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Sweet Potato & Red Pepper Pasta

September/October 2008

Your rating: None Average: 3.7 (160 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.



READER'S COMMENT:
"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 Recipe

38 Reviews for Sweet Potato & Red Pepper Pasta

02/13/2010
Anonymous

This is a regular in our household rotation. So simple to make and very filling. I make it just as the recipe is written and it has never let me down. My husband is a big meat eater and he does not mind eating this dish. I usually serve this with some type of green salad.

Comments
01/01/2010
Anonymous

I made this dish as is, except I used parmesan cheese instead of goat cheese. It had a lot of taste- I didn't need to add anything extra. I will be making it again!

Comments
12/31/2009
Anonymous

I just made this for the first time, and it was great! I followed the recipe exactly, except I used parmesan cheese instead of goat cheese. I am not normally a fan of bell peppers but thought the pepper taste was mild and delicious. I will definitely be making this again!

Comments
11/20/2009
Anonymous

With a little modification, this recipe is great. It definitely needs a little zip. I like to add some red pepper flakes. Sometimes I'll put in jalepeno chicken sausage which adds nice texture and spice. Size of the sweet potato is important! A small one goes a long way!

Comments
11/12/2009
Anonymous

I just made this for the second time. The first time it was a bit bland, so this time I added 2 extra cloves of garlic and nearly doubled the tomatoes. Also, last time my sweet potato was too large, so I selected a smaller one this time. I only had parsley, so I added 3 generous tablespoons of that, plus an extra splash of lemon juice. It was much more flavorful by just adding extras of what was called for in the recipe.

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