Pasta with Sweet Potato and Mushroom Sauce
Ingredients
- 12 oz any pasta (340 g)
- chopped herbs (for garnish)
Vegan sweet potato sauce
- 1 sweet potato (approx. 12 oz)
- 1/2 tbsp olive oil or coconut oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1/2 cup soaked cashews (75 g) or cashew butter (or sub coconut cream)
- 2/3 cup water (160 ml)
- 2 tbsp nutritional yeast flakes (optional)
- 1 tsp smoked paprika (optional)
- 1/2 tsp sea salt or more to taste
- freshly ground black pepper
- 1 tbsp lemon juice (optional)
Garlic mushrooms
- 1 tbsp oil
- 9 oz mushrooms (250 g) sliced
- 2 cloves garlic chopped (optional)
- salt and pepper to taste
Preparation
Cook pasta according to package instructions until al dente
Preheat oven to 200°C or boil sweet potato until soft, then peel and mash or blend
In a pan, heat oil and sauté chopped onion and garlic until translucent
Add the cooked sweet potato, soaked cashews or cashew butter, water, nutritional yeast, smoked paprika, salt, pepper, and lemon juice to a blender and blend until smooth to make the sauce
In another pan, heat oil and sauté sliced mushrooms with garlic until golden brown, season with salt and pepper
Combine the cooked pasta with the sweet potato sauce and mushrooms, mix well, and garnish with chopped herbs before serving
