Sweet potato tagliatelle with roasted red pepper cream sauce
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Karen Thomas
Sweet potato tagliatelle with roasted red pepper cream sauce
Serves: 2
Prep time: 20 minsTotal 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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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
- 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.
- 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.
- Meanwhile, cook the asparagus briefly in boiling water for about 2 minutes, then drain and refresh in cold water.
- 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.
