Sweet potato sauce for pasta? It’s offbeat, I’ll admit, but a surprisingly good match. This is wonderful with a quick sauté of bell peppers and squashes; or serve it as suggested in the accompanying menu.

　　

Ingredients

4 to 6 servings

　　1 large sweet potato

　　One 16-ounce package frozen ricotta, tofu, or spinach ravioli or tortellini

　　1 tablespoon nonhydrogenated margarine

　　2 to 3 garlic cloves, minced

　　1 cup 1% low-fat milk or soymilk, or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Bake or microwave the sweet potato in its skin until tender. Plunge into a bowl of cold water.

　　

Step 2

Cook the pasta according to package directions, drain, and return to the pot.

　　

Step 3

Meanwhile, heat the margarine in a small skillet. Add the garlic and sauté over low heat until golden, about 1 minute, and remove from the heat.

　　

Step 4

Drain the sweet potato, peel, and mash it well in a small mixing bowl. Add the sautéed garlic and enough milk to make a thick sauce. Season.

　　

Step 5

Combine the sauce with the pasta in the pot. Cook just until the sauce is heated through. Serve at once.

　　

Menu

Step 6

Ravioli or Tortellini with Sweet Potato Sauce (this page)

　　

Step 7

Asparagus, Squash, and Red Pepper Sauté (page 210)

　　

Step 8

or

　　

Step 9

Roasted Italian Vegetables (page 205)

　　

Step 10

Black olives and diced tomatoes

　　

nutrition information

Step 11

Calories: 356

　　

Step 12

Total Fat: 9g

　　

Step 13

Protein: 15g

　　

Step 14

Carbohydrate: 54g

　　

Step 15

Cholesterol: 29mg

　　

Step 16

Sodium: 353mg

　　The Vegetarian 5-Ingredient Gourmet