Crispy, roasted sweet potato, pine nuts and salty grilled haloumi over soft fettuccine with a creamy garlic alfredo sauce. This roasted sweet potato and haloumi fettucine is insanely good!
My family love pasta. My boys would eat it for every meal if they could! And who am I kidding, I would too. This pasta dish is super easy to make and can all be done in the time that it takes the sweet potato to roast. It will be a winner for the whole family!
I have been obsessed with haloumi lately. It’s a delicious, salty cheese that can be heated at high temperatures without melting. Because of this, it can grilled and slightly charred without losing its shape. And its flavour is amazing. Perfect for pizzas, pastas, BBQs, burgers, salads- and if you’ve never had haloumi fries, you need to try them!
It was my birthday yesterday and my husband gifted me a Mad Millie artisan cheese kit. I don’t think I’ve ever been more excited about a birthday present! It makes over 20 batches of cheese and I am seriously so excited to start learning how to make my own. Haloumi is first on the list. And this amazing pasta will be the first thing I add my homemade haloumi to.
The salty deliciousness of haloumi works perfectly with the sweet potato. For speedy dinners, the garlic alfredo sauce can be made ahead of time and re-heated when required. This garlicky, cheesy sauce is perfect for this dish and can also be used in lasagne or over baked vegetables like cauliflower. Fresh fettuccine is best, where available, but dry pasta works well too.
In most dishes, I use the amount of garlic recommended as a “guide” and usually add a tonne more! But in this case, too much can overpower the simple flavours in the pasta. 2-3 cloves is perfect.
Serve this incredible roasted sweet potato and haloumi fettuccine with garlic bread or a nice crusty ciabatta- you will want to mop up every last bit of sauce!
- 500g fresh fettuccine
- 2 small sweet potatoes, peeled and cubed
- olive oil
- 200g haloumi, thickly sliced
- 1/3 cup pine nuts
- FOR THE PASTA SAUCE
- 70g butter
- 2-3 cloves garlic, crushed
- 150g cream cheese, cut into small cubes
- 1/2 cup chicken stock
- 125g grated parmesan cheese
- 1 1/2 cups cream
- ground black pepper
Pre-heat oven to 200Cº.
Place the sweet potato cubes on an oven tray and bake for 15-20 minutes, or until golden and cooked through.
While the sweet potato is roasting, place the pine nuts into a frying pan and lightly toast over low-medium heat, stirring occasionally. Remove from the heat and set aside.
In the same frying pan, place the butter and the garlic together and cook over low heat until the butter has melted and is bubbling but still golden. Add the cream cheese and whisk together until melted and combined. This may take a few minutes.
Add the cream and chicken stock and bring to a low simmer. Add the parmesan cheese and whisk until completely incorporated. Allow the sauce to simmer until thickened. The sauce will continue to thicken when removed from the heat.
Place the fettuccine into a saucepan of boiling water and cook according to packet instructions.
For the haloumi, either place on the oven tray with the sweet potatoes for the last 5-10 minutes until golden, or fry it gently in a frying pan, turning gently over medium heat until golden. Cut into pieces.
To serve, drain the pasta and add it to individual bowls or plates. Spoon over the sauce and top with the sweet potato, haloumi and toasted pine nuts. Serve with garlic bread or a good crusty bread. Enjoy!
For more delicious, fast and affordable weeknight dinner ideas, see my time saving tips and recipes for speedy weeknight dinners, or, easy takeaway recipes you can make at home.
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