Sweet Potato, Mushroom Pasta

I was at brunch yesterday with one of my old friends and we were talking about cooking dinner every day.  She was saying that cooking for one is hard because most recipes are for four and so that means that you are eating the dish for 4 days.  Very few dishes are still enticing on day four.  The leftovers are on the forefront of my mind as I pick recipes for the week.  We try not to buy lunch out and leftovers are an easy way to avoid it. 


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Eat me today or eat me tomorrow. I’ll still be tasty!

That’s why I’m looking for interesting pasta dishes since they save pretty nicely and seem like a treat for (two) days to come.

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Sweet Potato, Mushroom Pasta

Adapted from Real Simple

Notes: This takes a little while to put together with the chopping of the mushrooms and sweet potatoes, but after that it wasn’t so bad.  It’ll turn into a creamy mess not pretty like in the picture-I couldn’t make the mixed in pasta look camera ready.  Like I said before this is great as leftovers.



12 ounces spaghetti

2 Tablespoons olive oil

1 pound sweet potatoes, cut into 1/2 inch pieces

salt and pepper

2 shallots, sliced

14 ounces cremini mushrooms

1 teaspoon chopped dried rosemary

1 ounce fresh grated parmesan

1/3 cup ricotta




1. Cook the pasta.  When the pasta is done, reserve the cooking water and pour into a big bowl.


2. Meanwhile, heat the 2 T oil over medium heat in a large nonstick skillet. Once the oil starts smoking add the sweet potato pieces, 3/4 t salt, and 1/4 t pepper.  Cover (I used tinfoil) and cook for 10 minutes.


3. Add the sliced mushrooms, sliced shallots and 1 t rosemary and cook for 3-5 minutes uncovered, stirring occasionally.


4.  Add the sweet potato mixture, 1 oz parmesan, 1/3 c ricotta and the reserved pasta water to the pasta stir together. 


Nutritionals (Serves 4): Cals: 409, Fat: 12, Carb: 60, Fiber: 5, Protein: 19