Purple yam penne is an interesting visual component in recipes, and is especially delicious when cooked with sweet roasted carrots and creamy blue cheese sauce. This unique pasta cooks up quickly and keeps a chewy texture.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Purple Yam Penne with Blue Cheese & Roasted Carrots
Copyright Recipe © 2014 Woodland Foods


Serves 4

  • 1 Medium Sized Carrot, peeled and cut into 1" x 1/2" sticks (2 cups)

  • 1 Organic Purple Yam Penne

  • 1/4 Cup Chicken Or Vegetable Broth

  • 1/4 Cup Heavy Whipping Cream

  • 1/4 Cup Crumbled Blue Cheese

  • 1/2 Teaspoon Chile Flakes

  • Sea Salt And Fresh Ground Black Pepper, to taste

  • Chopped Fresh Parsley Or Chives, garnish


  1. Toss carrots in a little oil and roast in a 400°F oven until golden brown and tender. Set aside. Add penne to a large pot of boiling water with a pinch of salt and cook for on full boil for 6 minutes. Strain pasta and run cold water over for 30 seconds, then set aside to drain.

  2. Place a large skillet over medium heat and add broth and cream. Cook for about 3 minutes then add pasta, carrots, and chile flakes. Continue to cook sauce to a thickened consistency; about 2 minutes, then adjust seasoning with salt and black pepper. Add cheese, toss, and serve. Garnish with chopped fresh parsley.