- 1 sweet potato, peeled and cubed
- 500g pasta of choice
- 250g english spinach
- 1 cup pinenuts, toasted & cooled
- 3 cloves garlic
- 2 tbs savoury yeast flakes
- 1/2 tsp salt
- 1/3 cup light olive oil
- 1 tbs dukka spice
- squeeze lemon (optional)
Dukka winter greens pesto
Serves: 6
Prep: 15
Cook: 20
Ingredients
Method
- Toss sweet potato cubes in 2 tsp of the oil and arrange on oven tray. Bake in a hot oven, 200oC, until golden.
- Bring a large pot of water to the boil. Add pasta and cook until tender. Drain.
- While pasta and sweet potato are cooking, remove stems and veins from spinach.
- Place spinach, pinenuts, garlic, yeast flakes and salt in a food processor.
- Gradually add oil while processing mixture. Process until finely chopped.
- Fold pesto sauce and sweet potato through drained pasta. Arrange in serving bowls and top with dukka and a squeeze of lemon. Serve immediately.
Tips
- Spinach can be replaced with kale in this recipe too.
- Parmesan cheese can be used to replace savoury yeast flakes.
- Savoury yeast flakes are available in health food stores. They are an excellent source of B vitamins and give the recipe a nutty cheesy flavour.
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