Sweet Potato and Pine Nut Pasta


  • 400 g sweet potatoes, peeled and cut into chunks
  • 200 g low-fat soft cheese
  • 2 tablespoon tomato puree (I’ve used sun dried tomato puree)
  • 250 g pasta, dried
  • 150 g broccoli, broken into small pieces
  • 1 medium courgette, halved lengthways and thinly sliced
  • 25 g pine nut kernels, lightly toasted,
  • 1 teaspoon parsley, or basil leaves

How to:

Cook the sweet potato in boiling, lightly salted water until tender, about 15-20 minutes, Drain well, then mash and cool slightly. Stir in the low fat soft cheese and tomato puree. Season. Keep warm over a low heat whilst cooking the pasta, stirring often. If needed, add 2-3 tbsp boiling water to thin the sauce down.

Cook the pasta in a large saucepan of lightly salted boiling water for 10-12 minutes, or according to pack instructions, adding the broccoli and courgette for the final 5 minutes. Drain thoroughly and share between 4 warm bowls or plates. Spoon the sauce over the pasta and scatter the pine nuts and chopped parsley or basil leaves over the top.

Recipe via: Weight Watchers

By | 2017-08-09T17:33:06+01:00 September 9th, 2009|Cooking, Pasta, Vegeterian|