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Spaghetti with Sweet Potato, Sundried Tomatoes & Ricotta Pesto

  • Prep Time
    20 mins
  • Cook Time
    10 mins
  • Serving
    4
  • View
    2,822

This was an experiment as I had a little leftover ricotta to use up, which turned out really great. I did not use any nuts like a usual pesto, so it is perfect for those with nut allergies.

Ingredients

    Directions

    The garlic clove is boiled together with the sweet potato because if left raw, its taste will be overpowering.

    Step 1

    Boil the cubed sweet potato in a small pan together with the peeled garlic. Leave to cool.

    Step 2

    Whilst potato is cooling, chop the sundried tomatoes and place in a mini blender. Add the anchovies, ricotta, basil leaves, Sriracha Sauce and Pecorino cheese. Add the cooled potatoes with the whole garlic clove, season, pour in some olive oil and whizz everything until smooth.

    Step 3

    Boil the pasta, but reserve about a cup of the pasta water when draining. In same pan put some of the reserved water, add the pesto and whisk until combined and creamy. Add more pasta water if too thick. Add the drained pasta mixing it in gently so the pasta is covered with the sauce. Serve topped with basil leaves.

    Jacqui

    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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