Sweet potato, spinach and coconut pasta
Ingredients
- 350g sweet potato, peeled and roughly chopped
- 1 garlic clove, chopped
- 15ml (1 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 350g tagliatelle
- 225g baby spinach
- 80ml (1/3 cup) coconut milk
- 5ml (1 tsp) dried chilli flakes, crushed
- small bunch fresh coriander, roughly chopped
Instructions
1
Preheat the oven to 190ºC.
2
Spread the sweet potato in a roasting tray with the garlic. Drizzle with the oil, season and bake until tender, about 30 minutes.
3
Cook the pasta in plenty of boiling salted water until al dente and drain.
4
Once the sweet potato is cooked, transfer the roasting tray to the hob, add the spinach and cook over low heat until the spinach is just wilted, about 2 minutes.
5
Add the pasta, coconut milk, chilli and coriander, toss to combine, adjust the seasoning. and serve immediately.
