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 really liked this recipe, there were no leftovers and my husband didn't realize it was vegetarian until his second helping!
Didn't make the soup the night before, so made that first and then proceeded with this recipe. Delicious! And, from the advice of a friend, I filled a muffin tin with the leftover soup and placed it in the freezer. Then I popped out the frozen soup cups like ice cubes and placed them in a freezer bag to save for later. That way if I just want a single bowl of soup for lunch, I can take out one or two soup cups and heat just what I need.
I put in too much of the soup, forgot to save pasta water and used regular water, ran out of walnuts the night before, and didn't have enough spinach... And it was still tasty! One word of advice: don't skip the lemon at the end, and be generous. It changes the taste of the dish, and you'll be amazed at how it brightens the flavours.
In between boo and meh. Added parm and bacon. It's ok though because we cannot love everything!
I absolutely loved this dish. I did add in some sausage for my meat-loving husband. Will definitely be adding this to my favorite recipes book!
Added ground turkey and cumin, cinnamon and ginger for some added flavor. Was a huge hit in our house.