The roasted sweet potato adds a wonderful sweet flavour to this dish. I tend to roast a whole lot and keep it in the fridge for when I want to make this.

Ingredients

Serves 4 -6 depending on whether a main or side dish.

2 sweet potato peeled and chopped in large bite size pieces (they shrink when cooked)

1tbsp oil

1tsp each of sweet paprika, mixed herbs, garlic powder, onion salt

4 cubes of frozen spinach (defrost )

100gr chopped frozen mixed peppers

200g mascarpone

2oz grated Parmesan

275g dried penne

Toss the sweet potato in the oil, and spices and roast for 15 mins at 180C until tender.

Meanwhile cook the pasta in some boiling salted water for about 10 mins or according to packet instructions. Drain and retain the water.

Remove the sweet potato from oven, add to a bowl with the spinach, peppers and cooked pasta.

Mix well and stir in 4tbsp of the pasta water and the mascarpone, mix well to combine. Season with salt and black pepper and add to an oven proof dish, cover with the parmesan and cook for 20 mins until bubbling and lightly golden.

Serve with your main of choice or as is with some crusty bread,