Name: Sweet potato pasta with cavolo nero
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 350g past of your choice; 4 medium cavolo nero leaves; 2 medium sweet potatoes; 1 onion; 1 yellow/red bell pepper; 3 cloves of garlic; 2 Tbsp olive oil; 2 cups of yellow/red cherry tomatoes; 1 tsp ground cumin; 1 tsp dried coriander; 1 handful fresh parsley; Salt & pepper; Chilli flakes

Sweet potato pasta with cavolo nero

4 Dec 2020

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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

350g past of your choice
4 medium cavolo nero leaves
2 medium sweet potatoes
1 onion
1 yellow/red bell pepper
3 cloves of garlic
2 Tbsp olive oil
2 cups of yellow/red cherry tomatoes
1 tsp ground cumin
1 tsp dried coriander
1 handful fresh parsley
Salt & pepper
Chilli flakes

Instructions

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.