Roasted sweet potato, fetta & spinach rigatoni

If there’s one thing I have been craving this pregnancy it’s been vegetables. Lots of leafy greens and mushrooms, give me ALL the mushrooms. I’ve been cooking them up and having them with lots of eggs and on toast and sometimes…pasta. Because sometimes, more carbs is MORE.

I usually roast up sweet potato like this and keep it in the fridge. You can add it through salads or onto anything really. So yum and easy and quick – will take you 15-20 mins in a hot oven.

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Roasted sweet potato, spinach and fetta rigatoni (serves 2)

1 sweet potato
Sprigs of thyme
2-3 cloves garlic (unpeeled)
Salt & pepper and olive oil for roasting
Fetta
Handful baby spinach
Rigatoni

1. Peel and cut the sweet potato into 1cm cubes and place onto a baking tray with a decent drizzle of olive oil, some sprigs of thyme and salt and pepper and add into a hot 200 degree oven for 15 mins or so (or until browned and roasted)

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2. Get your pasta on in some boiling salted water and cook until al dente

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3. Once the sweet potato is roasted, set aside and when cool(ish) squeeze out the roasted garlic from the skin and add into a hot frypan with a little more olive oil. Throw in the sweet potato and toss for a minute

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4. Add the cooked and drained pasta into the hot frypan, along with a good crumble of fetta and handful of baby spinach leaves, toss for a moment or two

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5. Serve immediately with lashings of cracked black pepper and a garnish of thyme if you are that way inclined

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A delicious vegetarian lunch or dinner made in under 20 minutes and smashed in less than 4 minutes. If preggers just remove the fetta cheese or substitute.

[gmc_recipe 11945]

Do you adhere to more is more when it comes to carbs?
Love a little roasted sweet potato in, um, everything?

Comments

  1. Right! Saved. This is on the list for when my gestational diabetes pisses off and I can hook into pasta again. Can’t wait!

  2. I love the look of your food thanks beth!
    actually eating only carbs at one meal is ok according to some sperts!
    anyway It looks delicious! love those ingredients and love the tip of just having some on hand in the fridge! roasted capsicums are good too! … love m:)X

  3. I love the look of this recipe Beth. Yum.

  4. This looks really good and very easy. One question… why do you have to substitute something for the feta if you’re pregnant?

    • I put up a pic on Instagram the other week with fetta in it and was told you shouldn’t eat it when pregnant because of listeria. I just wanted to make sure I didn’t get in trouble and I got in there before someone took the joy in telling me!

      • Ha ha! Good idea!

      • Just make sure your fetta is made using pasteurized milk and you should be fine 🙂 massive cheese lover here and 30 weeks pregnant so I’ve done all the research!!! Almost all cheeses in aus are made with pasturised milk anyway!

  5. I love , love your recipes…would it be possible to have an index of all your recipes rather than having to open each post to find what recipes are there. Eg under Australia Day there are about 4 recipes. Maybe I’ve missed the index, if so please point me in the right direction

  6. Scrummo, I might try it with pumpkin as I have a big one that I need to use. Thanks!

  7. Looks AMAZING! I am making this over the weekend or for next weeks lunch time. Looks healthy too (I may cut down on the olive oil since I’m on a diet) but thank you for this wonderful recipe!

  8. This preggie is into veggies as well and a ripper pasta so I think this might just become lunch! Thanks, looks yummo!

  9. When I read this recipe my first thought was YUM! My second thought was poor Beth, who now has to justify making a recipe with feta just cos she is preggo. Make the dang recipe however you like, using ingredients you and your husband have agreed is safe and okay to eat while duffed and let the naysayers, well keep naysaying!

  10. Hi Beth,
    Love your work!
    Please keep these yum and easy recipes coming, the red wine and beef veg stew was a huge winner, and now this pasta recipe
    You’re getting me out of a boring recipe rut, huge thanks!
    Sally

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  1. […] week I am also going to be trying out this rigatoni recipe from Beth at BabyMac. You can definitely tell I have upped the comfort food for […]

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