Healthy Sweet Potato Tomato Sauce For Pasta
An adaptable and delicious sweet potato pasta sauces. A chunky base for anything you want to throw into it, vegetables, chicken or sausage. Try it tonight!
Servings 4 people
Calories 419kcal
Ingredients
- 2 sweet potatoes
- Olive oil
- Butter
- 1 medium onion diced
- 1 red pepper diced
- 200 grams chorizo sliced in half lengthways then sliced into half moons
- 2 - 3 tablespoons tomato paste
- 250 ml stock anything goes, I used chicken
- 70 grams parmesan finely grated
- Salt
- Pepper
Instructions
- Preheat your oven to 170 degrees celsius.
- Prick the sweet potatoes a few times with a sharp knife, rub all over with olive oil and a sprinkle of salt and wrap tightly in tin foil.
- Bake for 1.5 - 2 hours until super soft. Let cool and then peel the skins off with your hands and rewrap. You can plan ahead and do this step a day, or even a few days in advance.
- Boil them instead if you like, but I have to be honest they are much sweeter going this route.
- Get a pot of boiling salted water on for your pasta - timing is the key with pasta - you don't want the pasta hanging around in a strainer while you finish the sauce, it should go in at the last minute so drop your pasta in when the sauce is probably about 50% finished.
- Puree the sweet potatoes, either with a stick mixer or the base of a food processor. Throw in a good pinch of salt and pepper, a couple of teaspoons of olive oil or melted butter. You could even throw a tablespoon of greek yoghurt or sour cream in the make it really silky.
- Back into a pan squeeze a couple of tablespoons of tomato paste into the middle of the pan and let it sizzle for 1 - 2 minutes then mix through the onions and cook for another couple of minutes.
- Add your stock to the pan, I had a leftover roast chicken carcass from the night before I quickly turned into a stock. Anything stock wise would go here, I actually think miso would be a fun addition!
- Let it bubble for a couple of minutes before adding the pureed sweet potato and mixing really well. Add a splash of the pasta cooking water.
- Add the parmesan in, a couple of handfuls at a time and let it melt in.
- I like a dash of cream here too but it isn't necessary.
- Throw your cooked pasta straight in and let it really gently bubble away for a minute or so, letting the pasta absorb some of the saucy deliciousness.
- Try for seasoning, this is where I add a couple of teaspoons of sugar if needed but it does depend on your potatoes. Remember to season it as YOU like.
- Serve with a big old pile of grated fresh parmesan on top, the way the good lord intended.
Notes
- You can boil the sweet potatoes instead, it just doesn't give as much flavour.
- I've only put red onions and peppers in the sauce as it was all I had around. Double the sweetness by throwing some red tomatoes and carrots in there too. This is to use up anything languishing in your crisper drawer.
- This is definitely a base you could put anything in. Italian sausage would be a great addition!