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Sweet Potato & Red Pepper Pasta

September/October 2008

Your rating: None Average: 3.7 (176 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

09/05/2014
Took suggestion & roasted vegetables

Okay, so I took suggestions from other reviewers and I cut the potato and pepper into a large dice. Then I roasted them along with a few plum tomatoes cut in half. To do so I tossed them with olive oil and roasted quickly at 400F. This resolved a lot of the "cons" noted among reviewers for me. The small amount of goat cheese is not enough protein for a dinner like this, though.

tasty, pretty
Comments
02/25/2013
Anonymous
Disgusting

Did not like this at all. Texture, taste, smell...all bad. Will not make again.

None
Comments
07/08/2012
Anonymous
Great! Easy and healthy!

This recipe was extremely delicious, however the vegetables cook weird if you follow it step by step. After I cut the sweet potatoes and red pepper, I put them on foil paper and roasted them in the oven at about 450 for ten minutes. Then I added them to the garlic and oil. It made the flavors come out so much better and they had a better crunch. I also used feta cheese instead of goat cheese, and it tasted wonderful with the red peppers. I only recommend making your own sauce to go with it, like a vinaigrette sauce, because it can be sort of bland.

Easy, Nutritious, Flavorful
Comments
06/12/2012
Didn't like the goat cheese but otherwise good

I thought the meal itself was very easy to make and filling. The only part that I didn't like was the goat cheese. Next time I might use seasoned cooking cream instead just to have the creamy texture. I also took the advice of other reviews and used the food processor to cut up the potato, worked great

Comments
01/24/2012
Anonymous
Not terrible, but needs improvement

This dish was just ok. I used basil instead of tarragon, but other than that I followed the recipe exactly. I admit I like strong flavors, so I felt this dish needed a little something more. It actually tastes better cold today than it did last night! I think I may try adding sauteed onions or red pepper flakes to some of the left overs to see if that helps. Oh, and I used very good goat cheese and fresh basil, so I don't think that was the problem. Also shredding the sweet potato in the food processor made that part super quick and easy!

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