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Sweetpotato Coconut Curry Pasta

Pasta tossed with a sweetpotato and coconut curry sauce makes for a vegan, low-cost meal sure to please any palate.
Created for the North Carolina SweetPotato Commission by: Tessa Nguyen, RD, LDN

Recipe

Servings 6
Calories 36 kcal

Ingredients
  

  • 1 box (13.25 oz) Dreamfields rotini pasta
  • 1 sweetpotato baked
  • 1 13.5 oz can coconut milk
  • 2 tsps curry powder
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • In a large bowl, mash the sweet potato until smooth with some chunks.
  • Mix the coconut milk, curry powder, salt and pepper into the sweet potato until well combined.
  • Cook pasta according to package directions before tossing into the sweet potato coconut curry sauce.
  • Serve pasta hot or refrigerate overnight for a cold pasta salad.

Notes

  1. You can swap out the Dreamfields spaghetti for Barilla Protein Plus or Ronzoni Smart Taste. These pastas all taste like “white pasta” with the added benefits of increased protein and fiber.
    2. You can use 2 cups of refrigerated coconut milk if you don’t have canned coconut milk.
Nutrition Facts
Sweetpotato Coconut Curry Pasta
Amount per Serving
Calories
36
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
215
mg
9
%
Potassium
 
140
mg
4
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
5351
IU
107
%
Vitamin C
 
1
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
7
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 36kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 5351IUVitamin C: 1mgCalcium: 15mgIron: 1mgNet Carbohydrates: 7g