Ingredients

The following ingredients have 4 Servings
  • 1 pound sweet potatoes (,peeled and cut diced)
  • 3 cloves garlic (,peeled and halved)
  • 3 medium shallots (,peeled and cut in half lengthwise (or quartered if large))
  • 2 tablespoon extra virgin olive oil
  • 3 cups hot chicken stock ((vegetarian: use vegetable broth))
  • 1 small sprig fresh tarragon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup heavy cream
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • 10 ounces fresh fettuccine or equivalent dried

Instruction

  • Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with the olive oil.
  • Spread the vegetables out single-layer on a lined baking sheet.
  • Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
  • Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth. Add the cream, salt and pepper and puree again.
  • Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
  • Toss the freshly cooked hot pasta in the sauce until coated.
  • Served immediately sprinkled with some freshly grated Parmesan cheese and garnished with a sprig of tarragon.