chickpea pasta + sweet potato carbonara.

I got the inspo for this recipe from one of my favorite instagrammers _littlemissfoodie.

When the weather gets cold, I immediately gravitate toward all foods warm and cozy.  Salads and smoothies are a hard no for me when I can’t feel my fingers.  Soups + pastas + slow cooker creations are how I survive the chilly months.

Fun Fact:  When I first started working, I found myself a bit bored on my weekdays off while my friends/family were working normal 9-5 jobs.  One of my “activities” when it was too cold out to be outside was to go to Whole Foods and look around.  They always have the most interesting things!  This morning was COLD and K and I didn’t have much on the agenda so we headed to the nearest Whole Foods to get some veggies and explore a bit.  Unbeknownst to me, it was the GRAND OPENING of this store location.  So.  Many.  People.

So unfortunately we didn’t get to explore as much as I wanted to but we did get what we needed, including these jumbo size sweet potatoes.




When I got home I remembered a sweet potato pasta sauce I saw on _littlemissfoodie’s instagram feed.  I found the recipe after some searching and improvised a bit according to what I had on hand.  Whenever I make pasta I always use chickpea pasta for extra protein.  This brand is my favorite and they sell it in bulk at Costco!



This super simple sauce comes together pretty quickly.  To speed up the process you could use canned sweet potato puree.



Sweet Potato Carbonara.

the sauce:
1 cup of vegetable stock
1 1/2 cup whole milk
1 large sweet potato
1 tbsp chopped garlic
2 strips of cooked bacon
salt + pepper to taste

  1.  Wash and peel the sweet potato.  Chop into large cubes.  Roast at 450 degrees for about 4o minutes, until they start to brown on the edges.
  2. Pour the vegetable stock and milk into a blender.  Add in the roasted sweet potato.  (I set aside about 4 cubes for K to eat for lunch so if you use a whole large sweet potato you might need some more milk.).  Blend until smooth.
  3. Cook the bacon in a sauce pan.  Pour out most of the bacon fat when done, but leave some to sauté the garlic in.  Chop up bacon after it cools and set aside.  Add in garlic and cook until it begins to brown.  Add in sweet potato mixture.  Add back in chopped bacon.  Salt and pepper to taste.
  4. If the sauce seems too thick, add in more milk until you achieve your desired consistency.  If your sauce is too thin you could add in cornstarch to thicken it back up.




I poured the pasta right into the pan and stirred until combined.  I made turkey meatballs as well for tonight so I added those right on top.




This sauce is thick and creamy and totally satisfies a crazing for a cozy pasta meal without derailing a healthy diet.




Kona agrees…




Happy cooking!

One thought on “chickpea pasta + sweet potato carbonara.

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