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Creamy Sweet Potato Pasta

On a hot summer's day, a creamy sauce for pasta doesn't sound too appetizing.  However, as we get deeper into fall and closer to winter, a nice hearty cream sauce sounds delicious.  This is a quick and easy sauce to make, and won't make you go through the trouble of making a roux or using heavy cream.

This recipe uses our gluten-free Pastamore Sweet Potato Fettuccine, but the regular Pastamore Sweet Potato Fettuccine can be substituted.  This recipe also features pistachios, but walnuts or pecans are an appropriate substitution.  If calories are a concern, the regular cream cheese can be substituted for low-fat cream cheese.  Or the recipe can be enjoyed just the way it is!

Ingredients:  Serves 3-4
1 12 oz package - Pastamore Sweet Potato Fettuccine
3 oz - cream cheese
3 oz - pistachios
6-8 oz water
To taste - salt and black pepper

Directions:
1.  Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.  Once boiling, add the gluten-free Pastamore Sweet Pasta.  Cook under the desired tenderness has been reached.  Remove from the pot and drain using a colander.  Rinse thoroughly.

2.  Remove the pistachios from the shell and place to the side.

3.  Return the pasta to the pot over medium-low/medium heat.  Add the cream cheese, water, and pistachios.  Mix until a saucy consistency has been reached.  Reduce until the desired thickness has been reached.

4.  Serve immediately and enjoy!

Sauteed Brussel Sprouts and Sweet Potato Pasta

Kids hate me and most adults won't eat me.  I am green and currently in season.  What am I?... Brussel sprouts!  When cooked right, Brussel sprouts are absolutely delicious and add a great touch to a dish.  This recipe uses our Pastamore Gluten-free Sweet Potato Pasta and Pastamore Traditional Barrel-Aged Balsamic Vinegar.  The sweet and tasty pasta pairs well with the Brussel sprouts, and the balsamic vinegar really sets the whole dish over the top.

Ingredients:  Serves 3-4
1 12 oz package - Pastamore Gluten-free Sweet Potato Pasta
1 lb - Brussel sprouts
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
3 Tbsp - extra virgin olive oil
1/2 tsp - dried rosemary
1 pinch - garlic powder
To taste - salt and black pepper

Directions:
1.  Place a large pot of water on the stove over high heat.  Once boiling, add the Pastamore Gluten-free Sweet Potato pasta.  Cook until the desired tenderness has been reached.

2.  While the pasta is cooking, heat a large frying pan on the stove over medium heat.  While the pan is heating, cut the Brussel sprouts in quarters from top to bottom.  Add 2 Tbsp of olive oil to the pan and add the Brussel sprouts once the oil is hot.  Cook until tender, mixing often.  Season to taste with salt and black pepper and add the dried rosemary and garlic powder.

3.  Drain the pasta using a colander, and rinse thoroughly with water.  Return to the pot and place over medium heat.  Add the cooked Brussel sprouts, 1 Tbsp of olive oil, and Pastamore Barrel-Aged Balsamic Vinegar to the pot.  Stir until evenly mixed, and heat until warm.

4.  Serve and enjoy!

Simple Spinach Basil Garlic

Sometimes you want that homemade taste but do not want to put in the homemade time.  This recipe is the best of both worlds.  It only takes a few more minutes to make then it takes cook the pasta.  The original recipe was made using our gluten-free Spinach Basil Garlic Pasta, but it can be made using the regular version as well.

Ingredients:  Serves - 3-4
1 12 oz package - Pastamore Spinach Basil Garlic Gluten-free pasta
8 oz - grape tomatoes
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp - extra virgin olive oil
1/4 tsp - red pepper flake
To taste - salt and black pepper

Directions:
1.  Place a large pot of water on the stove over high heat.  Once boiling, add the gluten-free Pastamore Spinach Basil Garlic to the pot.  Cook until the desired tenderness has been reached.  Drain using a colander, and rinse thoroughly with water.

2.  Return the pasta to the pot over medium high.  Add the olive oil, Pastamore Traditional Barrel-Aged Balsamic Vinegar, red pepper flakes, and tomatoes and mix well.  Season to taste with salt and black pepper.  Cook until warm.

3.  Serve and enjoy!

Berry Peanut Butter Oatmeal

I love oatmeal.  I eat it almost every day for breakfasts, and some days even manage to eat it twice.  However, plain oatmeal can get a little old when eating it all the time.  To fix this, I've tried adding all different kinds of fruits and other ingredients to make things a little more interesting.  This recipe combines our Pastamore Raspberry Balsamic Vinegar, peanut butter, and frozen berries to make a fantastic breakfast or snack.

Ingredients:  serves 1
3/4 cup - Old fashioned oatmeal
.5-1 Tbsp - Pastamore Raspberry Balsamic Vinegar
2 Tbsp - all natural peanut butter
1/2 cup - frozen berries
6-8 oz - milk or milk substitute

Directions:
1. Combine oatmeal, milk, and peanut butter into a regular bowl.  Place into the microwave and cook for 2:15-2:30. 

2.  Remove from the microwave and stir until evenly mixed.  Add the frozen berries.  These can be mixed in to cool the hot oatmeal down so it can be eaten sooner (great if you are in a rush), or they can just be placed on top.

3.  Drizzle with the Pastamore Raspberry Balsamic Vinegar.  Eat and enjoy!

Green Bean & Bacon Sweet Potato Pasta

A great side dish for this time of year is sautéed green beans and bacon.  This is also the time when people bust out the yams or sweet potatoes.  It seems like such a straightforward idea to just combine all three into one great dish.

This recipe uses our Pastamore Sweet Potato pasta, but the Pastamore Gluten-free Sweet Potato will work as a perfect substitute.  Olive oil can also be substituted for the bacon fat that is reserved and used if it is a concern.  Whatever combination of ingredients you use, you will be pleasantly surprised with a quick, delicious dish.

Ingredients:    serves 3-4
1 12-oz package - Pastamore Sweet Potato pasta
8 oz - frozen green beans
6 oz - bacon
To taste - salt and black pepper

Directions:
1. Place a large frying pan on the stove over medium-medium/high heat.  Once hot, place half of the bacon into the pan.  Cook to desired crispness.  Place the cooked bacon between paper paper towels.  Reserve 1 Tbsp of the bacon fat.

2.  Place a large pot of water on the stove over high heat.  Once the water is boiling, add the Pastamore Sweet Potato pasta.  Cook until the desired tenderness has been reached.  Drain using a colander, and rinse throughly.  Place the pasta back into the pot that it was in over medium heat.

3.  While the pasta is cooking, cook the green beans according to the package instructions.

4.  Chop the bacon into 1/4" x 1/4" pieces.

5.  Add the bacon, bacon fat, and green beans to the pasta.  Season to taste with salt and black pepper.  Mix well, and heat until warm.