Spicy Sweet Potato Pasta with Chickpeas and Spinach

As much as I love a big bowl of pasta, it’s not really the best thing on a hot summer night when you want something lighter. That’s when I created this sweet potato pasta with chickpeas and spinach. Over the past couple of weeks I have been experimenting with different veggies as substitutes for pasta. Zucchini is a popular one that pairs really well with pesto or pasta sauce. For sweet potato noodles, I went with Asian/Thai inspired flavors and loved how it turned out!

In case you need more convincing to try this dish, let’s take a quick look at how subbing a vegetable for pasta can add not only flavor but numerous healthy benefits.

• One cup of white pasta has 330 calories, while one cup of sweet potato pasta has only 114!
• Pasta has little to no Vitamin A, while one cup of sweet potato pasta provides over 300% of the RDA.
• Both white pasta and sweet potatoes actually have a similar amount of fiber – around 4 grams.
• Traditional pasta does have more protein, but you can make up the difference with the addition of ground meat, tempeh, or chickpeas as a topping.
• Vegetable “pasta” is a great alternative for those with gluten-intolerance who can’t tolerate most traditional pastas.  

Spicy Sweet Potato Pasta with Chickpeas and Spinach

Created by: Deborah Davis

Course Entree

Cuisine Asian-inspired

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

3 servings

Toss out your boring traditional pasta for these spicy sweet potato pasta with chickpeas and spinach that take just minutes to make in one-pot. 

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Ingredients

  

1x2x3x

• 3 sweet potatoes peeled
• 3 tablespoons olive oil
• 2 large garlic cloves minced
• 2 cups spinach leaves
• 1/2 bell pepper cut in thin strips
• 2/3 cup chickpeas cooked
• 1 tablespoon minced fresh ginger
• 1 tablespoon sriracha
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon coriander

Instructions

• Use a spiralizer/spiral slicer to make the sweet potato noodles. I used 3 potatoes to make about 2 1/2 cups of sweet potato pasta.
• Heat olive oil in a large stock pot over medium heat. Add the sweet potatoes and stir gently. Cook over medium heat for 5 minutes.
• Add the spinach, chickpeas, bell pepper and garlic. Cook for another 3-5 minutes or until the spinach is wilted and the garlic is aromatic.
• Turn off the heat and stir in the ginger, sriracha, vinegar, paprika and coriander.
• Serve warm or cold with additional sriracha.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 59g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 260mg | Potassium: 1064mg | Fiber: 11g | Sugar: 12g | Vitamin A: 34907IU | Vitamin C: 41mg | Calcium: 113mg | Iron: 3mg

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