Sweet Potato Pasta
This sweet potato pasta is incredibly flavorful, creamy and healthy. Perfect for a quick and easy vegetarian family dinner.
Servings: 8 servings
Calories: 288kcal
Equipment
- Pot
- Kitchen knife
- Chopping board
- Baking sheet
- Food Processor
Ingredients
- 2 Sweet Potatoes , peeled and cut into chunks
- 250 g Pasta shells
- 4 Cloves Garlic , leave in skins for roasting
- 2 tablespoon Olive Oil
- ½ teaspoon Sea Salt
- 1 teaspoon Paprika
- 1 teaspoon Dried basil
- 150 ml Heavy cream
- 50 g Parmesan , grated
- 1 tablespoon Parsley , chopped
Instructions
- Line a baking sheet with parchment pepper or Grease with oil, place sweet potato and garlic cloves in the baking sheet.
- Drizzle with oil and season with salt, paprika, and basil. Bake for 30-40 minutes or until the sweet potato is soft and tender.
- Now, In salted boiling water, cook the pasta according to the packet instructions.
- Squeeze the garlic out of the skin and put it in the food processor. Add sweet potato, h cream, and Parmesan cheese.
- Beat until it reaches a smooth consistency. If the sweet potato sauce is too thick, you can add 1-2 tablespoons of water to loosen it.
- In a mixing bowl, mix the cooked pasta and the sweet potato sauce until combined.
- Garnish with parsley and Parmesan, then serve.
Notes
Don’t make your sweet potato sauce too thick. If it is, thin it with some milk or water to get the perfect consistency.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 286mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8403IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg