Sweet Potato Pasta with Figs, Prosciutto & Goat Cheese
August 04, 2015
If you have a craving for a delicious plate of pasta but want to keep it Paleo, you NEED to try this savory dish from the Civilized Caveman. Hearty sweet potatoes spiraled into long pasta like noodles, topped with salty prosciutto and sweet figs & tied together with the creamy goodness of goat cheese. Nom nom nom!
2 large sweet potatoes, peeled
1 cup dried figs (about 15 figs), roughly diced
1 (4 ounce) package prosciutto (8 large slices), cut into 1 inch squares
1 cup slivered almonds
1 (4 ounce) container crumbled goat cheese
1/2 teaspoon sea salt
1/2 tablespoon olive oil
2 tablespoons water
Chop the pointed ends off your sweet potato and spiralize it. If you don't have a spiralizer you can use a julienne peeler to make noodles
Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
Slice dried figs into thin rounds, being sure to remove the hard stems
Place a large saute pan over medium heat with your olive oil
Add your sweet potato noodles and season with sea salt
Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don't burn.
When done, transfer to a plate.
In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles
Stir until well combined and remove from the heat
Serve immediately and garnish with your remaining 1/2 cup goat cheese.
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