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Plated meal

Sweet Potato & Sage Conchiglie Pasta with Grated Parmesan

  • Vegetarian
  • Pasta
  • Italian
  • Contains Dairy

A handful of fresh ingredients—sweet potato, sage, onion and garlic—make a sweet/savory pasta dish that's quick and easy to whip up in the kitchen this weeknight.

Nutrition Per Portion

  • Calories

    788

  • Carbs

    126.9g

  • Fat

    22.7g

  • Fibre

    11.9g

  • Protein

    20.2g

  • Sugar

    19.5g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring 2 pans of water to the boil, add stock to one and stir until dissolved, add salt to the other ready for the pasta.

  • 1.0 min

    Peel and finely chop the sweet potato into small 1 cm cubes.

  • 4.0 min

    Place the sweet potato on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven.

  • 5.0 min

    Cook the sweet potato until very soft and easily pierced with a fork (around 15-20mins)

  • 5.5 min

    Peel and finely chop the red onion.

  • 6.5 min

    Finely chop the fresh sage.

  • 7.5 min

    Heat the olive oil in a frying pan over medium-high heat.

  • 9.0 min

    Add the onion to the pan and cook until translucent (2-4 minutes).

  • 11.0 min

    Add the sage to the onions and cook until the sage is fragrant and slightly crispy.

  • 13.0 min

    When the onion and sage is cooked remove from the heat.

  • 13.5 min

    Add the pasta to the boiling water.

  • 22.5 min

    Drain the pasta.

  • 23.0 min

    Remove the sweet potato from the oven and add to the saucepan used to cook the pasta.

  • 24.0 min

    Using a potato masher, mash the sweet potato until roughly pureed.

  • 25.5 min

    Add the onion and sage mixture to the sweet potato puree, and stir through.

  • 26.0 min

    Place the saucepan with the sweet potato back on the heat.

  • 26.5 min

    Pour in the cream and stock and continue to stir until the puree becomes a sauce like consistency.

  • 28.0 min

    Add the pasta back to the saucepan and stir through the sauce until well coated.

  • 29.0 min

    Distribute the pasta among the serving bowls.

  • 30.0 min

    Serve with grated parmesan cheese

  • Ingredients

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person, each cube makes 500ml.

    Olive Oil

    1 tablespoon per person

    Shell Pasta

    Cream

    Fresh Sage

    finely chopped

    Red Onion

    finely chopped use half an onion per person

    Sweet Potato

    finely chopped

    Parmesan Cheese

    grated

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