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Sweet Potato & Mushroom Pasta

Sweet potatoes have long been known for their antioxidants. But, lest you think that sweet potatoes can only be made as a Thanksgiving side-dish, consider this vegetarian pasta alternative that makes sweet potato the star.

  • 1 large sweet potato
  • ½ cup sliced crimini/portabella mushrooms
  • 1 medium red onion, sliced
  • 1 yellow banana pepper, cored and cut into short (1-inch strips)
  • 2 tablespoons of olive oil
  • Whole grain pasta
  • Sea salt and fresh-ground pepper to taste
  • Asiago cheese, shredded for topping
  1. Cook whole grain pasta according to package instructions and set pasta aside.
  2. Peel and dice sweet potato. Don’t worry about how perfect the diced pieces look, but bear in mind that they are densely constructed, and can take time to sauté.
  3. Add sweet potato to olive oil in medium-hot skillet. Stir frequently. It’ll begin to smell sweeter and more “cooked” in a few minutes.
  4. Add onion slices. Stir for about 5 to 8 minutes until just becoming translucent.
  5. Add mushrooms and pepper slices. Stir for just a few minutes (about 5) until just cooked and heated through.
  6. Stir in cooked pasta. Heat through for about 3 minutes, salt and pepper to taste, and add shredded asiago cheese for a hearty extra flavor, and enjoy!

This is a fast meal that has a nice mix of savory and sweet. Think of it as a perfect grown-up comfort food for dinner.

Published September 20, 2010
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