SWEET POTATO AND RED PEPPER PASTA
Here's a way to use the "power vegetables" sweet potato and red bell pepper in a satisfying vegetarian pasta dish. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad. From Eating Well magazine, October 2008.
Provided by kitty.rock
Categories Yam/Sweet Potato
Time 30m
Yield 4 1 3/4 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
- Meanwhile, place 1 tablespoon oil and garlic in a large skillet.
- Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
- Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
- Remove from heat; cover and keep warm.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Return the pasta to the pot.
- Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
- Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
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Imran Latif
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover roasted sweet potatoes and red peppers.
Amir Kunjahi
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time and can be served warm or cold.
Bem Nezan
[email protected]I'm always looking for new pasta recipes and this one definitely didn't disappoint. It's a great balance of flavors and textures.
Carl Romine
[email protected]This dish is a great way to get your kids to eat their vegetables. The sweet potatoes and red peppers are roasted to perfection and the pasta is cooked al dente.
Prince Sujon
[email protected]The leftovers of this dish are just as good as the first time you make it. I like to reheat it in a skillet with a little bit of olive oil until it's crispy.
FA Foysol Ahmed
[email protected]I love the vibrant colors of this dish! It's so visually appealing and makes me excited to eat it.
SAQIB RAJPUT
[email protected]This is one of my go-to recipes when I'm looking for a quick and easy weeknight meal. It's always a crowd-pleaser!
Md Younuskhan Md Younuskhan
[email protected]I used sun-dried tomatoes instead of roasted red peppers and it turned out great! This dish is very versatile and can be easily customized to your liking.
Waswa “Aaron” abdul
[email protected]I found that the dish needed a bit more salt and pepper to bring out the flavors. Other than that, it was a delicious and healthy meal.
Alison B
[email protected]This dish was a bit too sweet for my taste, but I think that's just a personal preference. The pasta was cooked perfectly and the vegetables were roasted to perfection.
Ismet Ala
[email protected]I made this dish for a dinner party and it was a huge success! Everyone raved about the flavors and how well the ingredients complemented each other. Highly recommend!
Michael Morakinyo
[email protected]This pasta dish was so easy to make and it turned out so flavorful. I loved the addition of the roasted red peppers and the goat cheese. Definitely a new favorite!
Jessica Ibeh
[email protected]I'm not usually a fan of sweet potatoes, but this dish changed my mind. The roasted sweet potatoes were perfectly caramelized and the red peppers added a nice smoky flavor. This dish is a keeper!
Cindy Warwick
[email protected]This Sweet Potato and Red Pepper Pasta dish was a hit with my family! The combination of flavors was divine, and the pasta cooked perfectly. I'll definitely be making this again.