Sweet potato pasta

Too few ratings

Emma Franken

Community Member

“I just absolutely love sweet potato and pasta but of course you can add any veggies you like or eat it with rice instead. Tasted even better the next day:)”

Difficulty

Easy 👌
5
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g whole-grain pasta
1 bulb onion
2 cloves garlic
1 bulb sweet potato
130 g canned chickpeas
100 g canned sweet corn (drained)
60 g spinach (frozen)
150 g tofu
(pepperoni)
(oil)
water
nutritional yeast
salt
pepper
sweet paprika powder
lemon juice
Metric
Imperial

Utensils

  • knife
  • microwave-safe bowl
  • microwave
  • nonstick pan
  • blender
  • Step 1/6

    • knife
    • microwave-safe bowl
    • microwave

    Dice onion, garlic and sweet potato and put the sweet potato in the microwave with some water for about 4-5 minutes

  • Step 2/6

    • nonstick pan

    heat a nonstick pan and sauté the onion and garlic (put about a tbsp aside for the sauce) in some water or oil (if you choose oil make sure to use one high in omega-3)

  • Step 3/6

    add the spices, sweet potato, corn and chickpeas and brown, make sure to stir

  • Step 4/6

    • blender

    meanwhile blend the tofu, garlic, onion, nutritional yeast and muuch salt with some water (use as much as you want depending on how creamy you want it)

  • Step 5/6

    when the sweet potatoes are nice and brown add the tofu sauce and spinach and cook until the spinach is done. You could also add the pasta of your choice and more water to make it a one-pot dish.

  • Step 6/6

    serve with some lemon juice and nutritional yeast.