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))
- Gluten-free 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
I cheated with the sauce as I used Pacific Creamy Butternut Squash soup, but it tasted delicious! I never would have thought to use a soup like that as a pasta sauce but it was so easy and full of flavor! I didn't use walnuts due to allergies, but topped with shredded parm at the end. I agree with others that the squeeze of lemon juice is key.
This came together really easily and was pretty darn tasty! A great & simple way to jazz up any pasta for a little something different :)
Tasty no meat meal. My toddler loved it.
It was good, added a little vinegar as it was somewhat bland.
This was very quick and easy, which we appreciated, and it was a lot of food (I started cooking the garlic while my pasta was cooking). I agree with the comments that it was fairly bland. I added quite a bit of black pepper, along with artichoke hearts, basil, and more spinach than the recipe called for. The lemon at the end and topping with walnuts helps a lot. I also subbed garbanzo beans for white beans since they were in my pantry. This was probably our least favorite of the week.
You need to season the soup a LOT more before making this or else it's very bland. Did like being able to use a leftover item in a new way though.