Sweet potato pasta with mozzarella balls
This sweet potato pasta with mozzarella balls is the ultimate comfort food! If I had some olives in my fridge or larder I would have added a handful to make it even more yummy. I used pesto marinated mozzarella balls for this dish, but you can use plain or shop-bought marinated versions too. You can use gluten-free pasta, if preferred.
Ingredients
Method
- Finely chop the celery, carrot, onion and garlic.
- Heat the oil in a pot, then add the chopped vegetables and sauté for 5 minutes.
- Meanwhile, peel and chop the sweet potatoes.
- When the veggies have softened, add herbs and tomato purée, then stir for a few seconds.
- Add the sweet potato pieces, stock cube and tinned tomatoes. Using the tin, add some water to just cover the veggies.
- Bring to the boil and cook, over low heat, for 20-25 minutes.
- In another pot cook the pasta, following the instructions on the packet.
- Using a stick blender, process the stew until you get a thick, silky sauce. Add the fresh herbs and process again.
- Drain the pasta and mix in with the sauce, then add the mozzarella cheese balls and toss.
- Serve immediately.