Pasta with Caramelized Sweet Potatoes and Kale
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(12)
Ingredients
6-8 servings
- 12 ounces uncooked pasta (I used orecchiette)
- 4 tablespoons butter or olive oil, divided
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- Kosher salt and freshly-cracked black pepper
- half a medium red onion, sliced
- 5 garlic cloves, peeled and thinly sliced
- 2 cups roughly-chopped kale leaves, tough stems removed
- 1/4 cup dry white wine (or chicken or vegetable stock)
- 2 tablespoons white balsamic vinegar (or traditional balsamic vinegar*)
- 1/2 cup toasted pine nuts
- toppings: lots and lots of freshly-grated parmesan, chopped fresh basil (optional), diced cooked bacon (optional)
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Preparation
Chef’s notes
The recipe is highly customizable with other vegetables or proteins you might have on hand.
Possible protein additions include cooked Italian sausage, shrimp, chicken, or bacon.
Butternut squash can be used in place of sweet potatoes.
Other greens such as spinach or collards can be used instead of kale, or fresh baby arugula can be stirred in at the end.
Any toasted nuts can substitute pine nuts.
For a vegan or dairy-free option, nutritional yeast can replace Parmesan.