My collection of pasta always comes in handy for quick weeknight meals like this Roasted Sweet Potato Pasta. This recipe was kinda like love at first sight for me. I simply fell in love with all the colors in this dish: pops of green from the spinach, red from the tomato, and orange from the sweet potato. Just looking at all that color makes me happy. Of course, adding two kinds of cheeses helps any situation. Tangy feta cheese and salty Parmesan make everything better. Stir it all into some lovely linguine and you have yourself a wonderful and quick fall meal that goes very well with a glass of white wine.
Roasted Sweet Potato Pasta
Adapted from Donna Hay
Serves 4-6
3 sweet potatoes, peeled and chopped
3 Roma tomatoes, halved
olive oil*
1 pound of spaghetti or linguini
5 - 6 ounces baby spinach leaves
salt and pepper
5 - 6 ounces feta cheese
lemon juice and olive oil, to serve
Optional: Sage, dried or fresh for adding to the roasted veggies
*reserve some of the pasta water
*Note: I used quite a bit of olive oil when roasting the veggies. It was easily between 1/4 and 1/2 cup. I also tossed the veggies in a combo of dried sage, salt and pepper.
Preheat oven to 400F. Place the sweet potato and tomato, cut-side up, in a baking dish. Drizzle with oil and bake for 35-45 minutes or until the sweet potato is soft and golden.
Cook the pasta in a large saucepan of salted boiling water until al dente. Reserve a little of the pasta water so that you can mix it in later for a creamier texture. Drain pasta and combine with the sweet potato, tomato, spinach, Parmesan, reserved pasta water, salt and pepper. Place in serving bowls, top with the feta and drizzle with lemon juice and oil to serve.
 |
| Theme: Pantry Magic! |
Loved this recipe...and I wasn't sure that sweet potatoes and pasta were going to work at all. It was just a really great combination. I better make it again soon, it is, after all squash season. Great choice.
ReplyDeleteI actually think I've made this recipe before! The sweet potato and pasta combo is double carb loading at it's finest.
ReplyDeleteWe usually just steam the sweet potatoes and eat them plain. Never thought to add to pastas. Will give it a try , looks great!
ReplyDeleteMade this this summer and LOVED it. Definitely a reason to keep sweet potatoes handy.
ReplyDeleteThis is so pretty--the perfect fall dish with the roasted sweet potatoes and tomatoes. Loving the spinach and feta too. (And of course you know I fully support the carb-on-carb concept!) ;-)
ReplyDeleteJust reading your post sent me to heaven, Kim. Like you, I pretty much collect pasta, and in fact whenever I travel away from home, a shopping trip is much more likely to see me come home with several different packets of pasta than several pairs of shoes! Thought though that with my passion for pasta I'd pretty much put everything imaginable with it by now, but I'm pretty sure I've never tried sweet potato. Now I can't wait to try - it looks stunning, and I love that the tomatoes are roasted as well.
ReplyDeleteOh yum, roasted sweet potato is perfect for this time of year and I can't resist anything with feta ;) love this!
ReplyDeleteAnd I thought I had a lot of pasta in my pantry ;-)
ReplyDeleteI also have never had potatoes with pasta but this dish looks delicious. I think your addition of herbs to the vegetables was a great idea.
Hi Kim,
ReplyDeleteThis is a beautiful pasta dish, I love the combination of colours! I have used pumpkin for making pasta but never with sweet potatoes! Would have to try this sometime!
23 packets of pasta? I always keep at least 3 to 5 packs, and I thought that was a lot! Haha! :)
I should use more sweet potato this fall in ways like this.
ReplyDeleteThe colors are so vibrant they remind me of the Indian flag LOL... The combination is unusual, sweet potatoes with pasta. But you tempt me to try this one out.
ReplyDeleteOh, Kim! You and your pasta crack me up.
ReplyDeleteI don't think I've ever had sweet potatoes and pasta together. This is a very colorful dish...the colors seem so fall-like. Nice pick for this time of year.
You are not alone with the pasta stocked in the pantry. It's a great go to staple. We keep lots of supplies in case of a hurricane but I seriously do love pasta :-) Love the sweet potato and tomato combo. Now, how much are we loving Donna Hay?!
ReplyDeleteYum! Yes I love pasta too & there are always bags & boxes in the pantry on hand for a quick dinner, don't know where I'd be without them. And I don't think I'll be waiting until fall to try this one :)
ReplyDelete