Yup, that’s what we had for dinner tonight. A sweet potato pasta thingy. Here’s the thing, my stomach has been working against me lately. As in, I haven’t really been able to stray from the bathroom for an extended period of time the past couple of days. I’ve also been traveling and eating a larger amount of meat than usual the past weekend. And as we all know (or most of you, anyway), I’m allergic to meat. Good times.
ANYWAY. I haven’t made it to the store since last week, and I didn’t want to eat anything with meat tonight. This didn’t leave me with a lot of options, so I decided to just wing it. I surfed for some ideas on how to use what I had on hand, and this is what I came up with.
Sweet Potato Pasta Thingy
2-3 sweet potatoes
olive oil
Salt
Pepper
a box of pasta (I used penne)
3-4 cloves of garlic
Italian seasoning
Parmesan cheese
Preheat oven to 400. Peel sweet potatoes and cut them to about 1″ pieces. Put the pieces in a baking dish, coat with olive oil, sprinkle with salt and pepper, and stick it in the oven for about 45 minutes or until soft.
Boil water, add a few pinches of salt, and make the pasta.
While the pasta is boiling, chop, press, or mince garlic. Heat a small saute pan over medium-lowish heat, and add some olive oil. Add the garlic and saute till it’s golden brown but not burned. Take off heat and add a few sprinkles of Italian seasoning.
Drain pasta, add olive oil/garlic concoction. Mash the sweet potatoes with a potato masher. Put the pasta in a bowl/on a plate/however you eat it, scoop some sweet potatoes on top, and sprinkle with Parmesan cheese.
Voila! A tasty vegetarian dish that’s fairly good for you!
