Sweet Potato Pasta
This comforting one-pot pasta dish combines tender penne, sweet potatoes, and fresh spinach in a creamy parmesan sauce.
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 pound penne pasta
- 3 tablespoons olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon thyme
- 1 large sweet potato diced (about 2 cups)
- 2 1/2 cups fresh chopped spinach
- 1/2 cup heavy whipping cream
- 1 1/4 cups freshly grated parmesan cheese
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced sweet potato, minced garlic, and diced onion. Cook for 8-10 minutes until sweet potatoes soften and onions are translucent.
- Add penne pasta, ground sage, thyme, and vegetable broth to the pot. Bring to a boil and let it simmer for about 10-11 minutes, stirring often.
- Once pasta is nearly cooked, lower the heat to a gentle simmer. Stir in parmesan cheese, heavy whipping cream, salt, and pepper, and cook for 3-6 minutes until the sauce thickens.
- Add chopped spinach and cook for 1-2 minutes until wilted. Serve garnished with extra parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.