Quick veggie-based pasta dish with lots of healthy vegetables and healthy fats.
Preparation: 5 minutes | Cooking: 15minutes | Makes 2 portions | Suitable from 6 months | Not suitable for freezing
1 small sweet potato, peeled and chopped into 1 inch pieces
Handful fresh spinach or block of frozen spinach defrosted
1 tbsp pesto
1 tsp extra virgin olive oil
Bring a large pan of water to the boil and add in the sweet potato chunks. Boil for 5-8 minutes until soft, then remove them from the pan, keeping the boiling water in the pan.
Add the spinach to the still hot sweet potato and let it wilt in the heat
Bring the pan of water back to the boil and add the pasta and cook according to the packed instructions.
While the pasta is cooking, add the pesto and olive oil to the sweet potato and spinach and mash or blend the vegetables together, if the sauce is looking a little thick, add a little of the pasta cooking water
Once the pasta has cooked, drain and mix it with the sauce.
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