During the summer, I like to balance summer's steam with food that's cold. I ice my coffee, refuse to turn the oven on, and eat things like Chilled Avocado Soup. Now that our first cold snap has arrived, it's time to put some heat back into my meals. This pasta dish was easy to make, feels light, and but warmed me during chilly dinners on our back porch. (The original version of the recipe can be found here.)
|Spicy Sweet Potato Pasta|
1 large (12 oz.)
1 tsp. chili powder
1 tsp. cinnamon
1 Tbsp soy sauce
6 green onions, sliced
1. Preheat oven to 450. Greased a baking pan; set aside. In a bowl, toss sweet potato cubes with agave nectar, chili powder, and cinnamon. Spread in prepared baking pan and bake 20 minutes.
2. Cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.
3. In saucepan, combine peanut butter and soy sauce; whisk in 3/4 cup of the hot pasta water. Add green onions and stir until heated through.
4. Serve sauce over pasta with sweet potatoes. Serves 4.