I pretty much always have sweet potatoes on hand because they’re the candy of the vegetables. I like veggies, but when they taste like dessert just naturally? Well, I’m super in.
This Parmesan sweet potato pasta has cheese, spinach, garlic, thyme, and of course, has lots of roasted sweet potatoes. It’s super easy and just takes a little time to roast the sweeties before you add them to the pasta. But that’s just a sit and wait thing, so no biggie.
You can use any kind of pasta you like for this, but I found some orecchiette that just looked fun. Feel free to substitute with rotini, linguine… whatever you have on hand.
I definitely use pasta dishes as my go-to budget friendly filler. Well, that and a bunch of grains like quinoa. Here are a few more sweet potato recipes that I rely on that you can steal. I especially recommend that sweet potato shepherd’s pie!
- Southwest sweet potato shepherd’s pie
- Sweet potato pizza with avocado cream
- Sweet potato breakfast skillet
- Roasted hasselback sweet potatoes
Let me know if you try this spinach and Parmesan sweet potato pasta!
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Ingredients
- 3 Tbsp butter
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 3 Tbsp flour
- 1½ cups chicken or vegetable broth
- ¼ cup Parmesan cheese
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 12 ounces orecchiette pasta (or pasta of your choice)
- 2 cups fresh sweet potato, peeled and cubed
- 1-2 handfuls fresh spinach
- 2 Tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400F. Spread sweet potatoes evenly on a sheet pan lined with parchment and drizzle with olive oil. Cook for 20-25 minutes until slightly browned and fork tender.
- Meanwhile, boil pasta according to package directions (about 12 minutes for orecchiette). While it's boiling, begin the sauce.
- Melt the butter over medium heat. Add the garlic and thyme and saute for about two minutes. Add the flour and stir well until smooth and thick. Add the broth in 1/4 cup increments, constantly stirring and letting it thicken slightly before adding more liquid. Add in Parmesan cheese, lemon juice, and 1/2 tsp of salt and mix well.
- When the pasta is ready, add in the spinach and let it wilt in the hot pasta. Pour the pasta into the sauce pan and mix. Mix in the sweet potatoes and top with some additional Parmesan to serve. Enjoy!
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
