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Sweet Potato & Red Pepper Pasta

September/October 2008

Your rating: None Average: 3.7 (179 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

39 Reviews for Sweet Potato & Red Pepper Pasta

09/23/2009
Anonymous

This was so fast and easy to make, and it turned out wonderful. I added 1/2 tsp. of bouillon paste to the water + a splash of cheap chardonnay so I could put my "spin" on it. Enjoy!

Heather, San Francisco, CA

Comments
09/23/2009
Anonymous

I had to substitute the tarragon for basil and goat cheese for sharp white cheddar and it turned out very tasty. I think next time I'll add crushed red pepper flakes!

Amy Leist, Columbus, OH

Comments
09/23/2009
Anonymous

I wanted to love this, but found it bland. Adding more salt didn't help. Not a whole lot of flavor.

Frank Enbean, Bev Hills, CA

Comments
09/23/2009
Anonymous

So fast and easy. The kids loved it.

Debbie, Boca Raton, FL

Comments
09/23/2009
Anonymous

This was super! My entire family loved it and asked me to make it again soon. What a terrific way to use yams.

x, Smithfield, RI

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