Sweet Potato And Red Pepper Pasta Recipe

Name: Sweet Potato And Red Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat angel hair pasta; 2 tablespoons extra virgin olive oil, divided; 4 garlic cloves, minced; 3 cups peeled shredded sweet potatoes (about 1 medium); 1 large red bell pepper, thinly sliced; 1 cup diced plum tomato; 1/2 cup water or 1/2 cup vegetable broth; 2 tablespoons chopped fresh parsley (or 2 teaspoons dried); 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried); 1 tablespoon white wine vinegar or 1 tablespoon lemon juice; 3/4 teaspoon kosher sea salt; 1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese

Servings: persons

8 ounces whole wheat angel hair pasta
2 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced
3 cups peeled shredded sweet potatoes (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomato
1/2 cup water or 1/2 cup vegetable broth
2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1 tablespoon white wine vinegar or 1 tablespoon lemon juice
3/4 teaspoon kosher sea salt
1/2 cup crumbled goat cheese or 1/2 cup parmesan cheese

1
Bring a large pot of water to boil and cook pasta until just tender, 4 to 5 minutes, or according to package directions.
2
Meanwhile, place 1 tablespoon oil and garlic in a large skillet.
3
Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
4
Add sweet potato, bell pepper, tomatoes and water (or broth) and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
5
Remove from heat; cover and keep warm.
6
Drain the pasta, reserving 1/2 cup of the cooking water.
7
Return the pasta to the pot.
8
Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.
9
Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

658

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces whole wheat angel hair pasta, 2 tablespoons extra virgin olive oil, divided, 4 garlic cloves, minced, 3 cups peeled shredded sweet potatoes (about 1 medium), and more.

Yes, Sweet Potato And Red Pepper Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Red Pepper Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions