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!
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
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.
I was so excited to make this dish, but was then a little disappointed! I followed the directions exactly except I used thyme instead of tarragon, but found this dish had NO flavor! It looked awesome and had a good texture, just no taste!
This dish was so good. I used thyme instead of tarragon, feta instead of goat cheese and a little crushed red pepper on top for some spice. The taste and texture is so different from your everyday meal that it was truely a memorable meal. I will definitely make this again. It is the season for sweet potatoes...you got to make this one!
This was so good! I forgot the Terragon, and used fetta instead of goat cheese. And I don't think I added enough water because it got kind of sticky when I put it all together, but it tasted wonderful!