I live for sweet potato. Yes I know, how very hipster health blogger of me, but still I totally love it! It happens so now and then, that I have an empty fridge and a craving for homemade food. With all the dozens of restaurants I visit for work each month, I totally miss cooking. Given my (work) lifestyle, there’s little time (or need) for me to do groceries. Thus, it happens more often that I only have 2 or 3 ingredients in my fridge/storage space. Nevertheless, that’s exactly when I manage to cook up the most exciting dishes. Today’s recipe is one that I simply must share. Doesn’t it look delicious?
For some strange reason I always have sweet potato leftovers. As I carry much love for this beautiful piece of produce, I always tend to buy over overload of them. With some leftover spinach and wholegrain spaghetti, all I added were some nice spices and kickass olive oil. The thing that turned this spaghetti dish into a next level Dishtales favorite is the last added spice: cumin. Pasta dishes need to be plain and simple, with flavours coming together well balanced. That’s exactly what this dish does. I hope you like it as much as I do. Here’s the recipe for you to try at home.
- Serving 2
- 200 gr wholegrain spaghetti
- 2 hands of fresh spinach (chopped coarsely)
- 1 or 2 sweet potatoes (diced)
- 1 red onion
- 1 tsp paprika powder
- 1/5 tsp turmeric
- 1/5 tsp cumin
- Olive oil
- Salt & pepper
- Fresh Basil
- Parmesan cheese
- Cook the spaghetti and drain
- Pour some olive oil in a pot together with the spices. Allow this to heat up a bit before adding the sweet potatoes and onion
- Sautee the sweet potatoes and red onion for about 5-8 min
- Add the spinach and sautee for 2-3 min
- Add the drained spaghetti and mix well
- Garnish with parmesan cheese and fresh basil.
Do you love sweet potato as much as I do? Check out my other sweet potato recipe!