Ingredients:

• 1.5 cup – Pasta
• 2 cups – Sweet Potato
• 2 cups – Spinach, chopped
• 1 cup – Ricotta cheese
• 1 – Large onion, chopped
• 3-4 – Garlic pods, minced
• 1 tsp – Red Chilli pepper
• 2 tbsp – Oil
• Black pepper to garnish
• Cheddar cheese (optional)
• Salt to taste

Method:

1. Roast or pressure cook sweet potato with its skin on, puree it when cools off and keep aside.
2. Blanch spinach leaves in microwave for a minute and coarsely grind it when cooled off and keep aside.
3. Cook pasta according to the packet instructions, drain and keep aside.
4. Heat oil in a pan, fry onion till it turns brown.
5. Add minced garlic and saute for just a minute.
6. Add pureed sweet potato and cook it uncovered for 5-6 minutes stirring occasionally.
7. Add salt and red chilli powder, keep aside to cool off.
8. In a bowl, combine ricotta cheese and spinach along with the dried herbs and spices.
9. Mix it with the sweet potato mixture and keep aside.
10. Heat 1 tsp butter in a pan, roast 2 tbsp white flour till brown keeping the flame low.
11. Add 1 cup milk stirring continuously to avoid forming lumps.
12. Simmer for 2 minutes till it gets thicker, add in black pepper.
13. Toss the sweet potato mix and the pasta into a baking dish.
14. Pour white sauce over it and a bit of cheddar cheese, bake for 10-12 minutes on 180C degrees.
15. Serve warm.
16. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur