PREP TIME: 20 min
COOK TIME: 30 min
READY TIME: 50 min
CALORIES: 303 (per serving)
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- 750 g (1½ lb) sweet potato
- 3 leeks, chopped
- 1 tablespoon fresh rosemary
- 500 g (1 lb) pasta of your choice
- 2 tablespoons butter
- 185 g (6 oz) marinated feta cheese, chopped
- 250 g (8 oz) baby English spinach leaves
- Cracked black pepper
- Grated pecorino or parmesan cheese
1 Peel and chop sweet potato and place chunks in a baking dish with a little oil and salt. Bake at 200°C (400°F) for 30 minutes or until sweet potato is soft and brown.
2 Place oil in a frypan over medium heat. Add leeks and rosemary to oil and cook for 7 minutes or until leeks are golden and soft.
3 Place pasta in a saucepan of boiling water and cook until al dente. Drain pasta and place in a large warmed bowl. Add sweet potato, leek mixture, butter and feta, and toss to combine.
4 Place piles of spinach on warmed serving plates and top with pasta, pepper and pecorino.
Calories: 303.2 Kcal
Fat: 17.9 g
Cholesterol: 44.5 mg
Sodium: 602.0 mg
Potassium: 622.1 mg
Carbs: 27.2 g
Protein: 9.7 g