Sweet Potato Pasta Bake with White Beans & Spinach

Happy Friday!!!  Like most, I am a huge fan of Fridays.  I love my job and I love my work family but I also LOVE my weekends and spending time with my hubs (insert “awww” or “ugggh” here depending on your feelings about this).

SweetPotatoPastaBakeWhiteBeansSpinachI also welcome a nice long run on the weekends.  Particularly because, as I mentioned earlier this week, I think I am training for a marathon right now.  What does this mean exactly?

SweetPotatoPastaBakeWhiteBeansSpinachSweetPotatoPastaBakeWhiteBeansSpinach

It means a lot of carb loading happens on my Fridays in preparation of my weekend long run.  My carbs of choice are typically pasta, sweet potatoes – STOP.  No need to continue that list because this baked pasta has both!

SweetPotatoPastaBakeWhiteBeansSpinach

I threw in some spinach and white beans for some extra nutrients and protein but if you’re serving this as a side dish, feel free to leave those out.

SweetPotatoPastaBakeWhiteBeansSpinach

Even if you’re not carb loading this weekend, you don’t have to feel bad about digging into this – using gluten-free pasta and nutrient dense sweet potatoes, what’s there to be guilty about?

SweetPotatoPastaBakeWhiteBeansSpinachSweetPotatoPastaBakeWhiteBeansSpinach

Sweet Potato Pasta Bake with White Beans and Spinach {Vegan} {Gluten-Free opt.}

Sauce Ingredients

  • 2 TBSP Olive Oil
  • 2 large Shallots, minced
  • 4 cloves of Garlic, minced
  • 5 cups of Sweet Potatoes, peeled & diced (about 2-3 large)
  • 16oz Vegetable Broth
  • 1 ½ cups Unsweetened Almond Milk (or another milk of your choice)
  • 2 tsp Dijon Mustard
  • ½ cup Nutritional Yeast
  • 2 tsp Maple Syrup
  • ¼ tsp Cayenne Pepper
  • Salt & Pepper 

Pasta Ingredients

  • 16oz package of Brown Rice Rotini
  • 1 15oz can of White Beans, drained & rinsed
  • 2 cups Fresh Spinach, chopped
  • ½ cup Panko Breadcrumbs (omit to make this dish Gluten-Free)

Directions

Preheat the oven to 350°F.  In a large pot, heat oil over medium-high heat.  Add shallots and cook for about 10 minutes, until they start to become translucent.  Add the garlic, sweet potatoes, broth and milk and bring to a boil.  Reduce heat to low and simmer for about 20-25 minutes, stirring occasionally, until the potatoes are cooked through.  Add the mixture to the bowl of a food processor.  Add the mustard, garlic, maple syrup, cayenne, salt & pepper and blend until smooth.

While the sweet potato mixture is simmering, cook the pasta according to package directions.  Remove from heat and add in the white beans and spinach.

Pour the sauce over the pasta, spinach and white beans and stir until coated.  Pour the pasta into a prepared 13” x 9” baking dish and sprinkle with panko breadcrumbs.  Bake for about 20-30 minutes until the sauce is starting to bubble and the breadcrumbs start to brown.

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