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    Sweet potato, spinach and coconut pasta

    Serves: 4
    Cooking Time: 40 mins

    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

    1

    Preheat the oven to 190ºC.

    2

    Spread the sweet potato in a roasting tray with the garlic. Drizzle with the oil, season and bake until tender, about 30 minutes.

    3

    Cook the pasta in plenty of boiling salted water until al dente and drain.

    4

    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.

    5

    Add the pasta, coconut milk, chilli and coriander, toss to combine, adjust the seasoning. and serve immediately.

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