Silky Sweet Potato Pasta With Pangrattato

1. Pangrattato – Tear the bread into a food processor, add garlic & ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook until golden and crisp then add in shaved Parmesan 

2. To a large pot, add the onion, sweet potato & milk – bring to the boil then reduce to a simmer – add salt & pepper – allow to simmer utnil the sweet potato is soft when touched

3. Cook the pasta according to the packet instructions – just before the pasta is ready, carefully pour the sweet potato mixture with all the milk into a food processor and blned until super smooth, adjust seasoning if needed then return to the pan

4. Drain the pasta – capturing the water pasta as you will need some

5. Toss the pasta through the sauce – add some pasta water to make it loose & silky – you might need to use 1/2 – 1 cup of the water

6.  Serve with the crispy pangrattato on top