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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)
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • 2 medium sweet potatoes
  • 2 medium carrots
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 smoked chilli & tomato stock stock pot
  • 250 ml passata
  • 100 g spinach
  • 100 g green peas
  • Water
  • 1 handful of coriander leaves
  • Salt and pepper
  • 350 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 the chopped vegetables until soft.
  3. Meanwhile, peal and dice the sweet potatoes and carrots.
  4. 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.
  5. 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.
  6. 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).
  7. Season to taste, then add the sweet peas, bring back to boil and cook for 3 minutes.
  8. Meanwhile, in a separate pan, cook the pasta according to the instruction on the packet. Drain and keep warm until serving.
  9. Serve the pasta with the sauce.