Creamy Sweet Potato Pasta
A rich, decadent, and creamy sweet potato pasta recipe! Get ahead and roast the sweet potatoes the night before!
Servings 3
Calories 768kcal
Equipment
- Measuring Spoons
- Chopping Board
- Knife
- Roasting Tin
- Food Processor
- Saucepan
Ingredients
- 2 Sweet Potatoes peeled and cut into 3cm chunks
- 4 Garlic Cloves leave in skins for roasting
- 2 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Thyme
- 150 ml Double Cream
- 50 g Parmesan grated
- 250 g Spaghetti
- 1 tablespoon Parsley chopped
Instructions
- Place the chopped sweet potato and garlic cloves in a roasting tin. Coat in the olive oil then sprinkle over the smoked paprika, salt, and thyme. Roast for 30 minutes or until the sweet potato is tender. You can do this the night before to save time!2 Sweet Potatoes, 4 Garlic Cloves, 2 tablespoon Olive Oil, 1 teaspoon Sea Salt, 1 teaspoon Smoked Paprika, 1 teaspoon Dried Thyme
- Whilst the sweet potato is roasting, cook the pasta according to instructions, reserving 1 cup of pasta cooking water before draining. Place the cooked pasta back into the pan and set aside.250 g Spaghetti
- Put the roasted sweet potato, garlic (squeezed out of their skins), double cream, and grated Parmesan into a food processor and blitz to a smooth consistency. Add a little pasta cooking water to thin the sauce out - a couple of tablespoons should be enough at this stage. If you don't have a food processor you can mash the sweet potato with the double cream, garlic, and Parmesan. It will be a slightly chunkier textured sauce, but will still taste great!150 ml Double Cream, 50 g Parmesan
- Scrape the sweet potato sauce into the pan with the cooked spaghetti and stir to combine. Add more reserved pasta cooking water if needed to make a glossy pasta sauce.
- Serve with extra grated Parmesan and chopped parsley.1 tablespoon Parsley
Notes
Top Tips:
- Don't forget to reserve the cup of pasta cooking water before draining the pasta. It will help the sauce emulsify and become glossy and smooth!
- Get ahead and roast the sweet potato and garlic the night before! Store in the fridge until needed.
- Turn it into a sweet potato pasta bake by using a short pasta instead of spaghetti, and top with breadcrumbs and mozzarella. Bake it in the oven until golden and bubbling!
- Up the veggies and add baby spinach (it will wilt in the residual heat of the pasta), chopped sun-dried tomatoes, or peas!
- Add leftover roast meat such as beef, lamb or even chopped air fryer chicken breasts.
- Cut the calories and use low fat creme fraiche in place of the double cream. You'll need more pasta cooking water to thin the sauce out.
- To Store. Store leftovers in the fridge for up to 3 days.
- To Reheat. Microwave until piping hot.
- To Freeze. Only the sauce is suitable for freezing. Place in a freezer safe container and freeze for up to 3 months.
Nutrition Facts
Creamy Sweet Potato Pasta
Amount per Serving
Calories
768
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
80
mg
27
%
Sodium
1151
mg
50
%
Potassium
788
mg
23
%
Carbohydrates
96
g
32
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
21
g
42
%
Vitamin A
22694
IU
454
%
Vitamin C
7
mg
8
%
Calcium
310
mg
31
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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