Sweet potato and sage pasta with macadamia 'feta' 

Serves 4 



1 large sweet potato (500-600g) 

1-2 tbsp coconut oil 

1 bunch sage 

Salt and pepper, to taste 

A sprinkle of nutmeg 

1 cup macadamias 

3-4 tbsp Water 

1 tsp Lemon juice

Pasta of choice*


*I use a gluten free amaranth and rice spaghetti that I buy from About Life (for Sydney readers), but you can get good variations of gluten free pasta at health food stores.


1. Pre heat oven to 200C 

2. Chop the sweet potato (skin on or off, your choice) into thumb sized pieces and coat well with the coconut oil and a generous amount of salt and pepper. Put them on a baking paper lined tray and then into the oven for 20-30 mins or until soft.  

3. Make the macadamia feta by putting the macadamias, 3 tbsp of the water, lemon juice and salt in a small blender or food processor. Blend well to combine, if it needs the final tbsp of water add it and blend again. By this stage you should have a ‘ricotta’ like consistency. Put the mix in the fridge and leave it there until you're ready to serve. 

4. Bring a medium-large saucepan of water to the boil, cook the pasta as per the instructions. 

5. When the pasta and sweet potato are cooked, mix them together and add the chopped sage so it is mixed throughout. Season with salt and pepper and if it’s a little dry add some more melted coconut oil as you mix. (As an alternative you could use butter if you can tolerate dairy.) 

6. Put four servings of the pasta, sweet potato and sage into separate bowls and sprinkle the macadamia ‘feta’ and nutmeg.