Sweet Potato Baked Pasta with Hazelnut Brown Butter

Name: Sweet Potato Baked Pasta with Hazelnut Brown Butter
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1 1/2 lb. large tubular pasta (paccheri or rigatoni); 4 tbsp. unsalted butter; 4 cloves garlic, pressed; 2 15-oz cans sweet potato puree; 1 c. heavy cream; 3/4 tsp. kosher salt; 1/2 tsp. freshly grated nutmeg; 4 oz. Parmesan, grated (about 2 cups); 1/2 c. chopped hazelnuts, toasted; 2 cloves garlic, thinly sliced; 1/4 tsp. kosher salt; Pinch of freshly grated nutmeg; 1/4 c. chopped fresh sage leaves; Roughly chopped flat-leaf parsley, for serving

You'll want to put that browned butter on everything.

By Joy ChoPublished: Nov 12, 2022

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sweet potato baked pasta with hazelnut brown butter

Mike Garten

Yields:

8 serving(s)

Total Time:

25 mins

Cal/Serv:

691

This creamy, comforting vegetarian main is our definition of fall. Canned sweet potato makes the dish a cinch to whip up (canned butternut squash works too!), and the sage-scented brown butter topping studded with toasted hazelnuts and garlic takes each bite over the top. A quick finish in the broiler and this stunner is ready to serve.

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Ingredients

Pasta

1 1/2 lb. large tubular pasta (paccheri or rigatoni)
4 Tbsp. unsalted butter
4 cloves garlic, pressed
2 15-oz cans sweet potato puree
1 cup heavy cream
3/4 tsp. kosher salt
1/2 tsp. freshly grated nutmeg
4 oz. Parmesan, grated (about 2 cups)

Brown butter

4 Tbsp. unsalted butter
1/2 cup chopped hazelnuts, toasted
2 cloves garlic, thinly sliced
1/4 tsp. kosher salt
Pinch of freshly grated nutmeg
1/4 cup chopped fresh sage leaves
Roughly chopped flat-leaf parsley, for serving

Directions

1. Step 1Make pasta: Cook pasta per package directions, reserving 1 cup cooking water before draining.
2. Step 2Meanwhile, heat broiler. Heat butter in large nonstick skillet on medium. Add garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add sweet potato, heavy cream, salt, and nutmeg and simmer mixture until slightly thickened, 3 to 5 minutes. Stir all but 1 tablespoon Parmesan into sauce to melt. Remove from heat, add cooked pasta and fold to coat in sauce, adding reserved pasta water 2 tablespoons at a time if too thick.
3. Step 3Meanwhile, make brown butter: Melt butter in small saucepan on medium. Add hazelnuts, garlic, salt,
  and nutmeg and cook, stirring often, until butter browns and hazelnuts and garlic are golden, 3 to 5 minutes. Transfer to small heatproof bowl and stir in sage.
4. Step 4Transfer pasta to shallow 2-quart broiler-proof casserole dish, sprinkle with remaining tablespoon cheese and broil until golden brown around edges, 2 minutes. Serve topped with hazelnut brown butter and chopped parsley if desired.