Mushroom and Sweet Potato Pasta

Mushroom and Sweet Potato Pasta

I can’t stop thinking about the crepes I had only 48 hours ago. Being as it is my February break, I decided what better way to treat myself than to get a ticket to a Broadway show. If you know a thing or two about New York City, you know that show tickets can be extremely expensive, albeit well worth the money. I have rushed shows and gotten free tickets to previews simply through research. Roundabout Theater Company provides discount tickets to adults between the ages of 18-35. The program is called HipTix and if you live in the city or are planning a trip, I suggest you look into HipTix. There are about five different broadway shows that you can see for $25 as long as you are within the age range. The show that I chose was a revival of Cabaret starring Alan Cumming and Sienna Miller. It was freezing in the city, but well worth the adventure that I had.




Being from a rural town, my family and friends were a little nervous about me going into the big city alone. The night before my trip, I planned out the trains that I would take, the restaurant I would dine at, and the other places I would visit. On my list was Maison du Macaron, Bar Americain, and Obscura. Unfortunately, due to time restraints, I wasn’t able to visit Obscura, the shop made famous on Oddities…next time




For years, I have been saying that I’ve wanting to go to Bobby Flay’s restaurant in the city. On a blistery Wednesday afternoon, I entered Bar American on 54th and Broadway and was met by a friendly staff and spacious dining area. I ordered Wild Mushroom and Butternut Squash Crepes. The pictures I took will not do this dish justice. I savored every buttery, dynamic bite. Has anyone else eaten here? What is your opinion?

Now that I can’t get these crepes out of my mind, I had to think of a way to recreate the dish in my own kitchen. Because let’s be honest, it’s not practical to take a train into the city every time that I am craving this meal.

My spin on this dish is keep the key ingredients alive but making it accessible when there is just not enough time to whip up some crepes. Mushrooms and sweet potato seared in a brown butter sauce over a bed of pasta, arugula, blueberries, and almonds. I wanted to add pomegranate aerials to this dish, but I went to three different grocery stores…no pomegranates! Anyways, the blueberries are delicious and aromatic! I hope you enjoy. 🙂




Mushroom and Sweet Potato Pasta


    Brown Butter Sauce:
  • 3 tablespoons unsalted butter
  • 1-1/2 teaspoon light brown sugar
  • pinch of salt
    Mushroom and Sweet Potato Sauteé:
  • 8 ounces mushrooms (diced)
  • 1 large sweet potato (peeled and diced)
  • 1/2 pound thin spaghetti
  • 1/4 almonds (chopped)
  • 1/2 pint fresh blueberries
  • 1 cup arugula
  • 1/2 teaspoon salt


  1. Preheat oven to 350° F.
  2. In a small pot, place diced sweet potato in approximately four cups of water. Boil sweet potato until it is cooked through. Drain water from sweet potato. Place sweet potato on a greased pan and place in oven for fifteen minutes.
  3. Boil water for pasta in medium sized pot. When water begins to boil, add pasta. Cook for 6-7 minutes or until al dente. Add
  4. As you wait for the sweet potato to roast, place butter, brown sugar, and salt in a small pot at medium-high heat. Let the butter bubble and brown. Remove from heat once the butter has browned. Pour over pasta and stir.
  5. Add diced mushrooms to a large frying pan on medium heat with olive oil. Brown the mushrooms, they will shrink in size. Add the roasted sweet potato to mushroom mixture and stir.
  6. Add mushroom and sweet potato mixture to brown butter pasta. Mix until incorporated. Add arugula, blueberries and almonds and mix. Serve and enjoy. This dish is best on the day that it is made; however, it keeps well for four days.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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