Pasta with spinach, diced sweet potatoes and goat cream cheese

Name: Pasta with spinach, diced sweet potatoes and goat cream cheese
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 300 g Sweet potatoes; 1 Onion; 1 Garlic clove; 200 g Spaghetti; 7-10 Tbsp salt, pepper, nutmeg; 4 TABLESPOONS Olive oil; 75 g Whipped cream; 50 ml Milk; 75 g Fresh goat cheese; 75 g Baby leaf spinach

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

300 g Sweet potatoes
1 Onion
1 Garlic clove
200 g Spaghetti
7-10 Tbsp salt, pepper, nutmeg
4 TABLESPOONS Olive oil
75 g Whipped cream
50 ml Milk
75 g Fresh goat cheese
75 g Baby leaf spinach

Directions

1
Peel sweet potatoes and cut them into cubes of about 1 cm. Peel and finely dice the onion. Peel garlic and chop finely. Cook the spaghetti in plenty of boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet.
2
Heat the oil in a frying pan. Fry the sweet potatoes for 6-8 minutes until golden brown. Fry onion and garlic for about 3 minutes. Season with salt, pepper and nutmeg. Add cream, milk and goat's cheese and let it boil down to a creamy consistency.
3
Sort the spinach, wash and drain. Drain the pasta, collecting 50 ml of pasta water. Mix the noodles and pasta water in the pan with the sweet potato mix and the spinach. Season with salt and pepper and serve immediately.