Sweet Potato Pasta

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300g Sweet Potato, peeled and cut into small cubes

300g Penne Pasta

100g Garden Peas

2 tbsp 1% Fat or Semi-Skimmed Milk

150g Low Fat Natural Yogurt

40g Lighter Mature Grated Cheese

1 pinch ground Black Pepper

Cook the sweet potato chunks in simmering water for 12-15 minutes, until tender. Drain well.

Cook the pasta shapes in a large saucepan for 6-8 minutes, or according to pack instructions, until tender. Drain well then return to the saucepan.

Stir the sweet potato chunks and frozen peas through the pasta.

Add the milk and yogurt and heat gently for 1-2 minutes.

Serve, sprinkled with the cheese and a little ground black pepper