Vegan Fiesta Sauce Pasta Bowl
Ingredients
- 1 tsp miso paste
- 1/4 cup cashews
- 3 tbsp nutritional yeast
- 1 small sweet potato
- 1 cup unsweetened plain almond milk
- 1/4 small onion, diced
- 3 garlic cloves, peeled and smashed lightly with knife
- 2 tsp hot sauce
- 1 tsp smoke paprika
- 1/2 tsp chipotle powder
- 1/2 tsp cumin
- Salt to taste
Preparation
Bring a saucepan of water to a boil.
Peel a small sweet potato, then cut into small cubes and place in the boiling water for about 6-8 minutes or until potatoes can be pierced easily.
Strain potatoes using a colander and place in a blender.
In the same pan, add onion and garlic and sauté until onions are softened, about 3 minutes.
Add garlic and onion to the blender with the potato and the other remaining ingredients except salt.
Cover blender and blend on high until sauce is fully smooth.
Taste sauce and add salt to taste. Note: It may not need additional salt, adjust according to taste.
Add sauce to cooked and drained pasta over the stove top and heat up for 1-2 minutes until sauce is heated through.
