Ditalini with Sweet Potato Turmeric Sauce

Total Prep Time: 15 Minutes

Total Cook Time: 40 Minutes


Serves: 4-6

We set out to make something bright for the next few weeks, as many of us self-isolate or move outside of our regular routine in order to stay healthy or keep others safe. This sweet potato turmeric sauce is a simple but powerful addition to any kind of pasta you might have in the cupboard.


Turmeric gives a sunny hue to everything it touches (including your fingers), it has a light and almost citrus-like taste that pairs well with ginger, not only is it delicious, but it has plenty of health benefits. Turmeric has anti-inflammatory properties, helps to boost your immune system, detoxifies the liver, improves digestion, and improves heart health. Along with turmeric, sweet potato is a great source for fiber, vitamins, and minerals and has been shown to improve immunity as well.



Take away the Aleppo pepper from the top and this deceptive pasta could easily pass for a macaroni and cheese dish fit for any kid, all while holding a lot more nutritional value. Add some spring peas to the mix for a bite of freshness and a reminder that better days are coming. We always find that shucking sweet pea pods for the peas inside lends to the best flavor. The extra step takes a few minutes, but can easily be done while waiting for the other elements of the dish to cook.



Ditalini is a peppy little pasta that seemed perfect for a peppy little sauce. The name ditalini means "little thimbles". Like orzo pasta and their smaller counterparts, it is classically used in soups and salads. Traditional white bean and ditalini soups are a great option for this pasta, especially for anyone feeling under the weather. From the Rallenti team to you, stay safe and healthy out there. We'll be with you along the way.


Ingredients


Pasta

16 oz Ditalini Pasta

1/2 cup sweet peas, shucked from pods Salt

Sauce

2 tbs Olive Oil

5 cloves garlic

1 Medium Onion, roughly chopped

1 1/2 cup Sweet Potato, peeled and roughly chopped into cubes

2 Tbs Turmeric Powder 1/2 tsp Ginger 1/2 tsp Aleppo Pepper (or Cayenne) 1 tsp Salt

1 Cup Vegetable Stock

1 8.5 Oz. Can Coconut Milk


To Top

Aleppo Pepper

Directions

1. To make the pasta, heat a heavily salted pot of water to boil. Cook the pasta for 9-10 minutes, or until al dente. Right as the pasta is nearing completion, add the sweet peas into the pot, do not let the peas cook for more than 1 minute. Strain the pasta and peas together and place in a large pot.

2. Pour Olive Oil into a medium pot over medium heat or an Instapot set to saute. Place garlic in the pot and stir until fragrant. Add onion and stir until translucent. Add sweet potato, waiting 2-3 minutes for it to brown on each side.


3. Add Turmeric, ginger, pepper, and salt to the vegetables. lower the temperature to medium-low. Add vegetable stock, cover the pot and let cook for 20 minutes, or until the sweet potatoes fall apart on the tip of your spoon. In an Instapot, cover and set it on the soup setting.


4. When the ingredients are soft, use an emersion blender or food processor to blend all ingredients together. Add coconut cream to the mixture and heat on low for 10 minutes uncovered in order to cook down some of the liquid.


5. Mix the Ditalini and peas in with the turmeric sauce, salt to taste and top with Aleppo pepper if desired.


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Portland, Oregon 

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