Sweet potato alfredo penne
This delicious pasta recipe has the added flavour of sweet potato and garlic for a perfect simple winter's meal.
400g sweet potato, peeled, chopped
1½ cups milk
1 tbsp oil
2 garlic cloves, crushed
60g baby spinach, leaves
½ cup finely grated parmesan
1. Preheat oven to 220°C. Place sweet potato on a baking paper-lined oven tray. Drizzle with oil and bake for 15-20 minutes until tender. Puree with 1 cup of milk until smooth.
2. Meanwhile, cook pasta in a large saucepan until al dente. Drain well.
3. Heat remaining oil in a large pan and sauté garlic for 1 minute. Add puree and pasta to pan. Cook, stirring, for 2 minutes until hot. Stir in remaining milk and spinach. Cook, stirring, until spinach has wilted.
4. Remove from heat and stir in parmesan. Season to taste. Serve topped with extra parmesan.
Stir cooked, shredded chicken, canned tuna or crispy salami through pasta if preferred.
Recipe thanks to Australian Sweet Potatoes.