This quick and simple pasta dish makes a great midweek supper. Meat-free and only 198 cals per serving, this healthy pasta dish also only costs 32p per serving – it’s a winner all round!
- 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
Cook the sweet potato chunks in simmering water for 12-15 minutes, until tender. Drain well.
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.
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 tip for making Sweet potato pasta
You could use butternut squash as an alternative to sweet potato or add some more vegetables to count towards your 5-a-day