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
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.