Silky Sweet Potato Pasta With Pangrattato

Silky Sweet Potato Pasta with Pangrattato

Dan and Steph
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  • 100 g sour dough bread
  • 2 garlic cloves peeled
  • 80 g parmesan shaved
  • 1 tbs rosemary chopped (dried or fresh(


  • 400 g Sweet Potato peeled & sliced
  • olive oil
  • 1 onion peeled & finely sliced
  • 400 ml milk
  • 1 tsp salt `
  • 1/2 tsp white pepper
  • 1 pkt pasta your choice


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
Tried this recipe?Let us know how it was!

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