Sweet potato al­fredo penne

serves / 4 prep / 20 min cook / 25 min

Stanthorpe Border Post - - FIND a -

400g sweet potato, peeled, chopped

1½ cups milk

375g penne

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.

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