This healthy sweet potato pasta is completely delicious and super simple to make! Packed with veggies both in the dish, and blended into the sauce, it's a nutritious meal that the whole family will devour.
Course Dinner, Main Course, Side Dish
Cuisine Gluten-free
Keyword sweet potato pasta, sweet potato pasta recipe
Boil the pasta in salted water as per the packet instructions, making sure to reserve ½ cup of the pasta water when draining.
Add a little olive oil to a large high sided frying pan and fry the red pepper and mushrooms on a medium setting until softened – about 6-8 minutes. Then add the garlic and cook for another minute.
Add the sweet potato sauce, spinach, pasta, pasta water and some seasoning to taste to the frying pan and stir over the heat for a few minutes until the spinach is wilted and the sauce is warmed through.
Serve with the grated parmesan sprinkled on top.
Video
Notes
Store leftovers for up to 2 days in the fridge. Reheat in the microwave, or on the stove over low heat. If needed, add a splash of water to loosen the sauce while reheating the pasta.
Any type of pasta can be used in this recipe, fusilli is one of my favorites.
For the complete nutritional details for this dish, please combine the totals from my sweet potato sauce recipe with the numbers here.