Sweet potato pasta with lemon sauce
It is officially spring, and that means the sun is going to shine more and more (or so I hope). And when the sun shines, I automatically think of lemon. But also of the upcoming bikini season, so lighter recipes are certainly welcome. This sweet potato pasta with lemon cream sauce has both.
Ingredients · Servings 4
- 4 sweet potatoes
- 1 ui
- 2 cloves of garlic
- Juice and zest of 0.5 lemon (organic)
- 40 gr arugula
- 250 ml haverroom
- 40 g Parmesan (grated)
- Salt and pepper
- Olive oil
Method · 15 min
- Make spaghetti from the sweet potato using a spiralizer. Briefly cook the sweet potato pasta in boiling water with salt. Drain and set aside.
- Peel the onions and garlic. Grind them finely in a food processor. Put this in a pan with some olive oil and sauté.
- Add the sweet potato paste to the onions and fry together. Add the oat cream, the juice and zest of half a lemon, and the grated Parmesan. Mix together.
- Season the sweet potato pasta with salt and pepper. Add the arugula and mix it briefly through the pasta. Serve immediately and garnish with some extra Parmesan, if desired.
