Sweet potato pasta


  • 300g pasta shapes
  • Ground black pepper
  • 40g reduced fat Parmesan or mature cheese, finely grated
  • 150g low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 100g frozen peas
  • 300g sweet potato, peeled and cut into small cubes

1. Cook the sweet potato chunks in simmering water for 12-15 minutes, until tender. Drain well. 2. Cook the pasta shapes in a large saucepan for 6-8 minutes, or according to pack instructions, until tender. Drain well then return to the saucepan. 3. Stir the sweet potato chunks and frozen peas ...

View full recipe at SpringPad


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