A delightful Alfredo, reimagined with a healthy twist. I served this using fresh fettuccine noodles for the family and roasted spaghetti squash for myself. Enjoy!
1 Sweet Potato, medium 1C Coconut Cream/Almond Milk 2 Tbsp Butter 3-4 Garlic Cloves, minced 1/2 C Parmesan Cheese, grated 1 Tsp Nutmeg Salt and Pepper to taste Fresh chopped parsley for garnish Skin, slice and boil the sweet potatoes until soft. Once soft, purée and set aside.
In a pot, melt the butter and sauté the minced garlic for 1-2 minutes (do not brown). Add in the coconut cream/almond milk, stirring to incorporate. Bring to a boil and lower to a simmer. Simmer for 5 minutes, allowing the liquid to reduce.
Add the sweet potato purée and stir/whisk until it forms a uniformed sauce. Add the cheese and season with nutmeg, salt and pepper to taste. Stir to incorporate. Allow the Alfredo to cool.
In either a standing or with a handheld emersion blender, blend the sauce until it is smooth in texture. Toss with your favorite noodle, garnish with fresh chopped parsley and serve immediately.
Please note: *Coconut Cream/Almond Milk was used in place of heavy cream or half and half. *Use reserved pasta water to thin out the Alfredo if you find that it is too thick for your liking. *The final blending is an extra step taken for the sake of texture, but optional.