Go Back

Sweet potato pasta with cavolo nero

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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g 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

Method
 

  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. Mix the sauce with the pasta and cavolo nero. Add some more cooking water, if it’s too sticky.
  6. Serve with plenty of the freshly ground pepper and some chilli flakes, if liked.