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Photo of Pasta with sweet potato and goat's cheese by WW

Pasta with sweet potato and goat's cheese

4 - 11
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
For an even quicker meal, roast the sweet potato a day ahead and refrigerate until required.


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)

Cherry tomatoes

300 g, halved


60 g

Soft goat's cheese

80 g

Olive oil

1 tbs

Lemon juice

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.