Sweet Potato Fettuccine in Gorgonzola Sauce (Sweet Potato Veggie Noodles!)

This Sweet Potato Fettuccine in Gorgonzola Sauce is a rich, velvety, and comforting dish that transforms humble sweet potatoes into elegant, ribbon-like noodles. I love how the creamy gorgonzola sauce clings to the naturally sweet strands, while the toasted pine nuts and dried cranberries add crunch and a burst of tartness. It’s a simple yet sophisticated meal that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it feels indulgent but still full of wholesome ingredients. The sweet potato noodles have a satisfying bite and a hint of sweetness that pairs perfectly with the bold, tangy gorgonzola sauce. The toasted pine nuts add a nutty aroma, and the cranberries bring balance with their slight tartness. It’s quick to make, stunning to serve, and perfect for when I want a dish that feels both comforting and gourmet.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large sweet potato, peeled
1 Tbsp olive oil, 15 mL
2 Tbsp pine nuts, 20 g
4 oz gorgonzola cheese, 113 g
¼ cup heavy cream, 60 mL
½ cup dried cranberries, 60 g

Directions

1. I start by spiralizing the peeled sweet potato into fettuccine-style noodles. If I don’t have a spiralizer, I use a vegetable peeler to create long ribbons.
2. I heat the olive oil in a large skillet over medium heat, then add the sweet potato noodles. I sauté them for about 5–7 minutes, stirring occasionally, until they’re tender but still slightly firm.
3. In a separate small saucepan, I add the heavy cream and gorgonzola cheese. I stir gently over low heat until the cheese melts and the sauce becomes smooth and creamy.
4. In a dry pan, I toast the pine nuts over medium heat for 2–3 minutes, just until golden and fragrant.
5. I pour the gorgonzola sauce over the sweet potato noodles, tossing gently to coat everything evenly.
6. I sprinkle in the toasted pine nuts and dried cranberries, giving the dish a quick stir before serving.
7. I like to serve it warm, with an extra crumble of gorgonzola on top for a touch of richness.

Servings and Timing

This recipe serves 2 people and takes about 20 minutes from start to finish—10 minutes for prep and another 10 minutes for cooking.

Variations

I sometimes use butternut squash noodles instead of sweet potatoes for a slightly milder flavor. If I want to add protein, I top it with grilled chicken . For a lighter version, I replace the heavy cream with half-and-half or even coconut milk for a dairy-free twist. A sprinkle of fresh thyme or sage also adds a lovely herbal note.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the noodles gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. I try to avoid microwaving them too long so the sauce doesn’t separate and the noodles stay tender.

FAQs

Can I make this dish ahead of time?

Yes, I spiralize the sweet potatoes and prepare the sauce ahead, then combine and heat them just before serving.

Can I use blue cheese instead of gorgonzola?

Definitely—any creamy blue cheese will work, though it might have a slightly stronger flavor.

Do I need to cook the sweet potato noodles before adding the sauce?

Yes, a quick sauté helps them soften and absorb the flavors better.

Can I make it vegan?

Yes, I use plant-based cream and vegan blue-style cheese or nutritional yeast for a dairy-free version.

What can I use instead of pine nuts?

Toasted walnuts, almonds, or pecans make great substitutes.

How do I prevent the sauce from becoming too thick?

I stir in a little extra cream or milk if it thickens too much while sitting.

Can I use store-bought sweet potato noodles?

Yes, they work perfectly and save time on prep.

How do I keep the noodles from getting soggy?

I avoid overcooking them—they only need a few minutes to become tender.

What pairs well with this dish?

I like serving it with a crisp green salad or roasted vegetables for a complete meal.

Can I add greens to this recipe?

Yes, I often stir in a handful of baby spinach or arugula at the end for a pop of color and freshness.

Conclusion

This Sweet Potato Fettuccine in Gorgonzola Sauce is one of those dishes I make when I want something luxurious yet simple. The creamy sauce, sweet noodles, nutty pine nuts, and tart cranberries come together for a beautiful balance of flavors and textures. It’s a comforting, elegant meal that always feels special, whether I’m cooking for myself or sharing it with someone I love.

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