I’ll write a *real* blog soon, but I did want to share this recipe with y’all because it turned out so deliciously.
Moving puts a real cramp in anyone’s diet, I think. Before you move, you’re trying to eat up everything you have, so you end up with a bunch of weird meals. Once you get to your new place, you’re starting your fridge and pantry mostly from scratch. So you go grocery shopping, get everything you think you need, come home to cook and then find that you don’t have any olive oil because why would you have thought to buy it because you always have it at ho – oh wait. To that end, we’ve had several delivery nights and nights of cereal for supper. Honestly, V would be happy having cereal for supper 4 nights out of the week if I didn’t strenuously object.
I basically halved this recipe to suit our needs, but I almost wish I hadn’t so we could’ve had leftovers. The pot was definitely scraped clean last night. AND, this is a one-pot dish!
Sweet Potato & Spinach Pasta (adapted from Build Your Bite)
Ingredients
- 1 box pasta (I used medium shells which absorbed the sauce really nicely)
- dash of EVOO
- 1/2 a white onion, diced
- 4 cloves of garlic, minced
- 1 large sweet potato, peeled and diced (fairly small)
- 5 cups vegetable broth
- S&P to taste
- pinch of sage
- pinch of thyme
- 2 1/2 cups fresh spinach
- 1/2 cup heavy whipping cream
- 1 1/4 cup grated Parmesan
Instructions
- Add the EVOO to a good-sized stockpot on medium heat. Drop in the diced onions, garlic, and sweet potato. Let that cook for 8-10 minutes until the sweet potato starts to get soft.
- Pour in the vegetable broth, pasta, and herbs and bring the pot to a boil. Mix well and cook for 10 minutes or until the pasta is al dente.
- Turning the heat to low, add the cream, Parmesan, and S&P; stir well.
- After the sauce has thickened, throw in the spinach and stir until it wilts.
Notes
- If you are halving the recipe, you may need more than 2 1/2 cups of vegetable broth in order to get all the pasta to cook. Just put in enough so that everything is covered by broth.
- I probably didn’t *exactly* halve the cream and the Parm. *shrug* So much the better. I may be entirely kidding myself to think that this recipe is healthy, considering all the aforementioned fat. But you can certainly adjust those amounts as you see fit.
- I definitely did not have sage or thyme on hand when I made this. I skipped it. It turned out fantastic anyway.
Sconnie Molly 