Sweet potato spaghetti

This summer does so not feel like summer at all! Cold temperature, wind and masses of rain, rain and even more rain. No wonder that my cooking daydreams lead me to beets, cabbage, potatoes etc. I am thinking of new recipes for soups, stews and hearty meals while drinking a mug of hot chocolate (upgraded by a dash of ginger or cinnamon). No inspiration for light, refreshing salads or barbecue experimenting. Positive side effect: a lot of time for sewing – pictures will follow.

One of my “summer” dishes that fortified me for another sewing session was this simple pasta with sweet potatoes. I decided to use wholegrain spaghetti – for a  more rustic taste. Sublety comes from a few leaves of sage and feta cheese. Finally, summer, too, has left its traces in form of some grilled tomatoes.

Ingredients (2 p.)

120 g spaghetti (wholegrain), 2 small sweet potatoes, 6 small tomatoes, 2 tablespoons sour cream, about 3 tablespoons feta cheese,  about 10 leaves sage (best try, how intensive you want to have the sage flavour), olive oil, salt and pepper

Preparation

Cook spaghetti,  following the instructions on the package, and put them aside. Dice sweet potatoes, cut tomatoes into quarters. Roughly chop sage. Roast sweet potatoes in olive oil until they’re cooked. Add sage and roast another 3 or 4 minutes. Put sweet potatoes aside and roast tomatoes in your pan (only a few minutes). Mix spaghetti, sweet potatoes, tomatoes and sour cream. Season to your taste with salt and pepper. Serve with crumbled feta cheese on top.

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