Sweet potato alfredo penne
serves / 4 prep / 20 min cook / 25 min
400g sweet potato, peeled, chopped
1½ cups milk
1 tbsp oil
2 garlic cloves, crushed
60g baby spinach leaves ½ cup finely grated parmesan
1. Preheat oven to 220°C /200°C. 2. Place sweet potato on a baking paper-lined oven tray. Drizzle with oil and bake for 15–20 minutes until tender. Puree with 1 cup milk until smooth.
3. Meanwhile, cook pasta in a large saucepan until al dente. Drain well. 4. Heat remaining oil in large pan and saute garlic for 1 minute. Add puree, pasta and chicken to pan. Cook, stirring for 2 minutes until hot. Stir in remaining milk and spinach. Cook, stirring, until spinach has wilted.
5. Remove from heat and stir in parmesan. Season to taste. Serve topped with extra parmesan.