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Fettucine with sweet potato, feta and olives

A recipe from the Good Food collection.


Fettucine with sweet potato, feta and olives
Fettucine with sweet potato, feta and olives
1.5 kg (3 lb 5 oz) orange sweet potato, cut into 2 cm (¾ inch) cubes
80 ml (⅓ cup) olive oil
4 garlic cloves, crushed
50 g (1¾ oz) butter
4 red onions, sliced into thin wedges
500 g (1 lb 2 oz) fresh basil fettucine
400 g (14 oz) soft feta cheese, cut into 1.5 cm (⅝ inch) cubes
200 g (7 oz) small black olives
30 g (½ cup) firmly packed fresh basil, torn


1. Preheat the oven to 200°C (400°F/ Gas 6). Place the sweet potato, oil and garlic in a bowl and toss to coat Lay out the sweet potato in a roasting tin and roast for 15 minutes, then turn and bake for another 15 minutes, until it is tender and golden—make sure the sweet potato is not too soft or it will not hold its shape. Set aside and keep warm.

2. Meanwhile, melt the butter in a deep frying pan and cook the onion over low heat, stirring occasionally, for 25–30 minutes, or until soft and slightly caramelized.

3. Cook the pasta in a large saucepan of boiling water until al dente Drain and return to the saucepan, then add the onion and toss together Add the sweet potato, feta, olives and basil and gently toss Serve drizzled with extra virgin olive oil, if desired.

Main ingredient:
Potato, Cheese
Side Dish, Lunchbox


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