Sweet Potato Pasta
Where I grew up, there is no fall. There is only extended summer. Which is unfortunate because now that I am blessed enough to live in a 4-season town, Autumn is one of my favorite times of year. It’s the beautiful colors and gorgeous trees, the fun a festive flavors and comfy sweaters.
Sweet Potato is one of those flavors that pops up around this time of year, but I like to eat them all year long. Kerri and I once again experimented in the kitchen, a little cautious after our failed cheerio disaster. The result: A Creamy Sweet Potato Pasta made with greek yogurt, sweet potatoes, whole wheat rotini, spinach and some flax seeds.
Sweet Potato Pasta:
2 Cups Whole Wheat Pasta
2 medium Sweet Potatoes
1/2 Cup Non-fat Milk
1/3 Cup Plain Non-fat Greek Yogurt
1 Cup Spinach
Drizzle of Olive Oil
Garlic and Herb Seasoning
Pinch of Flax Seeds
1.) Wash and pierce sweet potatoes. Microwave for 10 minutes until soft.
2.) Peel off skins (eat or discard) and mash together the sweet potato, milk, greek yogurt, and seasoning.
3.) Meanwhile, boil noodles until cooked. Drain, leaving 3/4 Cup of water with noodles.
4.) In a large saucepan, drizzled with olive oil, add sweet potato mixture. Add Spinach. Bring to heat until spinach cooks down.
5.) Add in pasta and water. Mix until well-blended; top serving with flax seeds.
It was easy enough to make even in the dorm kitchen and we loved it! Even though it’s only the beginning of October, it already feels like Thanksgiving is near. All the stores have their festive fall decorations and so many websites have their Thanksgiving recipes…I like the holiday as much as the next person, but geez can we slow down?! I need all the time I can get to bake the ridiculous amount of autumn recipes I found on Pinterest ;)
If you like sweet potatoes, you may also like: Stuffed Sweet Potato
Posted on October 3, 2012, in College, Recipes and tagged autumn, college, Cooking, Dinner, Dorm, Fall, fitness, Food, health, recipe, sweet potato pasta, vegetarian, Wellness. Bookmark the permalink. 4 Comments.