Sweet Potato and Rosemary Pasta Bake
Sweet Potato and Rosemary Pasta Bake



  • 750g sweet potato, peeled and cut into 2cm cubes
  • 2 sliced onions
  • 2 tbsp olive oil
  • 40g fresh breadcrumbs
  • 1 tbsp chopped rosemary
  • 15g grated parmesan
  • 250ml veg stock
  • Pinch of nutmeg
  • 300g wholemeal penne
  • Preheat the oven to 220C. Place the sweet potato and onion on a roasting tray and toss with the oil and some seasoning. Roast for 25 mins, turning halfway through. Meanwhile, mix the breadcrumbs, rosemary and parmesan and cook the penne in salted boiling water until al dente.
  • Place half the roasted vegetables in a food processor with the stock and nutmeg. Season and whizz to make a sauce. Preheat the grill and drain the pasta, then stir in the sweet potato sauce and remaining roast veggies. Tip into an oven dish, sprinkle with the breadcrumb mixture, then grill until golden. Serve hot.
40 mins
4 serving

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