Sweet Potato Fettuccine in Gorgonzola Sauce (Sweet Potato Veggie Noodles!)
A rich and elegant dish featuring spiralized sweet potato noodles coated in a creamy gorgonzola sauce, topped with toasted pine nuts and dried cranberries for the perfect balance of sweetness, tang, and crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Sautéed and Simmered
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
1 large sweet potato, peeled
1 tablespoon olive oil (15 mL)
2 tablespoons pine nuts (20 g)
4 ounces gorgonzola cheese (113 g)
¼ cup heavy cream (60 mL)
½ cup dried cranberries (60 g)
Instructions
- Spiralize the peeled sweet potato into fettuccine-style noodles, or use a vegetable peeler to create ribbons.
- Heat olive oil in a large skillet over medium heat. Add sweet potato noodles and sauté for 5–7 minutes, stirring occasionally, until tender but still slightly firm.
- In a small saucepan, combine heavy cream and gorgonzola cheese. Stir over low heat until the cheese melts and the sauce becomes smooth and creamy.
- In a dry pan, toast pine nuts over medium heat for 2–3 minutes until golden and fragrant.
- Pour the gorgonzola sauce over the sautéed noodles, tossing gently to coat evenly.
- Add toasted pine nuts and dried cranberries, stirring lightly to mix.
- Serve warm with an extra crumble of gorgonzola on top for added richness.
Notes
Substitute butternut squash noodles for a milder flavor.
Replace heavy cream with coconut milk or half-and-half for a lighter or dairy-free option.
Sprinkle with fresh thyme or sage for a fragrant herbal note.
Reheat gently in a skillet with a splash of cream to keep the sauce smooth.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 45mg
