Name: Pasta with spicy sweet potato sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 onion; 2 cloves of garlic; 1 chilli (optional); 2 Tbsp olive oil; 2 medium sweet potatoes; 1 medium carrot; 1 red bell pepper; 1 tsp dried oregano; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chipotle paste (or tomato purée); 1 tin chopped tomatoes; Water; 1 handful coriander leaves; Salt and pepper; 1 bunch of spring onions; ½ cup black, pitted olives; 350g pasta of your choice

Pasta with spicy sweet potato sauce

28 Jun 2022

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This pasta with spicy sweet potato sauce is vegan dish, that can be made in two stages. First, make the sauce then chill or freeze it for later use. Then the pasta only takes 10 minutes to cook. Serve it with crispy green salad on the side. You can use gluten-free pasta, if preferred or your diet requires.

Ingredients

1 onion
2 cloves of garlic
1 chilli (optional)
2 Tbsp olive oil
2 medium sweet potatoes
1 medium carrot
1 red bell pepper
1 tsp dried oregano
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chipotle paste (or tomato purée)
1 tin chopped tomatoes
Water
1 handful coriander leaves
Salt and pepper
1 bunch of spring onions
½ cup black, pitted olives
350g pasta of your choice

Instructions

Finely chop the onion, garlic and chilli.
Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
Meanwhile, peel and chop the sweet potatoes, red pepper and carrot. Add these to the pot, stir for a minute, then add the spices & chipotle paste and/or tomato purée.
Add the chopped tomatoes and just enough water to cover the vegetables. Season to taste.
Bring to the boil, cover, turn down the heat and cook for 20 minutes until the vegetables are tender.
Turn off the heat. Add the coriander leaves. Season to taste, then pulse with a stick blender until you get a thick, smooth sauce. You can now chill or freeze the sauce.
In another saucepan, cook the pasta according to the packet instructions.
Finely chop the spring onions.
Drain the pasta, then put it back into the pan.
Reheat the sauce, if needed.
Ladle some sauce onto the pasta, add the spring onion bits and olives. Toss well, then serve with coriander leaves and freshly ground pepper scattered on top.
Use the remaining sauce for other meals.