Description

A vibrant and spicy Habanero Sweet Potato Pasta combining tender rotini pasta with soft sweet potato chunks, fresh basil, garlic, and a tomato-based sauce infused with habanero heat and sweet corn. This flavorful dish balances spicy, sweet, and savory elements for a satisfying vegetarian meal.

Ingredients

Scale

Pasta and Vegetables

2 cups Rotini Pasta
1 medium Sweet Potato
1 cup Corn kernels

Sauce and Flavorings

1 can (14.5 oz) Diced Tomatoes
10 Fresh Basil Leaves
5 cloves Garlic
1 Habanero Pepper
1 tablespoon Olive Oil
1/2 teaspoon Salt

Instructions

Cook Pasta and Sweet Potato: Bring a large pot of water to a boil. Add the rotini pasta and peeled, diced sweet potato. Boil them together, stirring occasionally, for about 8 minutes or until the pasta is al dente and the sweet potato is tender.
Drain Pasta and Sweet Potato: Once cooked, carefully drain the pasta and sweet potato pieces, setting them aside while you prepare the sauce.
Sauté Aromatics: Heat olive oil in a large, high-sided pan over medium heat. Add minced garlic cloves, chopped habanero pepper, and basil leaves. Stir constantly and cook until the garlic turns golden brown and fragrant, about 1 to 2 minutes. Be cautious with the habanero as it is very spicy.
Add Corn and Tomatoes: Pour in the cup of corn kernels and the entire can of diced tomatoes, including the liquid. Season with salt and allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sauce reduces and thickens slightly as half of the liquid evaporates. Then turn off the heat.
Combine Pasta, Sweet Potato, and Sauce: Add the drained rotini pasta and sweet potato chunks into the skillet with the simmered tomato sauce. Toss everything well to combine, ensuring the pasta and sweet potatoes are evenly coated with the flavorful sauce.
Serve: Serve the pasta immediately while hot, garnished with additional fresh basil if desired.

Notes

Adjust the amount of habanero pepper to control the heat level in this dish.
Use fresh sweet potato for the best texture and sweetness.
For a milder version, substitute habanero with a milder chili or omit entirely.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To enhance the dish, sprinkle with grated Parmesan or nutritional yeast before serving (optional).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Fusion

Keywords: Habanero pasta, sweet potato pasta, spicy pasta, vegetarian pasta recipe, easy pasta dinner, tomato pasta sauce, rotini pasta dish