The Tranquil Vintessa

In my quest to become the best version of myself, I’ve undertaken a close examination of my diet and decided to cook at home more often. Among the various meals I’ve experimented with, one stands out as my favorite so far: Baked Sweet Potato and Herb Pasta. Surprisingly delightful and not as heavy as one might expect, it’s also quick enough to prepare even after a long day out.

Let’s dive into the recipe.

Ingredients:

• 1 sweet potato
• 1 can of black beans
• 1.5 cups of corn
• 6 cherry tomatoes
• 1.5 cups of penne pasta
• 1 tablespoon of unsalted butter
• 1 tablespoon of herbs (thyme, basil, or rosemary)
• 2 cloves of minced garlic
• Salt and pepper to taste
• Grated Parmesan cheese

Tools:

• Slow cooker (I used this one)
• Pot (Here’s mine)
• Large skillet

Directions:

1. In the morning, rinse the sweet potato and wrap it in foil. Place it in the slow cooker and set the temperature to low. Allow it to cook for 4-6 hours.
2. Once the potato is completely cooked, turn off the heat and allow it to cool slightly.
3. Cook the black beans and corn as directed on the package. Slice the cherry tomatoes in half and mix them into the corn and black beans.
4. Cook the pasta according to the instructions on the packaging. Drain and set aside.
5. In the large skillet, melt the butter over medium heat.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
7. Add the cooked pasta to the skillet and toss to coat evenly with the garlic butter.
8. Sprinkle the herbs over the pasta and season with salt and pepper to taste. Toss again to combine.
9. Plate the sweet potato on a plate and cut it lengthwise to open. Place the black bean, corn, and tomato mixture on top. Then add the pasta to the side.
10. Pair it with a nice Sauvignon Blanc or Pinot Grigio and enjoy!