Thursday, December 8, 2011

Winter Veg Pasta with Sweet Potato Sauce

Just because the air is cold and the ground is frozen doesn't mean you can't have fresh vegetables in every meal you prepare. As we are in full swing of the holidays and our waist bands get a smidge tight it is important to have an easy go to healthy recipe. This is it; full of vegetables, lean meats, and flavor you will love.

Now, I admit I may have exaggerated the easy to make part...wait, don't go! It is easy to make, but there is a little prep time with the sweet potatoes. Unless you have a wee baby in the home, like myself, and are frequently stemming vegetables into complete submission and then pureeing them to the end of any form they once had, you probably won't have loads of sweet potato puree just sitting in your freezer, or see making some for this pasta as a great opportunity to stock up. But really is so easy to peel a sweet potato and steam or boil it, it just takes a little time. So get out those winter veggies, pull out the pasta, and start cooking, because you are going to love this.

Winter Veg Pasta with Sweet Potato Sauce
Recipe and Pictures by Caroline
Makes 4 servings

2 skinless chicken breasts, cubed (or omit for a vegetarian option)
1 tbsp extra virgin olive oil
1 medium onion, diced
2 large carrots, peeled, halved lengthwise, and chopped
2 ribs celery, halved lengthwise, and chopped
2 tsp dried basil (or 1/2 cup fresh)
2 tsp dried oregano
2 cloves garlic, minced
1 Roma tomato, chopped
1 medium sweet potato, peeled and sliced
1/2 cup chicken or vegetable broth
12 oz short pasta


  1. In a large skillet, heat olive oil over medium high heat. Add onion, celery, carrots and cook until they soft, but not browned. Add herbs and garlic and continue to cook for 2 or 3 minutes, turning occasionally. Add tomato, sweet potato puree (directions in step two), and chicken broth, bring to a boil. Add cubed chicken, reduce heat cover tightly, stir occasionally and cook for another 20 minutes, or until chicken is cooked through.
  2. To prepare the sweet potatoes: peel and slice the sweet potato. Either steam or boil sweet potato until it become very soft. Put sweet potato and some of the water in a blender and puree until it is a very smooth consistency.
  3. Meanwhile (again) bring a large saucepan of water to boil with a pinch of salt. Cook pasta to package directions. 
  4. Add vegetable mixture to pasta and mix together until well combined. Serve warm and enjoy.


Ashley Miller said...

As another mom who purees veggies into submission, I offer this tip on sweet potatoes: roast them, skins on, pierced with a fork at 400 degrees for about an hour or until soft. Slice down the middle and scoop out the flesh and stir or puree in a food processor. We don't have a dishwasher, so any baby food prep that doesn't involve more dishes is a good thing.

Rachel said...

Can't wait to try this one. Sounds delicious

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