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How to make Roasted sweet potato, sage & chorizo fusilli

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • 1 (about 350g) orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 1 x 250g punnet cherry tomatoes, halved
  • 300g dried fusilli pasta
  • 2 chorizo sausages, thinly sliced
  • 1/2 cup fresh sage leaves
  • 70g reduced-fat feta, crumbled
  • 1/2 tablespoon fresh lemon juice

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the garlic and half the oil in a small bowl. Place the sweet potato and tomato on the prepared tray. Drizzle over the garlic mixture and toss to evenly coat. Season with salt and pepper. Cover with foil and bake in the oven for 10 minutes. Remove foil and bake for a further 10 minutes or until the sweet potato and tomato is tender.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to pan.
  • Step 3 Heat the remaining oil in a frying pan over medium heat. Add the chorizo and cook for 1-2 minutes on each side or until crisp. Use a slotted spoon to transfer the chorizo to a plate lined with paper towel. Add the sage leaves to the pan and cook for 1 minute or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.
  • Step 4 Add the roasted sweet potato, tomato, chorizo, feta and lemon juice to the pasta. Season well with salt and pepper and toss to combine. Divide the pasta among serving bowls and top with sage leaves to serve.