1 package of paladina (500 grams)
3 medium-sized sweet potatoes, peeled and diced
1 onion, peeled and cut into strips
8 tablespoons olive oil
2 tablespoons thyme leaves
2 tablespoons fresh oregano leaves
Salt to taste
Ground black pepper
3 cloves of garlic, sliced
A pinch of ground nutmeg
1 container of cooking cream 15% (can be replaced with Alpro cooking cream 5%)
4 heaping tablespoons mascarpone
For decoration:
Fresh oregano leaves
1. On a baking sheet lined with baking paper, arrange the sweet potato cubes and on the other side the onion strips in an even layer. Pour over 4 tablespoons of the olive oil and season with oregano, thyme, salt and pepper. Bake in a preheated oven at 180 degrees for about 20 minutes, until the sweet potato cubes are completely soft. Remove from the oven and set aside to cool. Set aside the onion strips and 1 cup of sweet potato cubes to serve.
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2. Cook the pasta according to the manufacturer's instructions. Drain, reserving one cup of the cooking water for the sauce.
3. Heat the remaining olive oil in the pasta cooking pot.
4. Add the garlic cloves and fry lightly until golden. Add nutmeg, cooking cream and mascarpone.
5. Bring to a boil, add the sweet potato cubes, and season generously with salt and pepper.
6. Using a food processor or hand blender, blend the sauce until smooth.
7. Add the drained pasta to the pot. Mix well with the sauce. (If the sauce is a little dry, add the pasta cooking water.).
8. Add oregano, sweet potato cubes, onion strips and serve immediately.
