Serves 4
Ingredients:
1 pound fettuccini pasta, cooked according to the instructions on the package
1 large sweet potato, peeled and cut into chunks
½ cup yellow onion, peeled and diced
4 garlic cloves, peeled and minced
2 tablespoons Arbequina Extra Virgin Olive Oil, plus extra for drizzling
1 teaspoon Roasted Garlic Sea Salt
1 teaspoon Spiced Maple Rub
½ cup heavy cream
1 cup reserved pasta water
¼ cup roasted red bell pepper, drained and diced
4 cups baby arugula
¼ cup grated or shaved parmesan cheese
Pinch of Pepe e Aglio.
Instructions
Cook the fettuccini al dente according to the package instructions. Before draining and rinsing, reserve 1 cup of the pasta water.
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Place the sweet potato, onion, and garlic on the prepared baking sheet, spreading them in an even layer. Drizzle the Arbequina Extra Virgin Olive Oil over the veggies and season with Roasted Garlic Sea Salt and Spiced Maple Rub. Place in the oven and roast for 25 to 30 minutes, or until the veggies are tender.
Transfer the roasted veggies to a blender or food processor, add the heavy cream, reserved pasta water, and roasted red bell pepper (working in batches, if necessary), and blend until smooth.
Once smooth, transfer the puree to a large skillet and bring to a low simmer over medium heat.
Once simmering, add the cooked pasta noodles, and cook for 2 minutes or until the noodles are coated and reheated.
Divide the pasta between plates and top with arugula and parmesan. Drizzle with reserved olive oil and season with Pepe e Aglio before serving.
