This is a continuation of my spiralizing experiment. I’ve adapted one of my favourite pasta sauces to suit spiralized noodles. The sweetness of the sweet potatoes really compliments the salty tang from the ham and the parmesan. I love the contrast of smooth, creamy sauce with some crunchy bits of vegetable and noodle.
This is rich, satisfying comfort food, but won’t overload you and leave you feeling bloated and stuffed. What a combination!
As always, if you don’t have a spiralizer, just use normal pasta instead. Tagliatelle would work well for this, or penne.
Ingredients (serves 2)
– 2 sweet potatoes
– 200g mascarpone
– a splash of milk
– 3 spring onions, sliced diagonally*
– 2 celery sticks, sliced
– 2 teaspoon of your favourite cooking oil
– 75g cubed ham
– grated parmesan for serving (optional)
* The spring onions (or green onions) that we buy in Spain are massive, not like tiny scallions. So I used one of our big ones, but three normal sized ones would be a good equivalent.
1. Peel the sweet potato and pass it through the spiralizer on the thick noodle section. Pat it dry with kitchen roll.
2. Heat 1 teaspoon of oil in a large frying pan and cook the sweet potato noodles. I like mine to remain fairly crunchy for this dish so I cooked them for about 5 minutes. You may want to go for longer, just keep checking them regularly to see how soft they are.
3. While the noodles are cooking, make your sauce. Heat the remaining teaspoon of oil in a large pan and add the ham cubes. Cook for 2 minutes, then add the celery and spring onion. I like the crunch these veg add, so I don’t cook them for too long, maybe another 2 minutes.
4. Move the ham, celery and onion to one side of the pan. Add the mascarpone to the centre of the pan and stir. The heat will loosen the cream, but add a splash of milk to thin it more. Once it is loosened, stir in the ham, celery and onions. Taste and season.
5. When the noodles are cooked, add them to the sauce and mix well. (Check the noodles for moisture first – if they look like they have released a lot of liquid, drain them in a colander before adding to the sauce.)
6. Serve with a sprinkling of grated Parmesan on top.
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