Tonight's dinner was a prototype on this concept of using sweet potatoes as the noodles. On Top Chef, Richard had some fancy mandolin-type machine (even though the whole episode took place on a "deserted island"!) to cut the potatoes into even, paper-thin ribbons, which he hand cut into noodles. Lacking this luxury, we simply used a potato peeler to peel beyond the skin! It worked pretty well, except it did not result in uniform noodles:
|no not carrots.|
We made a simple sauce for the noodles, which involved sauteing some garlic & shallots, mushrooms, artichoke hearts, tofurky sausage (the weakest link of tonight's dinner) and herbs de provance. The secret ingredient was Trader Joe's Roasted Red Pepper Spread. Once the sauce was ready, we dropped the noodles into boiling water for about 3 minutes and it was done!
Served with goat cheese, the result was a scrumptious, fresh new take on pasta. It was a big hit, and we can't wait to make it again. We need to perfect the noodle making process to allow for more uniformity & perhaps more of a pasta-like feel (while it was delicious & the taste was A+, the texture was not quite what we were going for).