Pasta with spicy sweet potato and red pepper sauce
This pasta with spicy sweet potato and red pepper sauce has a bit of heat, yet it’s a bit sweet too. It’s vegan, healthy and can be made with gluten-free pasta. The sauce is enough for 2 meals – or add more stock to have a nice, warming soup.
Ingredients
Method
- Finely chop the onion, garlic and chilli.
- Heat the oil in a large saucepan and gently sauté them for 5 minutes.
- Meanwhile, peel and dice the sweet potatoes and carrot, then chop the red pepper. Add these to the pan, stir for a minute, then add the spices. Stir for a few seconds, then add the tomatoes and enough water to cover the vegetables. Add the stock pot and bay leaf.
- Bring to the boil, cover and simmer for 20 minutes over low heat, or until the sauce is thick and the vegetables are tender.
- Turn off the heat. Add the coriander and whiz into a thick, smooth or textured sauce using a hand-held blender.
- Season to taste, then add the sweet peas or green beans, and bring back to the boil. Cook for 3-5 minutes.
- Meanwhile, in a separate pan, cook the pasta according to the packet instructions. Drain and keep the pasta warm under a lid in the pan.
- Mix the pasta with the sauce and serve with grated cheese (or plant-based alternative), if liked.