Pasta with sweet potato and goat's cheese
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
For an even quicker meal, roast the sweet potato a day ahead and refrigerate until required.
Ingredients
Orange sweet potato (kumara)
300 g, peeled, diced
Wholemeal pasta, dry
200 g, (spirals)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Cherry tomatoes
300 g, halved
Rocket
60 g
Soft goat's cheese
80 g
Olive oil
1 tbs
Lemon juice
1 tbs
Fresh flat-leaf parsley
1 tbs, chopped
Garlic
1 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
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.
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