sweet potatoes 500g
pennette 300g, or other small short pasta
plain flour 3 tbsp
full-fat milk 500ml
mustard 1 tsp
paprika ¼ tsp , plus ¼ tsp to sprinkle on top
feta cheese 75g
mature grated cheddar cheese 150-200g
fresh sage leaves 4
salt and pepper to taste
1.Peel the sweet potatoes and cut them roughly into 2-3cm pieces. When the water’s boiling, add salt to taste, and then the sweet potato pieces, and cook them for about 10 minutes or until they are soft.
2. In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat
3. Slowly whisk in the milk and, when it’s all combined and smooth, put back on the heat.
4. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard, pepper and the ¼ teaspoon of paprika. Be careful with salt.
5. Scoop them out of the water into a bowl – using a “spider” or slotted spoon – and lightly mash with a fork, without turning them into a purée. Don’t get rid of this water, as you will need it to cook your pasta in later.
6. Cook the pennette in the sweet-potato water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn’t lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato, and fold in to combine.
7. Add the feta cheese to the sweet potato and pasta mixture, crumbling it in.
8. Then fold in the white sauce.
9. Adding the grated cheddar. Add some of the pasta cooking water, should you feel it needs loosening up at all.
10. Dust with the remaining ¼ teaspoon of paprika, then shred the sage leaves.
11. Then put in the pre-heated oven for 30-40min. by 200C/400F
Category: Berlin Kitchen