Black Bean and Sweet Potato Pasta

Ingredients

• 200 g farfalle pasta
• 1 medium sweet potato
• 1 cup black beans, drained and rinsed
• 1 tsp chipotle pepper in adobo sauce
• 1 cup canned diced tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• to taste salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Peel and cube the sweet potato into 1‑inch pieces, toss with 1 tbsp olive oil, salt, and pepper, and spread on a baking sheet; roast for 20 minutes, turning once, until tender and lightly caramelized.

2. 2

   While the sweet potato roasts, bring a pot of salted water to a boil, add the farfalle, and cook al dente according to package directions (about 10‑12 minutes); drain, reserving 1/4 cup pasta water.

3. 3

   In a skillet, heat the remaining 1 tbsp olive oil over medium heat, add the minced garlic and cumin, sauté 1 minute until fragrant, then stir in the diced tomatoes and chipotle pepper; simmer 5 minutes, adding reserved pasta water if needed to reach a sauce-like consistency.

4. 4

   Add the black beans and roasted sweet potato to the skillet, toss to coat, and cook 2‑3 minutes until heated through.

5. 5

   Combine the sauce mixture with the cooked farfalle, toss gently, adjust seasoning with salt and pepper, and serve topped with chopped cilantro if desired.