Pasta with sweet potato, spinach and pea sauce
I always make my own pasta sauce, usually double or triple portions and freeze the leftover for another meals. I normally make thespiced sweet potato and tomato pasta sauce– but this time I created an even easier version, using Knorr’s smoked chilli and tomato stock pot which gives the sauce a lovely depth. This pasta with sweet potato, spinach and pea sauce is vegan, healthy and gluten-free, if appropriate pasta is used. (I used brown rice penne)
Ingredients
Method
- Finely chop the onion, garlic and chilli.
- Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
- Meanwhile, peal and dice the sweet potatoes and carrots.
- Add these to the pot, stir for a minute then add the spices. Stir for a few seconds, then add the passata and enough water to cover the vegetables, then add the stock pot.
- Bring to the boil, cover and simmer for 15-20 minutes over low heat, or until the sauce is thick and the vegetables are tender.
- Turn off the heat. Add the spinach, cover and rest for 5 minutes, then add the coriander and blend it into a thick, smooth or textured sauce (according to your liking).
- Season to taste, then add the sweet peas, bring back to boil and cook for 3 minutes.
- Meanwhile, in a separate pan, cook the pasta according to the instruction on the packet. Drain and keep warm until serving.
- Serve the pasta with the sauce.