i skimmed this recipe from love & lemons a couple weeks back.
the photographs caught my attention, so i kept reading. the sweet potato in this recipe becomes part of a creamy sauce which is poured on top of a casserole style dish and topped with panko crumbs. sounds delicious.
i adapted the recipe to be vegetarian instead of vegan and made a couple other minor tweaks, but the basic idea is still the same.
Spinach, Sweet Potato, and Pasta Casserole
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 2 medium sweet potatoes, peeled and chopped
- 2 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- salt and pepper, to taste
- 8 ounces macaroni, dry
- 4 cups swiss chard or fresh spinach, cut into thin strips
- ½ cup scallions, chopped
- ½ cup panko bread crumbs
Instructions
- Preheat oven to 350.
- Heat the olive oil in a heavy bottomed saucepan. Add shallots and cook down for a couple of minutes. Add garlic, sweet potatoes, broth, and heavy cream. Sprinkle with a dash of salt and pepper. Bring to a boil, cover, and reduce heat. Simmer for about 20 minutes, until sweet potatoes are soft.
- Meanwhile, cook macaroni to al dente. Drain and add swiss chard or spinach to pot. Mix well and allow greens to wilt slightly.
- Once the sweet potato mixture is finished, use a food processor or immersion blender to puree until smooth. Add in mustard and syrup and mix well.
- Pour pasta and greens in the bottom of a large baking dish. Pour creamy sweet potato sauce on top. Sprinkle with scallions and bread crumbs.
- Bake for 20 minutes. Finish by broiling for 3 on high to get a nice brown crust.
Recipe rephotographed October 2014.
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