Creamy Harissa Sweet Potato Pappardelle with Chili-Roasted Kale
Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour, 5 Minutes
Ingredients:
1 lb. Pappardelle’s Sweet Potato Pappardelle
1 sweet potato, peeled & cubed
1 bulb garlic, top cut off
Salt & pepper, to taste
4 cups kale, washed & stems removed
Extra-virgin olive oil
1 Tbsp. chili powder
14 oz. extra-firm tofu
1/4 cup harissa paste (or red chili paste as a substitute)
1/2 tsp. oregano
2 Tbsp. tomato paste
1/2 tsp. paprika
1/2 lemon, juiced
Lemon zest, for garnish
1/2 cup fresh parsley, finely chopped
Instructions:
- Preheat oven to 400º F.
- Add sweet potato and garlic bulb to sheet pan lined with parchment paper. Lightly coat sweet potato in oil, salt & pepper. Roast for 40-45 minutes, until sweet potatoes and garlic are browned.
- Place kale in a large bowl and drizzle with olive oil. Toss until evenly coated. Sprinkle with chili powder and salt, and toss again.
- Spread seasoned kale onto baking sheet and roast for 5 minutes. Stir kale and continue roasting until edges brown, about 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set pasta aside in a large bowl.
- Squeeze roasted garlic out of bulb and into a blender along with cooked sweet potato, tofu, pasta water, harissa paste, oregano, tomato paste, paprika, salt & pepper, lemon juice. Blend until smooth. Pour harissa sauce over pasta and toss to combine.
- Divide the pasta into serving dishes. Garnish with fresh parsley and lemon zest. Serve and enjoy!
