Arun's Spiced Sweet Potato & Rigatoni: Today

Updated / Thursday, 7 Dec 2017 16:11

Arun's spiced sweet potato & Brussel ricotta rigatoni with clementine, chestnut topping, zesty green relish.

By Arun Kapil
  1. Turn your oven to 180˚C, gas mark 4
  2. Rub the discs with spice and oil, roast in the oven until only just cooked, about 5 to 7 minutes, remove and set aside.
  3. Turn your oven up to 200 ˚C, gas mark 7
  4. In a large bowl, whisk the ricotta, crème fraiche, then add grated cheese, salt and pepper, stir through then add the cooked pasta, gently combine to coat well.
  5. Add the sprouts, decant into a large shallow roasting tray, poke the sweet potato discs into the pasta in even rows so half of each is submerged, half exposed
  6. 5. Pop into your oven to warm through for about 12 to 15 minutes. Remove and attractively scatter over the topping ingredients and we’re ready.

To Serve