Sweet Potato Goat Cheese Spaghetti
Sweet Potato Goat Cheese Spaghetti
I’ve been a long time pasta addict, obsessed with all those saucy noodles. As much as I preach food freedom and that no food is good nor bad, even I have fallen into that trap. That is to say, I feel conflicted with fueling my body with empty carbs and fat laden sauces. Over the years, I have learned a few tricks to help amp up the nutritional value of my cherished pasta. This my friends, is just one of those recipes. My Sweet Potato Goat Cheese Spaghetti is loaded with nutritious vegetables and fresh herbs. Additionally, I’ve kept the sauce super light and simple. Best part is, it still tastes like good old comfort food.
Over the years, I’ve come up with a few ideas to make my pasta dishes more healthy and filling. First off, I always load my pasta up with extra veggies laying around the house. For instance, I like to add tomatoes, green peppers, and spinach to my “spaghetti and meatballs”, or broccoli and mushrooms to my alfredo. Another trick I use is adding fresh herbs. My herb garden at home has a little variety. I’m usually able to keep fresh basil, thyme, oregano, cilantro, rosemary and mint alive. By using fresh herbs, we pack our dishes with antioxidants and anti-inflammatory properties. Lastly, I like to substitute healthier pasta varieties such as whole wheat or legume pastas when I can find it. One of my favorite brands is Banza, which I have found at Walmart and Target, but you can also skip the grocery line and order here.
In the featured recipe, I use the techniques listed above. First of all, I grabbed some whole wheat spaghetti out of my cupboard. Calorie for calorie this pasta is similar to its traditional counterpart, but one serving has more than double the amount of fiber. Next, to bulk up this recipe, I added plenty of sweet potato, tomatoes and spinach. I find that using tons of veggies helps me to eat a bit less of the pasta itself. The fiber and water content of the vegetables keeps me full. Furthermore, it is full of vitamins and minerals. Lastly, I use fresh thyme and oregano from my garden to flavor my Sweet Potato Goat Cheese Spaghetti without a heavy sauce.
But most of all, if you love this recipe or have a goat cheese addiction like myself, be sure to check out my recipes for Fig and Goat Cheese Flatbread and Raspberry and Balsamic Baked Goat Cheese.
Sweet Potato Goat Cheese Spaghetti
- 8 ounces whole-wheat spaghetti
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large sweet potato, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, more or less to taste
- 3 cups spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh oregano, chopped
- 1/2 cup vegetable broth
- 4 ounces goat cheese
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Bring pot of salted water to a boil and cook pasta according to package instructions.
- While pasta cooks, heat oil in a large skillet over medium heat. Then, add garlic, sweet potato and salt. Stir occasionally until sweet potato softens, 3-4 minutes.
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Add in spinach, tomatoes, fresh herbs, and broth. Stir well, cooking for another 2 minutes, or until spinach is wilted.
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When pasta is finished, drain and rinse. Then add pasta to vegetable mixture, gently toss together.
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Divide among four plates and top with crumbled goat cheese.
