Quick and Easy Spicy Pasta with Sweet Potato
1 12 ounce sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1/2 teaspoon sugar, chili powder, and cinnamon
8 ounces dried rigatoni
1/3 cup peanut butter
1 3 ounce package cream cheese, cut up
2 teaspoons Asian chili sauce (such as Sriracha sauce)
1 tablespoon soy sauce
1 package of frozen Asian Vegetables (I microwaved and added to the third step)
6 green onions, thinly sliced
- Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.
- In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes, veggies and remaining onion. Makes 4 servings.
**I beefed up the recipe to serve a few more and added a package of frozen Asian mixed veggies.