18
2011His Hearty Sweet Potato Pasta
Okay, this recipe is too delightful not to share. Whether you’re vegan, vegetarian, or an omnivore, you’ve got to try this. Especially if it’s cold where you are! It was -30 for us today with the wind chill, so when Tom asked if I wanted this for dinner I literally found myself jumping in place. This marks two new and exciting recipes down (my goal to cook something new and exciting at least once a week) and only 50 to go!
What You Need
-
☑ 1 large onion, peeled chopped
☑ 1/2 cup olive oil (we prefer to use just enough to fill the bottom of our pot)
☑ 1 14 oz can organic chickpeas
☑ 3 teaspoons minced organic garlic
☑ 1 tsp minced ginger
☑ 1 Tbsp fresh (1 tsp dried) parsley
☑ 1 tsp dried basil
☑ 1 14oz can diced tomatoes
☑ 2-3 cups vegetable stock (you need enough liquid to just barely cover your noodles, if some is sticking out it’s not a huge deal)
☑ 1 large sweet potato
☑ approximately half a bag (450 g) of whole wheat pasta (we used rotini). If you’d like more noodles, you can always add them, just make sure you add more vegetable stock.
What You Do
1. In a large pot fry the onion on low or medium-low heat in olive oil for a few minutes.
2. Add the chickpeas, garlic, sweet potato, ginger, parsley, basil, salt & pepper (if using), and tomatoes to the pot and cook for five minutes on medium to medium high heat.
3. Add the stock and pasta and let that sucker cook until your pasta is done and tender. (15-20 minutes)
Add any last touches with your seasoning if you want. I am very sensitive to spice, and this was just enough for me, but if you like spices, I would suggest adding some to the dish so it really knocks your socks off.
ENJOY!
Haliegh
If I took out the tomatoes what could I put in instead?
Heather
Kudos to you you’ve successfully gotten me to comment on a blog for the very first time.
This was one of the tastiest dishes I’ve had in a long time. My kids weren’t huge fans of the chickpeas so when I make this next (and I will be making it again) I’ll be subbing them out but for what I’m not sure yet …
Keep on posting. I look forward to stumbling on another gem from you.
Heather
Sarah
This is an awesome recipe!! My new favorite dish. I added red chili flakes to spice it up a bit and some feta cheese on top as a garnish and it was divine! My husband who generally dislikes sweet potatoes can’t wait for me to make it again.
On a side note, love your photography and your blog!
Karen
Delicious!
So say both myself and my meat-eating other half…and there’s plenty left over for lunches tomorrow too
I found the recipe after googling “sweet potato pasta.” I omitted the chick peas and added 2 sliced red peppers instead.
I’m now going to have a nose through the rest of your site!
Thanks,
k
Sara
I’m glad you both enjoyed it, Karen! Thanks for taking the time to comment, I really appreciate it. =)
Alex
Recipe sounds tasty, will try it.
BTW, you should replace your profile photo. You look old in it, about 30-35. I was surprised the blurb underneath says you’re 25.
Porsha
MMMmmmm Im making this tonight for diner. LOVE the blog BTW
nina
the photos of this looked soo good i made this yesterday for lunch. it was really yummy –even cold! thanks for the recipe.
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James
Looks really good I will give it a try for sure. Thanks Sara
Sarah Nice
This looks delicious, and I’m curious to see if my boyfriend will make a face or not if I were to cook it for him one night. He’s sensitive about vegetables, but loves pasta. (It’s like cooking for a five-year-old, honestly.)
Kim
Mmm, looks majorly tasty. We’re sweet potato freaks so we’ll definitely be giving this one a whirl. I could see this being especially tasty on a bed of baby spinach.
One thing, though – you left out the measurement for the olive oil. Is it 1/2 a cup?
Sara
Oops! My bad, yes! 1/2 cup! But really that’s quite a lot (at least we think so) so just make sure there’s a nice cover on the bottom. =)