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Sweet potato tagliatelle with roasted red pepper cream sauce


Serves: 2
timePrep time: 20 mins
timeTotal time:
Sweet potato tagliatelle with roasted red pepper cream sauce
Recipe photograph by Karen Thomas

Sweet potato tagliatelle with roasted red pepper cream sauce


Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
426Kcal
Fat
23gr
Saturates
4gr
Carbs
39gr
Sugars
14gr
Fibre
8gr
Protein
11gr
Salt
1.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 3 roasted red peppers from a 450g jar, drained and sliced
  • 100ml single soya cream alternative
  • 2 garlic cloves, crushed
  • 2 tbsp shredded basil
  • 1 tbsp olive oil
  • 1 x 300g pack sweet potato tagliatelle
  • 100g fine asparagus, cut into thirds
  • 100g young spinach
  • 2 tbsp toasted pumpkin and sunflower seeds

Step by step

  1. Whiz two thirds of the red peppers to a purée with the soya cream, half the garlic, the basil and some seasoning, using a hand-held blender or liquidiser.
  2. Heat the oil in a sauté or frying pan, add the rest of the garlic and the sweet potato tagliatelle and toss together gently over a medium-high heat for a couple of minutes. Add 2-3 tablespoons of water and stir-fry for 3-4 minutes or until the tagliatelle is tender but still with some bite.
  3. Meanwhile, cook the asparagus briefly in boiling water for about 2 minutes, then drain and refresh in cold water.
  4. Mix the spinach into the tagliatelle, add the sauce and heat through. Toss together, adding the asparagus and the rest of the pepper. Divide between 2 bowls and scatter over the seeds.
Chef quote
Sweet potato tagliatelle is a lower-carb alternative to pasta, and has the benefit of extra fibre and vitamins C, A and E. Soya cream is a good dairy-free alternative that is high in essential fatty acids.

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