Description
Creamy, rich and delicious with gluten free pasta and extra Parmesan.
Ingredients
Scale
- 1 cup bone broth
- 1/2 cup water
- 1 medium sweet potato, peeled and cubed
- salt and pepper
- 1 lb. gluten free pasta (I used this brand)
- 3 tablespoons butter
- 1 tablespoon gluten free flour
- 1 cup milk
- 4–5 large leaves of kale, trimmed and sliced thinly (I used dinosaur kale)
- 1 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon smoked paprika
Instructions
- Add the bone broth, water, cubed sweet potatoes and a large pinch of salt, to a small to medium sauce pot. Bring to a boil and cover. Turn the heat to medium and cook for 6 minutes or until the sweet potato pieces are tender. Drain in a colander and let them sit in it until step 6.
- Bring a pasta pot full of water to a boil with 1/2 teaspoon of salt. When it boils add in the pasta and cook according to package instructions or until just al dente with still a bite to the pasta. Drain in a colander.
- Meanwhile, to make the cheese sauce melt the butter in a medium sauce pan or pot on medium heat. Whisk in the flour and cook for 30 seconds.
- Slowly add in the milk while stirring with a whisk. When it begins to thicken turn the heat to low.
- Add in the kale and cheese. Fold in with a wooden spoon or spatula until fully combine. Turn the heat off.
- Add the sweet potatoes to a bowl or blender. Blend with a hand immersion blender or stand blender, until smooth. Add the sweet potato and smoked paprika, to the cheese and kale mixture.
- When the pasta is drained, add it to the cheese mixture. Toss to coat and combine everything.
- Garnish with more Parmesan cheese and a sprinkle of smoked paprika. Serve and enjoy.
Notes
- Use a sharp knife or fork to check the sweet potatoes. Make sure not to over cook them – you just want the knife or fork to be able to easily enter the center of the piece.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: stove-top
- Cuisine: dinner