This is a light yet nourishing way to add a new twist to pasta – I wasn’t sure if the different textures between the grated sweet potato and the pasta would work initially, but they seemed to compliment each other very well. The strips of pasta also added a nice bite to the dish.
4 medium sweet potatoes, peeled and roughly grated
5 tbs extra virgin olive oil, plus some to drizzle on serving
6 cloves of garlic, crushed
1 yellow and 1 orange pepper, deseeded and sliced
1 x 400g tin good quality chopped tomatoes
1 tbs dried tarragon
2 tbs fresh parsley, chopped
2 tbs lemon juice
Salt and pepper to season
Grated vegetarian Parmesan style hard cheese to serve
1. Bring a large pan of salted water to the boil, add the pasta and cook for 5 minutes, until al dente. Drain, drizzle with a little olive oil, and set aside.
2. Meanwhile, add the remaining olive oil to a large saucepan, and fry the garlic on a medium heat for 2 minutes before adding the sweet potato, pepper strips, tomatoes and 50 ml water. Stir well and simmer for 5 – 8 minutes.
3. Add the pasta to the vegetable mixture, then add the herbs, lemon juice and seasoning. Stir well and simmer for a further 2 minutes.
4. Serve immediately with grated cheese, drizzled olive oil and fresh basil leaves if preferred.