The combination of roasted sweet potatoes paired with fettuccine and cheese sauce is deliciously reminiscent of a divine sweet potato ravioli dish I once sampled in a restaurant in Jerusalem. An added bonus is the absence of heavy cream – an ingredient too calorie ridden for my taste! B’tayavon!
Vegetable Alfredo Lite
Recipe By Faigy Grossman
- Cooking and Prep: 1 h
- Serves: 12
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Contains:
Ingredients (14)
Vegetables
Pasta
Sauce
Start Cooking
For the Vegetables
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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On a lined baking sheet, combine vegetables, oil and spices, tossing well until evenly coated.
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Roast for 35-45 minutes, checking to see that the vegetables are soft, yet do not burn. Remove from oven and set aside while preparing sauce.
For the Sauce
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In a medium saucepan, brown flour in oil until golden, stirring frequently. (Watch carefully – this burns easily.)
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Add mushroom soup mix, stirring well to combine, then add remaining ingredients. Bring to a boil; lower heat and stir until cheese is melted and sauce is smooth.
Assemble
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In a large pot or baking pan, combine roasted vegetables, fettuccine, and cheese sauce. Stir until evenly coated. Season with additional salt and pepper, to taste.
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If sauce is too thick, add a little bit of boiling water, stirring, until desired consistency is achieved.
Credits
Photography: Moshe Wulliger.
Styling: Renee Muller.
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Delicious!
While remaining light, I feel that the Alfredo still maintained fidelity to a full fat version. Having recently purchased a vegetable spiralizer, I also tried some Zoodles (zucchini noodles) with the sauce. The first version was great, the second a little watery- no doubt due to the liquid in the zucchini. I enjoyed it immensely. The sweet potato made this dish for me. Love!
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Delicious!
While remaining light, I feel that the Alfredo still maintained fidelity to a full fat version. Having recently purchased a vegetable spiralizer, I also tried some Zoodles (zucchini noodles) with the sauce. The first version was great, the second a little watery- no doubt due to the liquid in the zucchini. I enjoyed it immensely. The sweet potato made this dish for me. Love!
Please
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