Kids · Main Dishes

Red Pepper-Sweet Potato Pasta Sauce- great way to sneak in some veggies!

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Anyone else have a huge stack of recipes-to-try?

This is a recipe that I accidently “created”.  Not sure if anyone else is like me but I keep a couple dozen recipes printed off in my cupboard….about half of them I have tried.

 

Andrew and I keep a budget (thank you, Dave Ramsey) and we were running low in the monthly grocery category; we try to be very strict on staying within our goals!  Therefore, I was looking at my stack of recipes and in my fridge for some inspiration.  I found a recipe for Sweet Potato and Red Pepper Pasta from EatingWell (original recipe: http://www.eatingwell.com/recipe/252940/sweet-potato-red-pepper-pasta/) and we had majority of the ingredients so I went for it.

 

I did not have all of the ingredients and since I knew we were not going to eat this immediately (it is on the menu for this weekend), I had to adjust the recipe and decided to make it into more of a “cream” sauce.  The results were fantastic!  The best thing about this recipe?  I was able to sneak in some more veggies into dinner time- which makes any mom do the happy-dance!

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All you need:

  • 2 Tbsp. extra virgin olive oil (aka EVOO)
  • 2 tbsp. minced garlic (we love garlic)
  • 1 medium sweet potato, shredded or cubed into small pieces (speeds up cooking time the smaller they are cut)
  • 1 large red bell pepper, thinly sliced
  • 14 oz. can diced tomatoes (no-salt-added), undrained
  • 2 tbsp. dried parsley
  • 1/2 tsp. red pepper flakes (optional- I will likely add more when I eat it!)
  • 1/4 cup grated parmesan cheese
  • Milk or cream (I used skim milk in my recipe)

All you do:

  1. In a large skillet, place the EVOO and garlic in a large skillet.  Cook over medium heat and stir occasionally until the garlic is sizzling and fragrant.
  2. Add sweet potato, bell pepper, tomatoes, parsley, and red pepper flakes.  Continue to cook vegetables, stirring occasionally, until the sweet potatoes and bell peppers soften, about 5-7 minutes.
  3. Remove from heat and stir in grated parmesan.  Place in a blender and puree.  Slowly add your choice or milk or cream until your sauce is at your desired consistency.
  4. Can either place in container for later or serve over whole grain pasta immediately!

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