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1/2 packet spaghetti
1 large sweet potato, cut into bite size chunks
3 small garlic cloves, minced
1 cup white pearl onions
Handful fresh sage, chopped
Extra virgin olive oil
Sea salt and black pepper to taste
Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until al dente (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add minced garlic and half the sage. Toss to combine. Season to taste with sea salt and black pepper. Keep warm.
Pre heat oven to 500 F.
In a large baking sheet toss sweet potato, half the fresh sage, and white pearl onions in a generous amount of extra virgin olive oil. Season with sea salt and black pepper. Roast for about 10 to 15 minutes or until brown and cooked.
In a large serving platter. Combine spaghetti and veggies. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh sage.
2 comments:
This looks scrumptious!! Is there a brand of gluten-free pasta that you could recommend? Our adult daughter was just diagnosed with Celiac Disease and I'd love to make this when she comes home for a few days over the holidays. Thanks!
Amy - I find rice flour pasta has the closest texture to wheat flour pasta. I use any organic rice flour spaghetti.
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