Spaghetti with roasted sweet potato and spinach

Spaghetti with roasted sweet potato and spinach

A simple and beautiful pasta dish!

Prep time:
Cooking time:


  • 70g spaghetti, dry weight
  • 150g sweet potatoes,peeled and cut into 1cm cubes
  • 60g fresh baby spinach leaves
  • 1 vegetable stock cube
  • ½ tsp dried mixed herbs
  • freshly ground black pepper
  • Rapeseed oil spray
  • 10g vegan pecorino cheese finely grated


Pre-heat the oven to 200C, 400F, gas mark 6.

Place the potato cubes onto a non-stick baking tray and spray lightly with the rapeseed oil and place in the oven to bake.

After the potatoes have been in the oven for 10-12 minutes bring a large pan of water to the boil and add the stock cube and the spaghetti and cook for 10-12 minutes stirring occasionally.

One minute before then end of the cooking of the spaghetti add the fresh spinach leaves, stir and cook for just 30-40 seconds more, Drain immediately, stir in the dried mixed herbs and season with the black pepper and transfer to a warmed pasta bowl.

Remove the roasted sweet potato from the oven and sprinkle over the top of the spaghetti and spinach.

Top with the grated vegan pecorino. Serve straight away