Sweet Potato and Zucchini Pasta

Since I’ve managed to let more than a month go by since my last post (I’m really sorry, I’ve been distracted by uni work and job applications!) I was very lucky to decide to try this random experiment today – because as it turns out, this is definitely my new favorite pasta in the ‘extremely fast and simple’ category! I was trying to decide what pasta to make, and all I knew was that I wanted to use my last organic zucchini from Abel & Cole. However, since it wasn’t enough on its own and I was too lazy to go buy some tomatoes from the corner shop, I decided to look around the kitchen and see if I found anything I could use. I found a sweet potato, decided to use it, and was blown away by the results. Trust me, this one is worth trying as soon as you possibly can!

Also, I would really appreciate it if you could take 5 minutes to complete this survey. I hate to spam you, but as I’ve never done it yet in over 3 years and I really want this assignment I’m doing for University to be really good (you’ll see why if you take the survey), do you think you could excuse me this one time? I’ll never do it again, I promise! 

Sweet Potato and Zucchini PastaIngredients (serves 2)

  • olive oil
  • 1 red onion, sliced
  • 1 clove of garlic, diced into tiny pieces
  • 1 small sweet potato, chopped into small cubes
  • 1 large zucchini, chopped into small cubes (ratio of sweet potato cubes to zucchini cubes should be about 1:3)
  • salt
  • pepper
  • 400g pasta
  • 3 tbsp nutritional yeast

Sweet Potato and Zucchini Pasta2Preparation (30 minutes)

  1. Drizzle a very generous amount of olive oil on a pan on medium high heat.
  2. Add the onion and garlic and mix around for about 5-10 minutes, until the onions are just turning golden brown.
  3. Add the sweet potato, stir it in, and leave for 5 minutes, then add the zucchini, stir, and cover with a lid.
  4. In the meantime, boil some water in a kettle and fill a large pot on maximum heat with boiling water about 4 tbsp of salt.
  5. Keep stirring the zucchini and sweet potato; after about 10 minutes add 75ml of cold water and mix it in.
  6. Throw the pasta into the pot of boiling water
  7. After about 9 minutes (check the pack and usually subtract 1 minute to have pasta al dente) drain it, throw it back in the pot, and add the zucchini and sweet potatoes.
  8. Stir everything together, then add 1 tbsp of olive oil and the nutritional yeast and stir in well.
  9. Eat and enjoy!
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