Sweet Potato Pasta
300g sweet potato peeled and cut into small cubes
300g dried pasta shapes
100g frozen peas
2 tbsp 1% fat milk
150g low-fat natural yoghurt
40g reduced fat hard cheese finely grated
1 pinch ground black pepper
1. Cook the sweet potato chunks in simmering water for 12-15 minutes, until tender. Drain well.
2. Cook the pasta shapes in a large saucepan for 6-8 minutes, or according to pack instructions, until
tender. Drain well then return to the saucepan.
3. Stir the sweet potato chunks and frozen peas through the pasta. Add the milk and yogurt and heat gently
for 1-2 minutes. Serve, sprinkled with the cheese and a little ground black pepper.
Tip 1: You could use butternut squash as an alternative to sweet potato.
Tip 2: Add extra vegetables if you like, such as chopped red pepper and sweetcorn.