Meals and Courses

Sweet Potato and Spinach Penne

cook 20 mins
Tags: Quick eats
Ingredients
  • 2 sweet potatoes, peeled and cut into bite-sized pieces
  • 1 head of garlic, cloves separated
  • 4 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 400 g (13 oz) penne
  • 200 g (7 oz) baby spinach leaves
  • 50 g (2 oz) feta cheese
  • salt and pepper
Directions
  • Place the sweet potato and garlic on a baking sheet. Drizzle over 2 tablespoons of the oil and toss until coated, then season. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until the sweet potato is soft and lightly charred.
  • Squeeze the garlic out of its skin into a bowl and mash lightly with a fork to form a paste, then stir in the vinegar and remaining oil. Season well.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Tip in the spinach, then drain and return to the pan.
  • Stir the garlic sauce into the pasta with the roasted sweet potato. Spoon on to serving plates and serve with the feta cheese crumbled over.
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