Sweet potato pasta

Sweet potato pasta


There’s a million different ways to make something taste good. Ok, maybe not an exact million…but there are many ways to add sparkle to a dish to make it yummy. 

Sweet potato is in a league of it’s own and currently I seem to be using it in almost everything. The other day I made gnocchi, and please let me tell you that it is the most AMAZING gnocchi that I have EVER eaten, sweet potato fries, baked in the oven are a must, also added to chickpeas and lentils to make an amazing vegetarian “burger” or just added to a pot of curry.

This concept of using it as a mock pasta, has obviously been around for some time, I did some research and went onto a few sites to gain ideas, and there are many recipes and many variations.

I kept the sauce simple, and didn’t feel the need to make it heavy or “meaty” , so it remains healthy, light and soooooooo yummy!!!!!  

Sweet Potato Pasta

  • Servings: 2-4
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Ingredients 

2 large sweet potatoes : about 800g (orange flesh variety)

A julienne cutter or spiralizer

Any sauce you might like : I used fresh tomatoes, capers, some chili, baby spinach and garlic. I tossed that all together in a pan with the cooked pasta.

A pot of water

Olive oil

Salt

Garnish : grated Parmesan, fresh herbs, micro leaves.

Method

Top and tail the sweet potato and then julienne slice or spiralize the vegetable.

Add salt and olive oil to the water and bring to the boil.

Carefully add sweet potato in handful batches to the water, and cook until al dente.


Transfer each batch to a bowl of ice cold water and set aside until you are ready to reheat and serve.

When you have figured out your sauce, drain the sweet potato and toss in a hot pan covering with your yummy sauce.

It’s that simple and easy!

❤️🍴

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