Sweet Potato Alfredo Penne

February 27, 2017

Tasty summer pasta with a twist.

  • Prep: 20 mins
  • Cook: 25 mins


400 g Sweet Potato, peeled, chopped

1 1/2 cups milk

375 g penne

1 tbsp oil

2 garlic cloves, crushed

60 g baby spinach leaves

1/2 cup finely grated parmesan


1Preheat oven to 220C /200C. Place sweet potato on a baking paper lined oven tray. Drizzle with oil and bake for 15-20 minutes until tender. Puree with 1 cup milk until smooth.

2Meanwhile, cook pasta in a large saucepan until al dente. Drain well.

3Heat remaining oil in large pan and sauté garlic for 1 minute. Add puree and pasta to pan. Cook, stirring for 2 minutes until hot. Stir in remaining milk and spinach. Cook, stirring, until spinach has wilted.

4Remove from heat and stir in parmesan. Season to taste. Serve topped with extra parmesan.

5Tip: Stir cooked, shredded chicken, canned tuna or crispy salami through pasta if preferred.