Sweet Potato Pasta

This sweet potato pasta! It’s such a cozy, comforting dish for fall: creamy, satis ying, and easy to make in one pot. The best family meal, ready in less than 30 minutes

Prep Time5

Cook Time20

Total Time25

Course: pasta

Cuisine: Italian

Keyword: Sweet Potato Pasta

Servings:

Calories: 419kcal

Author: Katia

Ingredients

1 tablespoon olive oil
1 medium-sized onion, diced
1 large garlic clove, minced
1 teaspoon smoked paprika
1 lb (450 grams) Sweet potatoes, peeled and diced (weight after peeling)
½ lb (8oz/220 grams) good-quality pasta (such as rigatoni, penne, or fusilli)
approx 3 or 4 cup Water, depending on pasta shapes
1 teaspoon salt, or season to taste
1 teaspoon thyme leaves
¼ cup cream cheese
¼ cup parmesan cheese, grated
freshly ground black pepper, to serve

Instructions

Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and saute gently for 5 minutes, until soft and translucent. Next, stir in the garlic and paprika and cook for a further 1-2 minutes. Please check the post above for more tips and instructions.
Add the diced potatoes and pasta, stir to combine, and add the water to the pot. Note: I recommend adding the pasta first, then adding water to barely cover it (depending on the pasta shape). Finally, add the salt and the thyme.
Bring to the boil, reduce to a simmer, and cook until al dente (it might take a bit longer than the package directions suggest). Add water only as needed, stir frequently, and keep the pot partially covered with a lid.
By the time the pasta is done, you should have just a small amount of liquid left at the bottom of the pot. If it's still too brothy, scoop up some pasta water using a ladle. Next, stir in the parmesan and the cream cheese, toss to combine, and taste and adjust the seasoning if needed. Serve hot with more grated Parmesan cheese or red pepper flakes, if desired.

Notes

Nutrition facts: The nutrition values are for one serving. It’s an estimate based on an online nutrition calculator; it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition