Gluten Free: Sweet Potato Linguine with Browned Butter Sage Sauce Recipe
No gluten-sensitivity needed to indulge in this delicious dish! Next time that I make it, I’m adding shrimp or maybe meatballs.
Be careful when using a mandolin. They are sharp and quick to damage as my bandaged thumb can attest.
I found this recipe on the Progressive Pioneer blog and as I’m want to do, I modified it.
- 1-2 large sweet potato, pick ones that are straight and plump
- 1/4 cup water or stock
- 3 Tablespoon butters
- 5-10 Fresh sage leaves
- Salt and pepper to taste
Wash and scrub the potato. Slice it lengthwise as thinly as possible using a mandolin or a sharp knife.
Cut the slices into even strips about 1/4 of an inch wide. You are going for strips that look like fettuccine.
In a large frying pan, add water or stock and the sweet potatoes strips. Heat over medium until the water/stock has reduced by half. Do not stir too much. This will cause the “noodles” to break (which isn’t a deal breaker but they look nicer when long). Transfer to a large bowl.
In the same pan, melt the butter then add the sage. When sage gets crispy, remove and set aside. Watch carefully, you want crisp sage but not burnt sage.
Add noodles to butter and heat through while stirring (but again, not too much).
Crumble the sage over the pasta (save a few for garnish). Salt and pepper to taste.
May 5, 2011 | Posted in: Main Course, recipes |