Best 3 Sweet Potato Red Pepper Pasta Recipes

Sweet Potato and Red Pepper Pasta image

Provided by kitty.rock

Time 30m

Yield 4 1 3/4 cup servings, 4 serving(s)

Number Of Ingredients 12

8 ounces whole wheat angel hair pasta
2 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced
3 cups peeled shredded sweet potatoes (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomato
1/2 cup water or 1/2 cup vegetable broth
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1 tablespoon white wine vinegar or 1 tablespoon lemon juice
3/4 teaspoon kosher sea salt
1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese

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.

SWEET POTATO AND RED PEPPER PASTA image

Yield 4 1 3/4 cups each.

Number Of Ingredients 12

8 ounces whole wheat angel hair pasta
2 Tbsp olive oil
4 cloves garlic, minced
3 cups shredded, peeled sweet potato
1 large red bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh tarragon
1 Tbsp white wine vinegar or lemon juice
3/4 tsp salt
1/2 cup crumbled goat cheese

Steps:

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions. 2. Meanwhile, place 1 Tbsp oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant. Add sweet potato, bell pepper, tomatoes and water and cook stirring occasionally, unitl the bell pepper is tender crisp, 5 - 7 minutes. Remove from the heat; cover and keep warm. 3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remianing 1 Tbsp oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese: toss to combine. Add the reserved pasta water, 2 Tbsp at a time, to achieve the desired consistency.

SWEET POTATO & RED PEPPER PASTA image

Categories Pasta Sauté

Yield 4 servings

Number Of Ingredients 12

8 oz whole-wheat angel hair pasta
2 tbs olive oil, divided
4 cloves garlic, minced
3 cups shredded, peeled sweet potato (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 tbs chopped fresh parsley
1 tbs chopped fresh tarragon (or substitute basil, oregano, sorrel or chives)
1 tbs white-wine vinegar or lemon juice
3/4 tsp salt
1/2 cup crumbled goat cheese

Steps:

Bring large pot of water to boil; cook pasta until just tender, 4-5 minutes or as package directs. Meanwhile place 1 tbs oil and garlic in large skillet. Cook over medium heat, stirring occasionally, until garlic is sizzling (2-5 minutes). Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until bell pepper is tender-crisp (5-7 minutes). Remove from heat; cover and keep warm. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot. Add vegetable mixture, remaining 1 tbs oil, parsley, tarragon, vinegar, salt and cheese; toss to combine. Add reserved pasta water, 2 tbs at a time, until desired consistency reached.