Mid-week when I am on the trot, in and out of the kitchen and buzzing about like a mad thing, there is nothing quite like a super speedy pasta bowl to fill those empty gaps. As much as I love meat, I try and make sure a few dishes of the week are veggie. I think it is important that we don’t rely so heavily on it for our protein, we certainly eat far more than we need! I am absolutely behind the belief that eating less meat, but better quality is the way to live. It is also much more cost effective, meat and cheese certainly aren’t cheap!
I don’t necessarily have one full day a week that is strictly veggie, but I do make sure to cook vegetarian at least 4 times a week. Its a win win – its good for both the planet and my wallet.
If you haven’t heard of it, I definitely suggest you check out the Meat Free Monday site! The support the idea of taking one day each week and cooking without meat. I see it as a great chance for non-veggies to experiment a little and try new dishes, without much sacrifice. I have a RunerBean Bruschetta recipe on there. Its a great little dish for snacking or sharing.
Anyway enough waffle, onward with the recipe. So this dish kind of came about by accident this lunch time, through a mixture of supreme hunger and impatience. If you have time, I would recommend roasting the sweet potato cubes in the oven, for 20 minutes at 180 degrees celsius/ gas mark 4 (in a little olive oil and salt and pepper) before tossing in the salad. Roasted it brings out the sweetness more than steaming. If you are an impatient little chaffy, like I was today, you can throw the sweet potato in with the pasta to boil. Its takes less time.
- 1 small Sweet Potato, peeled and diced
- 80g Kale, washed, trimmed and chopped
- 60g Spelt Spaghetti
- 3 tbs Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 stalk Rosemary Leaves, finely chopped
- 1/2 tsp ground Cumin
- 1/2 tsp ground Cinnamon
- 1/4 Lemon, juice
- 1/2 Pomegranate
Pre-heat oven 180 degrees/ gas mark 4.
Bring a large saucepan of water to the boil, add a good pinch of salt
Peel and chop the sweet potato into small cubes, about 1 inch in size. Place the sweet potato in a baking tray with 1 tbs olive oil and season with a little salt and pepper. Place the baking tray in the oven and cook for 20 mins. – Failing that, add the sweet potato and pasta to the large saucepan of water, once it comes to boil.
Heat a frying pan over a medium flame. Add a couple of tablespoons of olive oil, the chopped garlic, cumin, cinnamon and rosemary. Cook for a couple of minutes then add the kale. If need be, add one tablespoon of water to the pan, to slightly reduce heat and prevent the spices from burning.
Once the pasta and sweet potato are cooked, drain, reserving a little of the cooking water. Add the drained cooked sweet potato and pasta to the frying pan with the kale. Add a dash of cooking water if needed.
Season and toss carefully to mix. Tongs are handy for this. Finish with a little lemon juice and the pomegranate seeds.