With fall fast approaching my thoughts turn to comfort food and for me, what is a better comfort food than pasta? This sweet potato pasta is one of my go-to recipes. It is so easy to whip-up, easy to adapt to different ingredients and, great leftover!
The full recipe is here. I typically swap the olive oil for coconut oil and don’t typically add the vinegar or lemon juice.
I start by sautéing an onion and garlic in about a tbsp (give or take) of coconut oil. I then add a red pepper sliced into thin strips, and any other vegetables I decide to add and sauté until soft. Then I add 1-2 grated sweet potatoes or yams and continue to sauté until soft. Lastly, I add the goat cheese (eye-ball it), and kale or other green and frozen peas. I then add my boiled noodles of choice to the sweet potato mixture. I add herbs such as parsley if I have them on hand. Salt and pepper as needed to taste.
It is a super simple recipe and I love how the grated sweet potato melts and blends with the oil and goat cheese.
This dish is sweet yet savoury and adapts well to the addition of extra veggies such as green peas or broccoli! I have also made this with rice noodles for a gluten free option and it holds up really well.
Though veggie-filled, this dish is great for children as well because I find it tastes kind of like mac n’cheese (but way better) and looks like it too. It is a great way to try to disguise healthier options, even if you don’t want to add the green vegetables for the pickier people in our lives.
This is also one of those recipes where it tastes even better the next day with the way the flavours blend together, so it’s a great dish to take for lunch or to make a big batch to have for leftovers!