Sweet Potato & Red Pepper Pasta

From EatingWell: September/October 2008 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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.	1 week 3 days ago
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!	1 week 5 days ago
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! AliciaAltieri	5 weeks 4 days ago
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!	6 weeks 5 days ago
Mine did not look like the picture, but it tasted great! Would definatley make it again. Josh, South Africa	8 weeks 4 days ago
Liked this a lot. I made it practically as written except I used fresh rosemary instead of the tarragon, and didn't use as much water as it called for (didn't seem to need it). I thought it had a lot of flavor, and my non-vegetarian husband loved it too. Nancy, Scotia, NY	8 weeks 4 days ago
I made this as is, with the exception of using the lemon zest from the lemon I used for juice. I found it so flavorful. Sweet, and savory. One of the best vegetarian meals I've had in a long time! LZ, Los Angeles, CA	8 weeks 4 days ago
I was so excited to make this, but I was very disappointed. It had no flavor, I ended up throwing it all away. The goat cheese I used gave it a very weird taste, so it might have been the problem. Ifeta, Aliso Viejo, CA	8 weeks 4 days ago
I'm sure the earlier reviewer meant to say that she substitute the basil for the tarragon and white cheddar for the goat cheese, because the recipe calls for tarragon and goat cheese... so she must have used basil and white cheddar as the substitutes, not the other way around. Grammar police (sorry), Southside, NY	8 weeks 4 days ago
This was really quite good, if in need of a bit more salt and pepper. It came together pretty quickly and easily. I would make it again. Emily, Castro Valley, CA	8 weeks 4 days ago