Sweet Potato & Red Pepper Pasta

September/October 2008

Your rating: None Average: 3.7 (198 votes)

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.

"The flavors were good, but the texture is strange. I would've much preferred roasted sweet potatoes and bell peppers. The shredding of the sweet potatoes is a lot of work for an odd result. "
Sweet Potato & Red Pepper Pasta

40 Reviews for Sweet Potato & Red Pepper Pasta

Not terrible, but needs improvement

This dish was just ok. I used basil instead of tarragon, but other than that I followed the recipe exactly. I admit I like strong flavors, so I felt this dish needed a little something more. It actually tastes better cold today than it did last night! I think I may try adding sauteed onions or red pepper flakes to some of the left overs to see if that helps. Oh, and I used very good goat cheese and fresh basil, so I don't think that was the problem. Also shredding the sweet potato in the food processor made that part super quick and easy!

easy, nice light, sweet flavors

I made this mostly according to the recipe, but added a little extra garlic powder, used lemon juice as was one of the options, and used basil instead of tarragon. I would not call it bland, though I see where people might be coming from in saying that. I think it is just a nice, light, sweet meal that integrates some extra veggies. I had hesitated to make this for quite some time because I was slightly weirded out by the sweet potatoes, but they are very light and meld nicely with the dish. I would definitely make this again!

Comments (1)


Anonymous wrote 1 year 31 weeks ago

I agree with this assessment.

I agree with this assessment. The dish was simple to make and did not lack flavor. I rarely follow a receipe start to finish and did make a few adjustments as I went. This was made for my girlfriend and I during lent and she loved it (asked me to make it again several times). I would say give it a try.

Surprisingly Cheesy, but pretty good

Cooking this recipe was a little strange-- the vegetable mixture seemed oddly watery while it was cooking, and I'm still unsure what "tender-crisp" means... But when it was all mixed together, it fit, texture-wise (despite what the other reviews have been saying). It was a lot creamier/cheesier than I expected it to be, which wasn't a bad thing at all; I'm a huge goat cheese fan! I just didn't anticipate it. I'd also recommend more garlic and more parsley than the recipe calls for. But it was delicious and very satisfying!

great flavor, unique taste/texture of sweet potato, satisfying
Another winner

Trying to make Mondays meatless in my house and made this for dinner the other day. 4 of the 5 of us really really liked it...the 5th one is tough with anything that isn't a meat-lover's pizza. I used ingredients I already had, so some slight changes. Skipped the red pepper since I didn't have one and swapped normal goat cheese for fig goat cheese. Was hesitant about that swap but it worked. Shredded the sweet potato in the food processor.

Meatless, easy, kid-friendly
Delicious! Flavoursome!

After reading other user comments, I was a bit afraid to follow the recipe as given. I was tempted to try adding flavour as so many other users recommended. I resisted and am so happy. This was an amazing dish - so quick to prepare and I think the flavours are not only strong but delicious!

For those who called the dish bland, I can only assume they were either not using real goat cheese, or not using fresh tarragon. The combination of these two ingredients was just amazing. And I was wary - I really wanted a more traditional italian herb to use ie: oregano or thyme. I'm very glad I didn't.

The dish was perfect. Can't wait to have it again.

Really quick, easy, delicious

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