Serves 3-4
INGREDIENTS:
4 large vine tomatoes
1 large red pepper
300g sweet potato
Olive oil
1 tbsp mixed dried herbs
300g gluten free pasta
1 red chilli (optional)
2 tbsp fresh chives, chopped
3 tbsp tomato puree
1 tbsp cider vinegar
1 tsp olive oil
½ tbsp tamari
1 tsp hot smoked paprika
Pinch of black pepper
Small handful of fresh basil
140g feta, diced into small pieces
METHOD:
- Preheat the oven to 200oc and line 2 baking trays
- Cut the tomatoes in half and the red pepper into large chunks and spread out on one of the trays
- Cut the sweet potato into 1 inch chunks and place on the other tray
- Drizzle olive oil over the veg and sprinkle on the dried mixed herbs
- Roast in the oven for 25-30 minutes until the sweet potato has softened
- Cook the pasta as per packet instructions, drain and return to the pan
- In a food processor combine the tomatoes, red pepper, chilli, tomato puree, cider vinegar, olive oil, tamari, paprika and black pepper until the tomatoes have broken down but the sauce still has some texture
- Add the fresh chives and basil and pulse until evenly dispersed
- Add ¾ of the tomato sauce and the sweet potato to the pasta, stir until all the pasta is coated
- Pour into an ovenproof dish, pour over the rest of the sauce, then sprinkle over the chopped feta
- Bake in the oven for 15-20 mins until the feta is starting to brown
This sweet potato and feta pasta bake is simple to prepare but takes a little longer to cook than most of my other recipes so I love cooking it on the weekend. It’s perfect for family meals or when you have friends or for batch cooking to keep in the freezer. It’s such a comforting and delicious dish! Perfect for those cold wintery nights in front of the tv!