Tasty Tuesday… Sweet Potato Cream Spaghetti with Kale and Bacon
September 18, 2012
I have a new favourite blog; How Sweet it is… this girl! So many recipes I want to try.
Last week I had one of my best girlfriends over for food and because of a very busy week no time to plan so this was perfect, something different with few ingredients, healthy but feels naughty.
So Sweet Potato Cream Spaghetti with Kale and I added Bacon. Bacon makes everything better.
(this fed three a fair size portion)
1 large sweet potato, cooked and mashed
3 rashers of bacon
1 tablespoon olive oil
2 tablespoons salted butter
2 shallots, chopped
2 garlic cloves, finely chopped
1 tablespoon flour
1/2 pint semi skimmed milk (maybe more/less)
100g freshly grated parmesan cheese + 2 tablespoons for garnish
whole-wheat spaghetti for 3 (about 75g each)
Get your spaghetti cooking… I cook my whole-wheat pasta for about 7-8 minutes.
Grill a rasher of bacon per person
Preheat oven to 120c. In a large bowl, add kale, oil, salt and pepper.
Toss and mix so the kale is coated and spread evening in your baking tray and bake for 10-15 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
While the above is happening, heat olive oil and butter heat in a large frying pan.
Add the shallots and garlic with a pinch of salt and cook on a low heat for 4-5 minutes until starting to soften.
Then increase heat to medium and add in the flour, stirring quickly, make sure it all gets absorbed.
Once the shallots have turned golden and the flour is gone, add in the mashed sweet potato before gradually adding the milk, stirring to combine.
When it looks the right consistency reduce heat back and stir in the parmesan and season.
Once pasta is finished cooking, add straight into the sweet potato sauce, then stir in the kale and top with bacon.
She’s good. I told you.
Go visit How Sweet It Is and get ready to want your lunch now.