Sweet potato pesto pasta

Quick veggie-based pasta dish with lots of healthy vegetables and healthy fats.

Preparation: 5 minutes | Cooking: 15minutes | Makes 2 portions | Suitable from 12 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
  • 50g pasta


  • 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.