Sweet Potato & Red Pepper Pasta

Sweet Potato & Red Pepper Pasta

44 Reviews
From: EatingWell Magazine, September/October 2008

Here's a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

Ingredients 4 servings

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  • 8 ounces whole-wheat angel hair pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato, (about 1 medium)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • ½ cup water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon white-wine vinegar, or lemon juice
  • ¾ teaspoon salt
  • ½ cup crumbled goat cheese


  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
  2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
  3. Drain the pasta, reserving ½ cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 411 calories; 11 g fat(3 g sat); 11 g fiber; 68 g carbohydrates; 14 g protein; 74 mcg folate; 7 mg cholesterol; 9 g sugars; 0 g added sugars; 16,177 IU vitamin A; 65 mg vitamin C; 92 mg calcium; 3 mg iron; 567 mg sodium; 700 mg potassium
  • Nutrition Bonus: Vitamin A (324% daily value), Vitamin C (108% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2 fat

Reviews 44

October 04, 2018
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By: KristenG
I followed the recipe exactly and it turned out fine. I made it for my family of 8, and while we all thought it was fine, it wasn't our favorite recipe, so I won't make it again. Though it was a nice change from our usual meals.
January 03, 2018
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By: Megan
This was yummy! At first I wasn't sure about shredding the sweet potato, but the idea of it being hard for the kiddos to pick around encouraged me to do it. I'm so glad that I did. The process may be a bit tedious, but it's so worth it. I like the texture it gave the pasta. That paired alongside the red pepper was perfect. I did make some changes to it, however. None of them are major (at least to me they weren't), but for those who struggled with the flavors of this recipe might want to give them a try. Instead of using white wine vinegar, I used the lemon juice; I knew I would like the flavor of the lemon over that of the vinegar. Since I thought that the recipe needed a bit more color variety, I added a cup of spinach. I also changed the spices; I didn't have tarragon so I used: 1/2tsp of thyme, and about 1tsp of rosemary. Delish! I will definitely be adding this one to the family's monthly rotation. Yum. Yum.
October 15, 2017
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By: mludowise
Love this dish. Really easy to make with a food processor and delicious. Been making it frequently over the last 6. years.
June 28, 2017
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By: Catherine Pedersen
Loved the taste, but the texture was a bit off for me. I believe an easy fix for those who agree, would be to make a sort of purê with the sweet potato and then mix the ingredients.
February 27, 2015
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By: EatingWell User
Loved it Made this tonight. Added dry sauteed mushrooms. I loved it. Pros: Quick and easy Cons: None
September 05, 2014
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By: jhlongbeach
Took suggestion & roasted vegetables Okay, so I took suggestions from other reviewers and I cut the potato and pepper into a large dice. Then I roasted them along with a few plum tomatoes cut in half. To do so I tossed them with olive oil and roasted quickly at 400F. This resolved a lot of the cons noted among reviewers for me. The small amount of goat cheese is not enough protein for a dinner like this, though. Pros: tasty, pretty Cons: Not enought protein
February 25, 2013
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By: EatingWell User
Disgusting Did not like this at all. Texture, taste, smell...all bad. Will not make again. Pros: None Cons: Fairly easy to prepare and assemble.
July 08, 2012
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By: EatingWell User
Great! Easy and healthy! This recipe was extremely delicious, however the vegetables cook weird if you follow it step by step. After I cut the sweet potatoes and red pepper, I put them on foil paper and roasted them in the oven at about 450 for ten minutes. Then I added them to the garlic and oil. It made the flavors come out so much better and they had a better crunch. I also used feta cheese instead of goat cheese, and it tasted wonderful with the red peppers. I only recommend making your own sauce to go with it, like a vinaigrette sauce, because it can be sort of bland. Pros: Easy, Nutritious, Flavorful Cons: Weird texture, needs sauce
June 12, 2012
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By: aneace85
Didn't like the goat cheese but otherwise good I thought the meal itself was very easy to make and filling. The only part that I didn't like was the goat cheese. Next time I might use seasoned cooking cream instead just to have the creamy texture. I also took the advice of other reviews and used the food processor to cut up the potato, worked great
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