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🍝 Creamy Pasta with Sweet Potato, Fennel, and Coconut

395 kcal · 30 min · 4 servings

Creamy Pasta with Sweet Potato, Fennel, and Coconut Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 5 liters of water with salt to a boil in a large pot.
  2. 2. Thoroughly wash the sweet potato, peel it, and cut it into pieces about 1 cm in size.
  3. 3. Wash the fennel, quarter it, remove the hard core, and slice it into thin strips.
  4. 4. Rinse the spring onions, pat them dry, and cut off the roots.
  5. 5. Separately slice the white and green parts of the spring onions into thin rings.
  6. 6. Cook the spaghetti in the boiling salted water for about 8 minutes until al dente (firm to the bite).
  7. 7. Reserve about one cup of the pasta cooking water.
  8. 8. Drain the spaghetti in a colander and let them drain well.
  9. 9. Heat the oil in a pan over medium heat.
  10. 10. Sauté the sweet potato pieces together with the fennel and the white parts of the spring onions for about 5 minutes.
  11. 11. Season the mixture with salt, pepper, and curry.
  12. 12. Deglaze the pan with the coconut milk.
  13. 13. Let the sauce simmer covered for about 8 minutes.
  14. 14. Add the cooked spaghetti and the green parts of the spring onions to the sauce.
  15. 15. Mix everything well together.
  16. 16. Season to taste and add some of the reserved cooking water if needed.
  17. 17. Plate the pasta and enjoy.

Nutrition per serving