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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 red chilli
  • 1 Tbsp olive oil
  • 2 medium sweet potatoes
  • 1 red pepper
  • 1 medium carrot
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 smoked chilli & tomato stock pot
  • 4 ripe tomatoes chopped
  • 1 bay leaf
  • 1 handful of coriander leaves
  • 100 g green peas green beans or spinach
  • Salt and pepper
  • 400 g pasta of your choice

Method
 

  1. Finely chop the onion, garlic and chilli.
  2. Heat the oil in a large saucepan and gently sauté them for 5 minutes.
  3. 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.
  4. Bring to the boil, cover and simmer for 20 minutes over low heat, or until the sauce is thick and the vegetables are tender.
  5. Turn off the heat. Add the coriander and whiz into a thick, smooth or textured sauce using a hand-held blender.
  6. Season to taste, then add the sweet peas or green beans, and bring back to the boil. Cook for 3-5 minutes.
  7. 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.
  8. Mix the pasta with the sauce and serve with grated cheese (or plant-based alternative), if liked.