My husband and I really liked this dish. I made a few changes in order to combat the comments from people about it not having enough flavor. I added about 1/2 tsp crushed red pepper, some thinly sliced red onion, some fresh dill and an extra clove of garlic. Delicious!
Sweet Potato & Red Pepper Pasta
From EatingWell: 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.
40 Reviews for Sweet Potato & Red Pepper Pasta
This dish was fantastic! I did do a few substitutions as we do not like whole tomatoes in our family, instead we diced some sun-dried tomatoes, used fresh basil instead of the other herbs, and parmesan for the goat cheese. We also added grilled chicken to get a little more protein. It was very flavorful, packed with vegetables and was a huge hit!
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.
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!
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!