Spicy Peanut Sauce Sweet Potato Pasta

Have you ever come across an ingredient that is just so “you”, you don’t know what to do with it? Actually, it’s not that you don’t know, it’s more like, there are a million and one possibilities and you can’t seem to settle on the right one at the right time. That’s how I felt about the Sweet Potato Pappardelle that my friends Elly and Joelen were so kind to send me. I’m sure they knew I’d have a great time coming up with something wonderful for this, and they were right. There were so many directions I could go with this, inspired by flavor combinations I know and love. Perhaps the harvest-y route with sage butter sauce and dried cranberries? Or, a southwestern spin with black beans and a creamy cilantro-jalapeno sauce? Uber-richness with a gorgonzola cream? Finally, I settled on an African-inspired combination. I recalled Cooking Light’s Baked Sweet Potatoes with Spicy West-African Peanut Sauce – a recipe I have made and loved. The sauce is really delicious, and I’ve also used it for baked sweet potato fries. I thought this sauce would be delicious on my sweet potato pasta, with some pulled chicken and sauteed vegetables added to fill it out. The result was delicious and hearty, bursting with flavor. If you’d like to try something like this but can’t find any sweet potato pasta in your area, I’d suggest making sweet potato gnocchi (if you’re ambitious!) or making plain pasta and adding cooked, cubed sweet potato to the sauce.
Sweet Potato Papardelle with Spicy Peanut Sauce
Serves 3

1/2 lb Sweet Potato Papardelle
1 red pepper, sliced
1 medium zucchini, sliced
1/3 cup finely chopped onion
1 tablespoon grated peeled fresh ginger
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup peanut butter 1 teaspoon sugar
1/4 teaspoon salt
About 1 cup cooked, shredded chicken
1/4 cup chopped fresh cilantro

Cook pasta according to package directions and drain. Meanwhile, saute the pepper, zucchini and onion in a pan coated with nonstick cooking spray for about 8 minutes. Add the ginger, garlic, cumin, coriander, and ground red pepper and cook for 1 minute more. Whisk together the water, tomato sauce, peanut butter and salt, and add to the vegetable mixture. Stir in the cooked chicken. Bring to a boil, and simmer for a few minutes to thicken and combine the flavors. Serve over pasta, garnished with fresh cilantro.

As usual, I’ll be sharing my pasta dish with Ruth for Presto Pasta Nights.

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9 Responses to “Spicy Peanut Sauce Sweet Potato Pasta”

  1. 1

    That Girl — June 5, 2008 @ 5:04 pm Reply

    Okay so now I’m going to figure out how I can make sweet potato pasta because it looks sooooo good!

  2. 2

    Kevin — June 6, 2008 @ 2:55 am Reply

    This sounds tasty! I like the idea of a sweet potato pasta.

  3. 3

    Elly — June 6, 2008 @ 2:57 am Reply

    Sounds SO good, Cara! I knew you’d come up with something perfect and delicious for the pasta 🙂

  4. 4

    Ruth Daniels — June 6, 2008 @ 11:14 am Reply

    It does sound fantastic. I had to stop myself from licking the screen. Thanks for sharing with Presto Pasta Nights.

  5. 5

    Lauren — June 6, 2008 @ 2:57 pm Reply

    Oh My God this looks good! I am dying to try a west african peanut stew, but I love this idea too! Sweet potato pasta, genius!

  6. 6

    Lauren — June 6, 2008 @ 2:57 pm Reply

    Oh My God this looks good! I am dying to try a west african peanut stew, but I love this idea too! Sweet potato pasta, genius!

  7. 7

    gaga — June 6, 2008 @ 6:16 pm Reply

    Yum! I made some sweet potato gnocchi that’s sitting in my freezer right now. I’ve been debating what to do with it and will add this method to the options I’m trying to decide between. Thanks!

  8. 8

    Marie Louise — June 9, 2008 @ 2:03 pm Reply

    You’re spicy peanut sauce looks divine. Congratulations on your new house and especially that fabulous kitchen!

  9. 9

    Meghan — June 10, 2008 @ 6:41 pm Reply


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