100g dried pasta shapes of choice
1 large sweet potato
1 small red onion, finely diced
12-15 Brussel sprouts, any old outer leaves removed
1 tsp chili flakes
Juice from half a lemon
150g feta cheese
Peel the sweet potato and cut into 1cm cubes. In a large pan (which you will later cook the pasta in) bring to a boil and cook until just soft, remove with a slotted spoon into a colander and let them air dry a bit.
Add the pasta to the boiling water and cook.
Fry the onion in a little olive oil on number 6 with a pinch of salt. Remove once soft and add the chilli flakes. While the onion is frying finely slice the Brussels (as fine as possible).
Put the potato cubes into the frying pan with around 1tbs olive oil and fry until crispy and then add the Brussels and sauté for a couple of minutes, and add back in the onions as well as a couple of tbs of the pasta water.
Drain the pasta and add to the veg mix combining well. Crumble in the feta, add the lemon juice, check the seasoning and mix gently then serve.