sweet potato, haloumi

and almond pappardelle

  • 2 medium sweet potato (kumara), peeled and diced
  • 2 tablespoons extra virgin olive oil 
  • ½ teaspoon dried chilli flakes 
  • sea salt and cracked black pepper 
  • ¾ cup (120g) almonds, roughly chopped 
  • 200g haloumi, chopped 
  • 400g pappardelle 
  • 1 cup (240g) mascarpone 
  • 2 teaspoons finely grated lemon rind
  1. Preheat oven to 240°C (475°F). Place the sweet potato, oil, chilli, salt and pepper on a large oven tray lined with non-stick baking paper. Cook for 10 minutes. 
  2. Add the almond and haloumi to the tray and cook for a further 10 minutes or until golden brown.  
  3. While the sweet potato is cooking, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. 
  4. Return the pasta, cooking liquid, mascarpone and lemon rind to the pan and mix to combine. 
  5. Serve the pasta topped with the sweet potato mixture and sprinkle with pepper to serve. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.23) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER