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Penne with Creamy Sweet Potato Sauce
and spinach and white beans

Active: 30 min Total: 30 min
This pasta is going to become one of your fall favorites and your little one won't even know that it's not 'real' mac 'n cheese with our creamy sweet potato sauce.
Smarts: Repurpose pureed soups into pasta or protein sauces! The orange color of this sweet potato soup is perfect for passing off as mac 'n cheese if you have a picky eater.


Penne with Creamy Sweet Potato Sauce & Spinach:
  • Garlic - 3 cloves , crushed
  • White beans (14 oz / 397 g can) - 1 can , drained and rinsed ((~2 cups))
  • Penne - 1/2 lb ((or choose a similar pasta shape))
  • Cooking oil - 2 Tbsp
  • Leftover pureed sweet potato soup - 1 1/2 cups ((<a href="https://mealplans.cooksmarts.com/days/322" target="_blank">prepared from last night</a>))
  • Baby spinach - 4 oz
  • Lemon - 1/2 , juice of
  • Salt and pepper - to taste
  • Walnuts - 1/3 cup , crushed


  1. Garlic - Prep as directed. (Can be done up to 3 days ahead)
  2. White beans - Drain and rinse.

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  1. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Reserve 1 cup (235 ml) of pasta water (for 4 servings of pasta; adjust accordingly for a different serving size).
  2. After pasta has drained, heat a saute pan over medium-high heat. Add oil and then crushed garlic to heated oil.
  3. Once you can smell the garlic, add in leftover pureed sweet potato soup with pasta water. Simmer for ~2 minutes until the sauce has started to reduce.
  4. Add in pasta and toss until it’s all coated. Fold in spinach (don’t worry, it looks like a lot but it’ll cook down to nothing) and add in beans. Finish pasta with a squeeze of lemon juice and season dish with salt and pepper. Serve with crushed walnuts.



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