Sweet potato pasta with cavolo nero
This vegan sweet potato pasta with cavolo nero makes a lovely, healthy meal during the winter. The sauce can be precooked and kept in the fridge for several days (or even frozen for months) – then the dish only takes max 15 minutes to make! I made it with gluten-free pasta, but you can use your favourite type – even fresh ones would work with this recipe!
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the sweet potatoes then cut them into small chunks. Peel and cut the onion into wedges. Peel the garlic. Cut the pepper into chunks. Put them in a large baking dish, then scatter the cherry tomatoes around them. Add the cumin, coriander, salt and pepper, then drizzle with oil and toss. Bake for 20-25 minutes, until the vegetables are tender.
- Meanwhile cook the pasta according to the packet instructions. Finley chop the cabbage and add it to the pasta for the last 2 minutes of cooking. Drain, pouring some of the cooking water into a small jug. Put the pasta and cavolo nero back into thee pan, and keep warm with a lid on.
- When the roasted vegetables are cooked, pour everything, including the cooking jus, into a liquidiser and process it into a textured or smooth purée. Of it’s too thick, add some cooking water.
- Mix the sauce with the pasta and cavolo nero. Add some more cooking water, if it’s too sticky.
- Serve with plenty of the freshly ground pepper and some chilli flakes, if liked.