These days more and more people are vegetarians which poses a new cooking challenge for some of us. The challenge is how to whip up something tasty that looks good, is filling and can stand alone without a meat accompaniment. For me pasta and rice are good places to start, and this pasta/sweet potato dish has a nice combination of flavors, is easy to fix and economical. It’s hard to beat those qualities, especially when everyone asks for seconds!
2 c. sweet potato cut into bite size cubes
1/2 t. each sugar, cinnamon and chili powder
8 oz. rigatoni
1/3 c. peanut butter
1 3 oz. pkg. cream cheese, cut up
2 t. Asian chili sauce (I used Sriracha sauce)
1 T. soy sauce
6 green onions, thinly sliced
Preheat oven to 450. Oil a rimmed baking pan; set aside. Place sweet potato cubes in a bowl. Toss with 1 T. olive oil, sugar, chili powder and cinnamon. Spread in oiled pan; bake until tender, about 20 minutes.
Cook pasta, drain, reserve 1 c. pasta water.
In saucepan combine peanut butter, cream cheese, chili sauce, soy sauce; whisk in 3/4 c. pasta water. stir over medium heat until heated. If it seems too thick, add remaining pasta water. Stir in most of the green onions.
Serve sauce over pasta mixed with sweet potatoes; tope with remaining onions. Makes 4 generous servings.
There’s a surprise ingredient here. Can you guess which one?
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