Penne with Creamy Sweet Potato Sauce
and spinach and white beans
Smarts: Repurpose pureed soups into pasta or protein sauces! The orange color of this sweet potato soup is perfect for passing off as mac 'n cheese if you have a picky eater.
- Garlic - 3 cloves, crushed
- White beans (14 oz / 397 g can) - 1 can, drained and rinsed ((~2 cups))
- Penne - 1/2 lb ((or choose a similar pasta shape))
- Cooking oil - 2 Tbsp
- Leftover pureed sweet potato soup - 1 1/2 cups ((<a href="https://mealplans.cooksmarts.com/days/322" target="_blank">prepared from last night</a>))
- Baby spinach - 4 oz
- Lemon - 1/2, juice of
- Salt and pepper - to taste
- Walnuts - 1/3 cup, crushed
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Reserve 1 cup (235 ml) of pasta water (for 4 servings of pasta; adjust accordingly for a different serving size).
- After pasta has drained, heat a saute pan over medium-high heat. Add oil and then crushed garlic to heated oil.
- Once you can smell the garlic, add in leftover pureed sweet potato soup with pasta water. Simmer for ~2 minutes until the sauce has started to reduce.
- Add in pasta and toss until it’s all coated. Fold in spinach (don’t worry, it looks like a lot but it’ll cook down to nothing) and add in beans. Finish pasta with a squeeze of lemon juice and season dish with salt and pepper. Serve with crushed walnuts.
I would add bacon next time0 Helpful
I think I need to try making this one again. I used store bought sweet potato soup to save some time. I bet this tastes way better if I would have made the recipe in its original form. It's worth another try!0 Helpful
I should have read the reviews. In its original state the recipe is VERY bland with little to no flavor.0 Helpful
Nothing special, but not bad either. Not sure I liked the nuts.0 Helpful
Added cheese based on other comments and it was great!0 Helpful
Loved it. Very unique.0 Helpful