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Sweet potato pasta with mozzarella balls

This sweet potato pasta with mozzarella balls is the ultimate comfort food! If I had some olives in my fridge or larder I would have added a handful to make it even more yummy. I used pesto marinated mozzarella balls for this dish, but you can use plain or shop-bought marinated versions too. You can use gluten-free pasta, if preferred.  
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 1 large sweet potato
  • 2 garlic cloves
  • 1 tsp Italian herbs
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 vegetable stock cube
  • Water
  • 1 handful basil or parsley leaves
  • Salt& pepper
  • Mozzarella balls
  • 400 g pasta of your choice

Method
 

  1. Finely chop the celery, carrot, onion and garlic.
  2. Heat the oil in a pot, then add the chopped vegetables and sauté for 5 minutes.
  3. Meanwhile, peel and chop the sweet potatoes.
  4. When the veggies have softened, add herbs and tomato purée, then stir for a few seconds.
  5. Add the sweet potato pieces, stock cube and tinned tomatoes. Using the tin, add some water to just cover the veggies.
  6. Bring to the boil and cook, over low heat, for 20-25 minutes.
  7. In another pot cook the pasta, following the instructions on the packet.
  8. Using a stick blender, process the stew until you get a thick, silky sauce. Add the fresh herbs and process again.
  9. Drain the pasta and mix in with the sauce, then add the mozzarella cheese balls and toss.
  10. Serve immediately.