Spaghetti with Roasted Sweet Potato and Spinach

Large large spaghetti with roasted sweet potato and spinach

Simple to cook and bursting with flavour


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Large spaghetti with roasted sweet potato and spinach

Method

1.

Pre-heat the oven to 200C, 400F, gas mark 6. Place the potato cubes onto a non-stick baking tray and spray lightly with the rapeseed oil and place in the oven to bake.

2.

After the potatoes have been in the oven for 10-12 minutes bring a large pan of water to the boil and add the stock cube and the spaghetti and cook for 10-12 minutes stirring occasionally.

3.

1 minute before then end of the cooking of the spaghetti add the fresh spinach leaves, stir and cook for just 30-40 seconds more, Drain immediately and stir in the dried mixed herbs, season with the black pepper and transfer to a warmed pasta bowl.

4.

Remove the roasted sweet potato from the oven and sprinkle over the top of the spaghetti and spinach. Top with the grated vegan pecorino. Serve straight away

Tips

Swap the sweet potato for pumpkin

Ingredients

  • Rapeseed Oil Spray
  • freshly ground black pepper
  • 0.5 tsps dried mixed herbs
  • 1 vegetable stock cube
  • 60g fresh baby spinach leaves
  • 150g sweet potatoes, peeled and cut into 1cm cubes
  • 70g spaghetti, dry weight
  • 10g Pecorino cheese, finely grated
  • Method

    1.

    Pre-heat the oven to 200C, 400F, gas mark 6. Place the potato cubes onto a non-stick baking tray and spray lightly with the rapeseed oil and place in the oven to bake.

    2.

    After the potatoes have been in the oven for 10-12 minutes bring a large pan of water to the boil and add the stock cube and the spaghetti and cook for 10-12 minutes stirring occasionally.

    3.

    1 minute before then end of the cooking of the spaghetti add the fresh spinach leaves, stir and cook for just 30-40 seconds more, Drain immediately and stir in the dried mixed herbs, season with the black pepper and transfer to a warmed pasta bowl.

    4.

    Remove the roasted sweet potato from the oven and sprinkle over the top of the spaghetti and spinach. Top with the grated vegan pecorino. Serve straight away

    Tips

    Swap the sweet potato for pumpkin

    Summary

  • serves
    1
  • kcal per serving
    420
  • cooking time
    25 mins
  • prep time
    5 mins
  • fat percentage
    1.8%
  • fat per serving
    5.2g
  • saturates per serving
    2.3g
  • carbohydrate per serving
    81.3g
  • sugar per serving
    9.5g
  • fibre per serving
    2.9g
  • protein per serving
    14.3g
  • salt per serving
    1.1g
  • gluten free
    No