Cookbook
Mexican Sweet Potato Pasta Bake With Loaded Veggies

Mexican Sweet Potato Pasta Bake With Loaded Veggies

  • 30 min
  • 660 calories
  • from $31.34 for 2 servings · $15.67/serving

A cheesy, veggie packed twist on taco night. Tender sweet potato, black beans and corn tossed in a rich tomato salsa sauce, mixed with pasta and baked until golden

Number of servings

Ingredients

  • 75 g Sweetcorn Kernels 75 g Sweetcorn Kernels
  • 80 g Black Beans 80 g Black Beans
  • 2 Each Spring Onion 2 Each Spring Onion
  • 180 g #35 Elbow Pasta 180 g #35 Elbow Pasta
  • 1 Cup Tomato Salsa 1 Cup Tomato Salsa
  • 1 Each Green Capsicum (small) 1 Each Green Capsicum (small)
  • 1 Tablespoon Taco Seasoning 1 Tablespoon Taco Seasoning
  • 75 g Tasty Cheese (grated) 75 g Tasty Cheese (grated)
  • 200 g Sweet Potato (Small) 200 g Sweet Potato (Small)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $15.67/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Frypan
Oven Proof Dish

Step 1

1 Cook Pasta

Put a pot of salted water onto boil. Add pasta to boiling water and cook for 8-10 minutes until al dente. Then drain and set aside.

Step 2

2 Prepare Ingredients

Preheat oven to 200°C. Peel and dice sweet potato. Slice spring onion. Dice capsicum.
Step 3

3 Make the Sauce

Heat a little oil in a pan over medium heat. Cook capsicum, spring onion and sweet potato for 3-4 minutes. Add taco seasoning and cook for 1 min. Stir in tomato salsa, corn and black beans until combined.
Step 4

4 Add Pasta

Add the pasta to the sauce and stir to combine. Transfer to an ovenproof dish and top with tasty cheese. Bake for 10-12 minutes, or until the cheese is melted and golden.
Step 5

5 You Plate It

Remove the pasta bake from the oven and serve family style while hot. Enjoy!

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