Dreamy Creamy Sauced Noodles

Directions

Dreamy Creamy Noddles

Bring a large pot of salted water to a boil and add 1/2 pound of pasta to water, stir and follow cook time on pasta packaging. Drain and keep warm.

In a medium sauce pan create a roux by whisking olive oil and flour over medium heat for 3 to 5 minutes. Add mashed sweet potato, milk, salt, garlic, mustard, soy sauce and lime juice.

Bring sauce to a boil, stirring frequently. Reduce heat to low and allow sauce to thicken.

Mince fresh herb for final plating

Serve in bowls or cups with a generous amount of sauce to noodle ratio and finish with parsley, rosemary and bacon. Add cracked pepper and sea salt to taste.

Shiitake Mushroom Bacon

Preheat oven to 375º conventional or 350º convection.

Immerse mushrooms in water for one minute to remove dirt, swirl and drain in colander. Remove stems by twisting and pinching. Save stems for a broth or discard.

Dry mushroom caps in a salad spinner or by hand with paper towels.

Slice mushroom caps thinly.

Select a large, rimmed, baking sheet and hand toss mushrooms with olive oil, sea salt and cracked pepper. Distribute evenly.

Bake for 10 minutes.

Remove from oven. Mix and flip with spatula.

Continue baking for 10 additional minutes. Bacon is finished when the color is brown and edges are crisp. Add additional minutes to complete, by 1 or 2 minute intervals, flip with spatula and repeat, until perfectly done.