Heat the sweet potato puree in a large saucepan
over medium-high heat. Add half the basil and
parsley to the skillet and cook for 2 minutes,
stirring constantly. Add the wine and heavy cream.
Bring to a boil, reduce the heat to medium-low and
simmer until the sauce thickens, 7-8 minutes (or
longer, if using a thinner heavy cream). Add the
parmigiano at the end and stif until melted.
Serve over your favorite lectin-free noodles or
meatballs. Top your dish with remaining herbs
Originally Submitted
12/13/2021
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