boil. Add the pasta and cook, uncovered until al dente (12-14 minutes). 
When the pasta is ready, drain and rinse well.
Mix with a little of the sauce and serve.
 Add a dollop of additional sauce and some parsley right when you bring it to the table. 

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  1. Man, if you tried to make this healthier.. you couldn't. Sweet potato linguine... holy heck how good does that sound. The a butternut sauce... okay.. now you're just showing off. :) This is winner my friend. :)

    Ps... did you blog get a new look? It looks wonderful. :)

  2. Thank you for noticing Ramona! Yes I redesigned it a bit. Same logo and such so my readers still know it is me, but it was time for a change.


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