The Secret Street

This cozy, comforting pasta dish was born out of a little improvisation — I didn’t have any potatoes, so I used sweet potato instead, and it worked like a dream! It’s hearty, creamy, packed with flavour, and super easy to make. Perfect for a weeknight dinner when you want something nourishing and satisfying.

• Serves: 2–3 people
• Prep + Cook Time: 30 minutes
• Type: Vegan

🍝 Ingredients:

• 200g pasta of your choice
• ½ brown onion, finely chopped
• 1 sweet potato (or regular potato), diced small
• 200g cooked chickpeas (one can, drained and rinsed)
• 1 tsp dried rosemary
• 1 tbsp tomato paste
• 150ml water
• 1 vegetable stock cube
• 1 tsp dried parsley
• Salt and pepper, to taste
• Olive oil, for cooking
• Optional toppings: Grated Parmegiano or vegan cheese, breadcrumbs, chilli flakes

👩‍🍳 Method:

1. Sauté the base
   In a deep pan, heat a splash of olive oil. Add the chopped onion, diced sweet potato (or potato), and rosemary. Cook on medium heat until the onions are soft and the sweet potato begins to tenderize — about 5–7 minutes.
2. Build the sauce
   Stir in the tomato paste, then add the chickpeas, water, and the vegetable stock cube. Mix everything well and cover. Let it simmer gently on low heat for about 10 minutes, until the sweet potato is fully cooked and flavours meld together.
3. Meanwhile, cook your pasta
   Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Before draining, reserve a small cup of pasta water — you’ll need it for the sauce.
4. Blend for creaminess
   Once the sauce has simmered, take about half of the chickpea and sweet potato mixture and blend it until smooth, adding a splash of reserved pasta water to loosen it up if needed. This is your creamy sauce!
5. Combine everything
   Add the cooked pasta to the pan with the remaining chickpea mixture, stir in the blended sauce, and season with salt, pepper, and dried parsley. Mix everything together until beautifully coated.
6. Adjust texture
   If the sauce is too runny, cook everything together for a couple of minutes on medium-high heat to reduce — just be careful not to overcook the pasta!
7. Serve and top
   Dish it up and sprinkle with your favourite toppings: a grating of Parmegiano or vegan cheese, some crunchy breadcrumbs, or a pinch of chilli flakes for a little heat.

💡 Tips & Variations:

• Swap sweet potato for regular potatoes if that’s what you have.
• Add a handful of spinach at the end for extra greens.
• Want it extra creamy? Stir in a spoonful of oat cream or cashew butter.

Let me know if you give it a go — I always love hearing how these recipes turn out for you! 💛