1. In a small pot, add the sweet potato and cover with water. Bring to water a boil and cook until pieces are soft enough to easily mash (start checking after 15 minutes). Drain the sweet potato and transfer to a mixing bowl. When cooled, mash well.
2. In a medium sauce pot, melt 1/2 cup of butter and heat slowly on low until the butter has started to brown (about 5 minutes). Raise the heat to medium, add the shallot and cook until soft, about 5 minutes more.
3. Add the mashed potato to the skillet and cook for 2 to 3 minutes more. Slowly whisk in the cream and milk, a little at a time. Stir constantly to incorporate the liquid and avoid lumps. Add the ricotta cheese and stir to incorporate. Finally, add the basil and thyme and heat gently over low heat, but do not boil again. Adjust salt and pepper to taste.
4. Bring a large pot of water to a rolling boil and cook the pasta per package instructions.
5. While pasta is cooking, melt 2 tablespoons of butter in a large skillet. Sauté the mushrooms for 10 minutes, stirring often. Transfer the mushrooms to the sauce.
6. When the pasta is ready, drain and toss with sauce. Top with parmesan cheese and serve immediately.
Prep. Time: 5 minutes
Cook Time: 30 minutes
1 Medium sweet potato; peeled and cubed
1 Shallot; minced
1 c. Cream
1 c. Milk
1/2 c. Ricotta cheese
1/4 c. Fresh basil; chopped
1 tsp. fresh thyme; minced
1 lb. Orecchiette pasta
1/2 c. + 2 tbsp. Butter
1 lb. Crimini mushrooms; sliced
Parmesan cheese for topping
September is a funny, in between month. The beginning is often still hot, like summer hasn’t really left yet, but by the end the air is a little crisp in the morning and fall is definitely on its way (even in Northern California). This pasta dish is a nod to that in-between feeling – it is satisfying and filling, but still light enough for those lingering warm evenings.
seasonal RECIPES for those who love to EAT
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