Quinoa Pasta with Sautéed Sweet Potatoes, Green Peas, Bacon and Sage

No need to say I’m a big fan of pasta…
I’m also a big fan of bacon…
… and a big fan of sweet potatoes and green peas and sage…
Today’s recipe combines all those ingredients. 
The novelty is the quinoa noodles… Their texture is a little bit different than the regular wheat pasta. Kind of chewy, it’s definitely a good gluten free alternative.
Not that I’m switching to gluten free. To be honest, I made this pasta in an attempt to bring something different, flavorful and healthy to the table.
Having pasta with sweet potatoes, sage, green peas and bacon is like having a feast of flavors, colors and textures in just one plate.
I hope you like my recipe that I first published on Mamás Latinas.

Quinoa Pasta with Sautéed Sweet Potatoes, Green Peas Bacon and Sage | Ingredients for 4-6 portions
1 package of quinoa pasta
12 Bacon slices julienne cut
2 Tbsp. of olive oil
2 cups of sweet potatoes, peeled and julienne cut
2 garlic cloves, minced
10 leaves of fresh sage cut into strips
1 ½ cups of frozen green peas
Red pepper flakes
Parmesan cheese shredded (I used Parmigiano Reggiano)

Put the pasta to cook in a pot of boiling water and follow the package directions. Once the pasta is al dente, strain and reserve. In a skillet over medium heat, add the bacon and cook until golden, about 5 minutes. Let the bacon drain on paper towels. Discard half of the bacon fat. Add olive oil and sauté the sweet potatoes, stirring occasionally, for about 4 minutes. Drain them on paper towels. In the same pan add the garlic and sauté for 1-2 minutes. Add the sage and sauté for 30 seconds. Add the pasta and bacon and mix well. Add the sweet potatoes and peas, and mix. Sauté for 1-2 minutes. Serve hot with a dash of red pepper and Parmesan cheese.

To print the recipe click here.

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