Pasta with Sweet Potato Sauce and Mushrooms
Ingredients
Pasta
- 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
Soak cashews for at least 3-4 hours. Otherwise, you can cover them with boiling water and soak for only approximately 15 minutes to speed up the process, or simply use cashew butter.
Prick sweet potato a few times with a fork and microwave until soft, for 6-7 minutes. (Optionally, bake the sweet potato in the oven at 425°F for about 50-60 minutes). Afterwards, peel it and scoop out the flesh.
Cook pasta according to package directions in a salted pot of water.
While pasta is boiling, in a pan over medium high heat, heat the oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add garlic and roast for one minute longer.
Remove onions and garlic from the pan and add it to a blender along with soft sweet potato, cashews, nutritional yeast, smoked paprika, lemon juice, salt, and black pepper.
Blend it together for 2 minutes, or until smooth. Add more water and seasonings until desired consistency and taste if necessary.
Pour sauce into a large skillet or pan. Heat over medium heat while stirring for 2-3 minutes, or until hot and bubbly.
When pasta is al dente, drain, add to the sauce and toss to combine. Cook for about 1-2 minutes until sauce sticks well to the pasta. (If sauce gets too thick, add more water or plant milk.)
Pan-fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add garlic and roast for one minute longer. Season with salt and pepper to taste.
Combine the garlic mushrooms with the pasta and sauce, garnish with chopped herbs, and serve.
