Spaghetti with Roasted Sweet Potato and Spinach

Large large spaghetti with roasted sweet potato and spinach

Simple to cook and bursting with flavour


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Spaghetti with roasted sweet potato and spinach
Large spaghetti with roasted sweet potato and spinach

Summary

  • serves
    1
  • kcal per serving
    420
  • cooking time
    25 mins
  • prep time
    5 mins
  • fat percentage
    1.8%
  • fat per serving
    5.2g
  • saturates per serving
    2.3g
  • carbohydrate per serving
    81.3g
  • sugar per serving
    9.5g
  • fibre per serving
    2.9g
  • protein per serving
    14.3g
  • salt per serving
    1.1g
  • vegetarian
    Yes
  • vegan
    Yes
  • gluten free
    No
  • lactose free
    No
  • Ingredients

  • 10g Pecorino cheese or Parmesan, finely grated
  • 70g spaghetti, dry weight
  • 150g sweet potatoes, peeled and cut into 1cm cubes
  • 60g fresh baby spinach leaves
  • 1 vegetable stock cube
  • 1 sprinkle dried mixed herbs
  • freshly ground black pepper
  • Rapeseed Oil Spray
  • Tips

    Swap the sweet potato for pumpkin

    Instructions

    1.

    Pre-heat the oven to 200C, 400F, gas mark 6. Place the potato cubes onto a non-stick baking tray and spray lightly with the rapeseed oil and place in the oven to bake.

    2.

    After the potatoes have been in the oven for 10-12 minutes bring a large pan of water to the boil and add the stock cube and the spaghetti and cook for 10-12 minutes stirring occasionally.

    3.

    1 minute before then end of the cooking of the spaghetti add the fresh spinach leaves, stir and cook for just 30-40 seconds more, Drain immediatly and transfer to a warmed pasta bowl.

    4.

    Remove the roasted sweet potato from the oven and sprinkle over the spaghetti and spinach. Srinkle over the dried mixed herbs and the grated pecorino or parmesan. Serve straight away

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