Pesto Penne, Sweet Potato & Broccoli

Ingredients

• 1/4 sweet potato, diced
• 1/4 red capsicum
• 2 cloves garlic
• 1 tbsp. ready made basil pesto
• 2 cups penne
• 1 cup broccoli florets
• 1/2 cup almond milk
• 1 tbsp. olive oil
• Salt and cracked pepper to taste (if desired)

Method

1. 1Cook pasta in large pot of boiling water until al dente (firm to bite).
2. 2Peel sweet potato and cut into small cubes, cut capsicum into slices or chunks.
3. 3Place sweet potato in a pan with a drizzle of olive oil. Cook on med heat until softened.
4. 4Add capsicum, crushed garlic and broccoli and a little more oil if needed. Cook for 2-3 minutes or until the broccoli has softened, you still want some crunch.
5. 5Drain pasta, stir through pesto and vegetables carefully.
6. 6Add Almond milk, stirring through. This will help incorporate the pesto.
7. 7Serve immediately, sprinkle with cracked black pepper and salt if desired.