I'm not sure how it's Monday already, but it seems to be so. I hope the transition from the weekend wasn't too rough this morning! The weather has been gorgeous here, and Mr Official Taster and I have enjoyed dining al fresco among our plants. It's a bit of a balancing act (literally), since we don't have a table outside, but it's always pretty.
This recipe is super easy, and you don't need to spend too much time at the stove. Feel free to use any other kind of potato you'd like, but I especially like the rosemary and sage combination with sweet potatoes.
Pasta with Roasted Sweet Potatoes - vegan & gluten free
adapted from How to Cook Everything
2-3 medium/large sweet potatoes, peeled and cubed
salt and pepper
1 lb pasta, any variety (whole wheat, gluten free, regular, etc)
1 Tbsp chopped garlic
rosemary and sage (fresh or dried)
Preheat your oven to 400F. Smear a large roasting or rimmed baking pan with a little bit of olive oil. It should be large enough to hold all the potatoes in a single layer without overcrowding. Add the potatoes to the pan, sprinkle with salt and pepper, and drizzle with a couple tablespoons of olive oil. Toss to coat. Roast the potatoes until they brown on the bottom sides (about 20 minutes), then stir and continue cooking until tender (approx. 20-30 minutes).
Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and return to pot. Toss the pasta, sweet potatoes, garlic, and another 2 tablespoons olive oil together. Add herbs to taste, toss, and serve.