Pasta
Sweet Potato "Pasta" with Wild Mushrooms and Brown Butter Sauce
Makes 3and 1/2 cups
Sweet Potato "Pasta" with Wild Mushrooms and Brown Butter Sauce
Makes 3and 1/2 cups
This simple vegetarian dish is elevated by the warm, nutty flavor of brown butter.
Nutritional information per serving (about 1 cup):Calories 343 (58% from fat) | carb. 60g | pro. 4g | fat 22g sat. fat 16g | chol. 60mg | sod. 448mg | calc. 48mg | fiber 5g
Ingredients
- 1pound sweet potatoes, peeled
- (TIP: Fresh sweet potatoes
- spiralize best)
- 6tablespoons unsalted butter,
- divided
- 2sprigs thyme
- 1garlic clove, peeled
- 4ounces mixed wild mushrooms
- such as oyster, cremini/baby
- bella
- ½teaspoon kosher salt, divided
- ½cup water
- ¼teaspoon freshly ground
- black pepper
Preparation
- 1. Trim sweet potatoes to fit into feed tube. Fit the Spiralizer with the Spaghetti Cut Disc. Process sweet potatoes on High. Reserve.
- 2. Put 2 tablespoons of the butter, thyme sprigs and garlic in a large skillet. Heat over medium-high heat until butter is hot and foamy, about 4 minutes. Add the mushrooms and ¼ teaspoon of the salt; reduce heat to medium. Cook, stirring occasionally, until mushrooms are dark brown on both sides, about 10 minutes.
- 3. While the mushrooms are cooking, put the remaining butter in a small saucepan. Gently cook over medium heat until fully melted and golden brown in color, about 10 minutes. NOTE: Butter browns very quickly. Remove the pan from heat as soon as the butter becomes golden to avoid burning.
- 4. Once the mushrooms are browned, add the water and stir,scraping up the brown bits from the bottom of the pan.
- Add the spiralized sweet potatoes to the pan with the mushrooms and spread into a single layer. Add the remaining salt and pepper. Cover, and cook until the sweet potatoes are just softened, about 3 minutes
- Remove the pan from heat. Taste and adjust seasoning as desired. Serve immediately.
