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Recipe by Sarah Lasry

Sweet Potato Linguine with Goat Cheese and Mint Almond Pesto

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Sweet Potato Linguine with Goat Cheese and Mint Almond Pesto
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Dairy - Tree nuts
30 Minutes
Diets
- Gluten Free - Vegetarian - Pescatarian - No Refined Sugar

This is my version of good sweet potato ravioli, just without the pasta part. Instead of using the sweet potato in the filling, I made the pasta element from the sweet potato, while goat cheese and pesto give us the same flavor elements. This mint pesto is my personal favorite way to make pesto since the price of pine nuts is bank-breaking. I love it so much, I have never gone back to the basil and pine nuts version.

Ingredients

Main ingredients

  • 2 sweet potatoes, spiralized

  • 1 cup fresh mint

  • 1/2 cup sliced roasted almonds

  • 2 tablespoons Gefen Olive Oil

  • 2 small garlic cloves

  • 1 and 1/2 teaspoons Haddar Kosher Salt

  • 1/4 cup Parmesan cheese

  • 1/2 cup goat cheese, cut into bite-size pieces

Directions

Prepare the Linguine Dish

1.

Bring a large pot of water to boil. Add spiralized sweet potatoes and cook for four to five minutes, until wilted and soft but still with a little bite.

2.

In a small food processor, process mint, almonds, olive oil, garlic, salt, and Parmesan cheese for about three minutes until crushed into a chunky pesto.

3.

In a large bowl, toss together sweet potato spaghetti with pesto and goat cheese. Serve immediately with a garnish of Parmesan.

Recipe tags

almonds dairy dairy dinners dinners gluten free gluten free dinners goat cheese linguine meal in one milchig milchige mint Parmesan cheese Parmesean cheese pasta alternative pesto pesto sauce quick-and-easy Sarah Lasry spiralized super easy suppers sweet potatoes
Sweet Potato Linguine with Goat Cheese and Mint Almond Pesto

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