Sweet Potato Pasta with Wild Mushrooms & Chicken

Sweet Potato Pasta with Wild Mushroom and Chicken ©Kevin Ashton2025

This recipe was inspired by a vegan dish I saw on Instagram.  I first used bread flour for the recipe but found when I switched to using gluten free flour the texture of the pasta was even better! Of course, the added bonus is you can cook this for Celiac friends and family. I produced this recipe from start to finish for my two hour online cooking lesson. Also, if you like, you can make the pasta in the morning or night before. The sauce and chicken can be made in 25 minutes.

For the dough  (serves 2 dinner portions)

250 g sweet potato (cooked weight)

225 g gluten free Bread flour

1 teaspoon xanthan gum

*corn meal/polenta for dusting

For the sauce

10 grams Garlic peeled finely diced

3 Tbsp olive oil

100 g chestnut mushrooms cut into little wedges

125 g wild mushrooms sliced

250 ml Chicken or vegetable stock

275g Chicken breast cut into flat squares

125 ml double cream (heavy cream)

2 tbsp parmesan/ Padano cheese

Salt and pepper

7 g Parsley chopped

25 g unsalted butter

Instructions:

  1. Preheat the oven to 200 C (400°F). Cut a sweet potato in half and poke a few holes with a fork. Place it on a baking sheet.
  2. Bake for 45-60 minutes, or until the sweet potato is tender and easily pierced with a fork.
  3. Let it cool slightly, then scoop out the flesh and mash it into a purée using a food processer to insure it is smooth.
  4. In a bowl mix the sweet potato purée with flour and xanthan gum until a dough forms.
  5. Knead the dough for 5 minutes and then rest 10 minutes before cutting into pasta.
  6. Lightly flour a pair of kitchen scissors and cut the dough into small even sized pieces and lay on a baking tray lined with baking paper and dusted with flour or corn meal*. Keep in cool place until you are ready to cook your pasta.

For the sauce:

  1. Heat the chicken stock to a simmer then add the cream and cook on a low heat, bring to a low simmer.
  2. In a wok or large frying pan heat 1½ TBsp olive and butter, then add the wild mushrooms and cook for 2-3 minutes stirring occasionally and season lightly. Now add the chestnut mushrooms and garlic and continue to cook for a further 5-10 minutes on a medium heat, until lightly browned. Remove the mushrooms from the pan and reserve.
  3. Now use the remaining 1½ Tbsp olive oil and fry the chicken on a high heat, until lightly brown. Season with salt and pepper as it cooks.
  4. When the chicken is cooked turn off the heat and add the reserved mushrooms and cream sauce and keep on a very low heat.
  5. Bring a large pot of salted water to a boil and cook the pasta for a few minutes until they float to the surface. Drain well and add them to the sauce and stir or toss to coat the pasta with the sauce.
  6. Now add the chopped parsley and the cheese, then serve.

Chefs Notes

*Make sure your corn meal (polenta is certified as gluten-free).  The kitchen scissors I used are nothing fancy but they do need to be sharp.  I sharpen mine some time a go using hacks I’d found on YouTube. If you prefer, roll the pasta dough and cut into even sized pieces but I think for most people a pair of scissors will be quicker.   

As you can see from the quick photo taken of this dish I served it with a salad (lettuce, tomato, red pepper a few capers to give contrast to the richness of the pasta dish). You may notice I have only 275 grams chicken (about 10 ounces for 2 people) this was intentional to save money and counter balance the use of cream, but don’t worry this dish fed my wife and I with a little left over. 

Sweet Potato Pasta with Wild Mushroom and Chicken ©Kevin Ashton2025

30 thoughts on “Sweet Potato Pasta with Wild Mushrooms & Chicken”

    1. Thats a great question, thank you.
      Just replace the chicken stock with a vegetable stock. I like to roast the root veg (carrots and onions a little) before making a stock (Put the roasted veg into a stock pot add cold water, mushroom trimmings, bayleaf, black peppercorns, leeks, celery and parsley stalks and a few cloves of garlic and simmer until the veggies are very tender.

      In the dish itself you can just add more mushrooms and leave out the chicken.

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    2. This Sweet Potato Pasta with Wild Mushrooms & Chicken recipe sounds absolutely divine! The combination of the sweet potato-based gluten-free pasta with the creamy, earthy mushroom sauce and tender chicken is such a comforting yet elegant dish. I love the thoughtful touches, like using scissors for quick pasta cutting and balancing the richness with a light salad. Definitely a recipe worth trying—perfect for impressing guests or treating yourself to a cozy, gourmet meal! 🍠🍄🍴

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    1. Thanks Willam, I made this dish during my online cooking lesson, that I give every week. At the end of the lesson I take a few quick photos and if they turn out okay then I consider publishing the recipe on my blog.
      I hope you will give the recipe a try, its a lot of fun, perhaps to do on Valentines.
      Best Wishes
      Kevin

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      2. Thanks for your kind words of support William, they are appreciated.
        You’d be welcome to drop into one of my online Tuesday lessons and see what’s all about sometime.
        Best Wishes
        Kevin

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    2. My first 4 thoughts of how to use the Mushroom stock. 🙂
      Mushroom soup of course
      You could of course replace the chicken stock in this recipe with the mushtoom stock just make sure the flavour mushrooms doesn’t over power the sweet potato.
      Mushroom risotto, a favourite of mine.
      You make some kind of vegetarian Ramen.

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      1. Oh thank you Kevin! I just saw they have a matching jug! Ikea is a long way from home for me, but I just noticed they (finally) do home deliveries… Hmmm… Mother’s Day isn’t too far away – I think I’ll make myself a list – Thank You!! 🌞

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