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Sweet Potato & Sage Conchiglie Pasta with Grated Parmesan

  • Vegetarian
  • Pasta
  • Italian
  • Contains Dairy

A handful of fresh ingredients—sweet potato, sage, onion and garlic—make a sweet/savory pasta dish that's quick and easy to whip up in the kitchen this weeknight.

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Nutrition Per Serving

  • Calories 788
  • Carbs 126.9g
  • Fat 22.7g
  • Fibre 11.9g
  • Protein 20.2g
  • Sugar 19.5g

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  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring 2 pans of water to the boil, add stock to one and stir until dissolved, add salt to the other ready for the pasta.

  • 1.0 min

    Peel and finely chop the sweet potato into small 1 cm cubes.

  • 4.0 min

    Place the sweet potato on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven.

  • 5.0 min

    Cook the sweet potato until very soft and easily pierced with a fork (around 15-20mins)

  • 5.5 min

    Peel and finely chop the red onion.

  • 6.5 min

    Finely chop the fresh sage.

  • 7.5 min

    Heat the olive oil in a frying pan over medium-high heat.

  • 9.0 min

    Add the onion to the pan and cook until translucent (2-4 minutes).

  • 11.0 min

    Add the sage to the onions and cook until the sage is fragrant and slightly crispy.

  • 13.0 min

    When the onion and sage is cooked remove from the heat.

  • 13.5 min

    Add the pasta to the boiling water.

  • 22.5 min

    Drain the pasta.

  • 23.0 min

    Remove the sweet potato from the oven and add to the saucepan used to cook the pasta.

  • 24.0 min

    Using a potato masher, mash the sweet potato until roughly pureed.

  • 25.5 min

    Add the onion and sage mixture to the sweet potato puree, and stir through.

  • 26.0 min

    Place the saucepan with the sweet potato back on the heat.

  • 26.5 min

    Pour in the cream and stock and continue to stir until the puree becomes a sauce like consistency.

  • 28.0 min

    Add the pasta back to the saucepan and stir through the sauce until well coated.

  • 29.0 min

    Distribute the pasta among the serving bowls.

  • 30.0 min

    Serve with grated parmesan cheese

Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person, each cube makes 500ml.
50.00 Millilitres
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Shell Pasta
Shell Pasta
90.00 Grams
Cream
Cream
50.00 Millilitres
Fresh Sage
Fresh Sage
finely chopped
5.00 Leaves
Red Onion
Red Onion
finely chopped use half an onion per person
1.00 Whole
Sweet Potato
Sweet Potato
finely chopped
250.00 Grams
Parmesan Cheese
Parmesan Cheese
grated
8.00 Grams

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