Sweet potato pasta recipe

(370 ratings)

This sweet potato pasta makes a lovely lunchtime option, with lovely delicate flavours and fabulous texture from the whole peas.

Sweet potato pasta
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories221 Kcal11%
Sugar11.7 g13%
Fat3 g4%
Saturated Fat1.5 g8%
Salt0.12 gRow 4 - Cell 2
Protein11.2 g22%
Carbohydrates38.6 g15%
Salt0.12 gRow 7 - Cell 2

This sweet potato pasta makes a delicious lunchtime option and also keeps the calories low.

Sweet potatoes are dense with nutrients and lower in calories and carbohydrates than regular potatoes. They're a great source of vitamin A which is important for a healthy immune system. However, as with regular potatoes, it's easy to make them unhealthy in the way they are cooked (frying in oil, for instance). In this recipe we've simply boiled the sweet potatoes, adding no fat during the cooking process. The result is soft chunks of gooey sweetness, contrasted by salty parmesan and bright green peas. This is a great lunchtime option - it takes less than 30 minutes from start to finish and is one of our favourite cheap family meals.


  • 300g sweet potato, peeled and cut into small cubes
  • 300g pasta shapes
  • 100g frozen peas
  • 2 tbsp semi-skimmed milk
  • 150g low-fat natural yoghurt
  • 40g reduced-fat Parmesan or mature cheese, finely grated
  • Ground black pepper




  1. Cook the sweet potato chunks in simmering water for 12-15 minutes, until tender. Drain well.
  2. Meanwhile, cook the pasta shapes in a large saucepan for 6-8 minutes, or according to pack instructions, until tender. Drain well then return to the saucepan.
  3. Stir the sweet potato chunks and frozen peas through the pasta. Add the milk and yogurt and heat gently for 1-2 minutes. Serve, sprinkled with the cheese and a little ground black pepper.

Top tips for making sweet potato pasta

Swap the sweet potato for any root vegetable or squash you have to hand - butternut squash, swede, carrots or parsnips. This recipe is not vegetarian because it contains Parmesan cheese (which contains animal rennet), but you could swap this for a vegetarian Italian-style hard cheese instead.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies