This was a great recipe -- very tasty. I doubled the recipe and it was barely enough for 4 people, even if you are not trying to smother the pasta. I would recommend quadrupling it if you are planning for 6-8 people and/or leftovers. Also, start light on the oil and then add more if needed; mine turned out a little oily. Also, if you don't like really salty dishes, I would start light with the olives, and then add for flavor as needed. I put fewer in than the recipe noted, but didn't taste it until I had too many and was a bit too salty. Finally, I had never cooked with crushed pepper, and a little goes a LONG way. If you are feeding this to kids, definitely hold the crushed pepper. Also, sprinkle a little, then taste -- and repeat if necessary, otherwise, you will be surprised! Overall -- great recipe with very fresh ingredients. :)

Reviewed On: May 4, 2006

I made this to go with the sweet potato gnocchi and it was great. However, I used vanilla soy milk instead of plain to get the sweetness needed to match the pasta. Also, I added 3-4 packets of turbinado, a little oregano, and garlic salt to add to the flavor. It turned out amazing. My husband, who is not a vegetarian, had no idea that it was not a completely fattening and unhealthy cream sauce. It was wonderful with the pasta. I even surprised myself with how good it came out (I was a little concerned after looking at it in the blender!) -- who knew you could make an amazing cream sauce with tofu and soy milk!!! :)

Reviewed On: May 4, 2006

IMPORTANT TIP: baking the potatoes took about 50 minutes - not 30. Also, it took forever to cut up the pasta (probably because I didn't do big dough balls). I would plan about 2-3 hours for this recipe. PREP TIPS: I added brown sugar and cinnamon to enhance the flavor of the sweet potatoes. Also, regarding the flour thing, I think the key is to follow the recipe when adding flour to the dough. Then, when you are actually rolling out the pasta, make sure the surface on which you are working and your hands are well floured. This will keep it from being too sticky and ending up looking like dumplings. Also, the person who said the smaller the better was VERY right. If you make the pieces of pasta large, you will end up with extremely filling dough balls. If you want it to be like pasta, and not dumplings, you need to keep it small. I went with flat, squares & rectangles about 1" x 1" to 1" x 2" (still very filling). Also, I used the tofu cream sauce recipe on this site, using vanilla soy milk instead of plain (to add sweetness and match the pasta) and it was awesome!! Even my husband, who is not a vegetarian, loved it. :)

Reviewed On: May 4, 2006