Category
Vegan
Servings
2
Cook Time
30 minutes
Our Gluten-Free, Vegan pasta with sweet potato and lemon. Fresh and fulfilling.
The lemon and sweet potato balances the earthy tones of fresh rosemary, making this a great dish for light lunches and picnics alike.
This recipe is great as it is, but why not add some lemon & peppered chicken if you want to change it up.
Ingredients
1 medium sweet potato, peeled and cut into 1cm pieces
4 cloves garlic, skin on
1 sprig rosemary
2 tbsp olive oil
Salt and freshly ground black pepper
2 small lemons, halved
Large handful pine nuts
2 tbsp freshly chopped flat-leaf parsley
300g Dell'Ugo Fresh Penne (Buy now)
Extra virgin olive oil, to drizzle
Directions
Preheat the oven to 200°C, Gas Mark 6. Place the sweet potato, garlic and rosemary in a small roasting tin and season well. Drizzle with the olive oil and turn to coat. Add the lemon halves and cook for 15-20 minutes until the potato has softened and lightly browned.
Meanwhile lightly toast the pine nuts in a frying pan over a medium heat.
Cook the pasta according to pack instructions and drain.
Squeeze 2-3 of the lemons halves over the sweet potato, then squeeze out the pulp from the garlic cloves, removing the skin and stir well.
Add the pasta and parsley and stir to coat. Divide between 2 bowls and scatter over the pine nuts. Serve with a drizzle of extra virgin olive oil.
