Pasta with sweet potato and goat's cheese
Orange sweet potato (kumara)
300 g, peeled, diced
Dry wholemeal pasta
200 g, (spirals)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
300 g, halved
Fresh flat-leaf parsley
1 tbs, chopped
1 clove(s), crushed
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 35–40 minutes or until golden and tender. Cool slightly.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain well. Combine beans, tomatoes, rocket, cheese, sweet potato and pasta in a large bowl.
- Whisk oil, juice, parsley and garlic in a small bowl. Season with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve.