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Roasted sweet potato, sage & chorizo fusilli
Roasted sweet potato, sage & chorizo fusilli
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quick and satisfying pasta packed with fiber, ready in under 30 minutes - a guaranteed crowd pleaser!
Ingredients:
  • 1 garlic clove, crushed
  • 1 (about 350g) orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 1 x 250g punnet cherry tomatoes, halved
  • 300g dried fusilli pasta
  • 2 chorizo sausages, thinly sliced
  • 125.00 ml fresh sage leaves
  • 70g reduced-fat feta, crumbled
  • 10.50 gm fresh lemon juice
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. In a small bowl, mix garlic with half the oil. Spread sweet potato and tomato on the tray. Drizzle with the garlic mixture and toss to coat. Season with salt and pepper. Cover with foil and bake for 10 minutes. Uncover and bake for another 10 minutes until tender.
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions until al dente. Drain and return to the pan.
  • In a frying pan over medium heat, sizzle the chorizo in the remaining oil until crispy on each side, about 1-2 minutes. Then, crisp up the sage leaves in the same pan for 1 minute. Transfer each to a paper towel-lined plate using a slotted spoon.
  • Combine the roasted sweet potato, tomato, chorizo, feta, and lemon juice with the pasta. Season generously with salt and pepper, then toss everything together. Serve the pasta in individual bowls and garnish with fresh sage leaves. Enjoy!

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