Sweet Potato Alfredo Penne

Ingredients

Scaled for your household (4 portions) · original serves 4

• Sweet potato400 g
  peeled, chopped
• Milk1½ cup
• Dried pasta375 g
• Vegetable oil1 AU tbsp
• Garlic cloves2
  crushed
• Baby spinach60 g
• Parmesan½ cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1/2 cup finely grated parmesan
  • Extra parmesan to serve
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat the oven to 220°C, or 200°C fan forced. Put the chopped sweet potato on a lined tray, drizzle with part of the measured oil and roast for 15–20 minutes until tender. Blend with 1 cup of the milk until smooth.

2. 2

   Meanwhile, cook the penne until just tender and drain. Warm the remaining oil in a large pan and stir the garlic for 1 minute.

3. 3

   Add the sweet potato puree and pasta; stir for 2 minutes until hot. Mix in the remaining milk and spinach, cooking until the leaves wilt. Take off the heat, add parmesan and season. Finish with extra parmesan if desired.