A weeknight pasta that feels like a warm hug in a bowl, this sweet potato, spinach and coconut tagliatelle is proof that comfort food doesn’t need to be complicated.
Roasted sweet potato and garlic bring a gentle caramelised sweetness, while coconut milk slips in to create a silky, lightly creamy sauce that clings beautifully to every ribbon of pasta. It’s the kind of dish that quietly transforms a handful of humble ingredients into something that tastes like you tried a lot harder than you did. The spinach wilts straight into the warmth, adding freshness and a welcome pop of green, while chilli flakes keep things lively without stealing the spotlight. A final handful of coriander lifts everything with a bright, herbal finish.
Ready in around 40 minutes and serving four, it’s ideal for those evenings when you want something nourishing but refuse to spend your entire life in the kitchen. Think of it as your midweek reset meal: easy, wholesome, and just a little bit indulgent in that coconut-kissed way.
Sweet potato, spinach and coconut pasta
Ingredients
- 350g sweet potato, peeled and roughly chopped
- 1 garlic clove, chopped
- 15ml (1 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 350g tagliatelle
- 225g baby spinach
- 80ml (1/3 cup) coconut milk
- 5ml (1 tsp) dried chilli flakes, crushed
- small bunch fresh coriander, roughly chopped
Instructions
Preheat the oven to 190ºC.
Spread the sweet potato in a roasting tray with the garlic. Drizzle with the oil, season and bake until tender, about 30 minutes.
Cook the pasta in plenty of boiling salted water until al dente and drain.
Once the sweet potato is cooked, transfer the roasting tray to the hob, add the spinach and cook over low heat until the spinach is just wilted, about 2 minutes.
Add the pasta, coconut milk, chilli and coriander, toss to combine, adjust the seasoning. and serve immediately.
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Mushroom and prosciutto lasagne
