Sweet potato pasta recipe
This quick and simple meat-free pasta dish makes a tasty, low-cost midweek meal.
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients
- 300g sweet potato, peeled and cut into small cubes
- 300g dried pasta shapes
- 100g peas (fresh or frozen)
- 2 tablespoons 1%-fat milk
- 150g low-fat natural yoghurt
- 40g reduced-fat hard cheese, grated
- ground black pepper
Method
-
Cook the sweet potato chunks in simmering water for 12 to 15 minutes, until tender enough for a fork to easily pierce them. Drain well.
Information:Butternut squash also works really well as an alternative to sweet potato.
-
Meanwhile, cook the pasta in a large saucepan for 8 to 10 minutes, or according to pack instructions, until tender. Drain well, then return to the saucepan.
-
Stir the sweet potato chunks and peas through the pasta. Add the milk and yogurt and heat gently for 2 minutes, until all warmed through and slightly thickened. Serve, sprinkled with the cheese and a ground black pepper to taste.
Information:This dish makes a great base for extra veg to help get your 5 A Day, so feel free to experiment. You could try adding chopped red pepper, sweetcorn or broccoli to cook with the sweet potato, for instance.
