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.
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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.
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1.0 min
Peel and finely chop the sweet potato into small 1 cm cubes.
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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.
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5.0 min
Cook the sweet potato until very soft and easily pierced with a fork (around 15-20mins)
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5.5 min
Peel and finely chop the red onion.
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6.5 min
Finely chop the fresh sage.
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7.5 min
Heat the olive oil in a frying pan over medium-high heat.
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9.0 min
Add the onion to the pan and cook until translucent (2-4 minutes).
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11.0 min
Add the sage to the onions and cook until the sage is fragrant and slightly crispy.
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13.0 min
When the onion and sage is cooked remove from the heat.
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13.5 min
Add the pasta to the boiling water.
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22.5 min
Drain the pasta.
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23.0 min
Remove the sweet potato from the oven and add to the saucepan used to cook the pasta.
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24.0 min
Using a potato masher, mash the sweet potato until roughly pureed.
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25.5 min
Add the onion and sage mixture to the sweet potato puree, and stir through.
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26.0 min
Place the saucepan with the sweet potato back on the heat.
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26.5 min
Pour in the cream and stock and continue to stir until the puree becomes a sauce like consistency.
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28.0 min
Add the pasta back to the saucepan and stir through the sauce until well coated.
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29.0 min
Distribute the pasta among the serving bowls.
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30.0 min
Serve with grated parmesan cheese
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