Penne with Creamy Sweet Potato Sauceand spinach and white beans
This pasta is going to become one of your fall favorites and your little one won't even know that it's not 'real' mac 'n cheese with our creamy sweet potato sauce.
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 ((prepared from last night))
- Baby spinach - 4 oz
- Lemon - 1/2, juice of
- Salt and pepper - to taste
- Walnuts - 1/3 cup, crushed
- Garlic - Prep as directed. (Can be done up to 3 days ahead)
- White beans - Drain and rinse.
- 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.
This meal has 38 reviews
We added sausage. I think next time I'd exchange the beans for mushrooms
Loved this, many made comments on the heros fb page that the sauce was not thick enough. Would note to anyone making this that you'll want to reduce the sauce until you're satisfied with the thickness, which will likely exceed the length of time noted in the original recipe.
Easy, but as other commenters have stated, it needed something more. We added crushed red pepper for some oomph.
Added a bit of shredded cheese at the end to bump up the flavor.
I added some cayanne and smoked paprika while making the soup which added extra flavor. I also cooked some mushrooms in sherry and added those. This was a nice fall meal!