Pasta with Sweet Potato Sauce and Mushrooms
Ingredients
Pasta
- 12 oz any pasta (340 g)
- chopped herbs (for garnish)
Sweet potato sauce
- 1 sweet potato (approx. 12 oz)
- 1/2 tbsp olive oil or coconut oil
- 1 chopped onion
- 2 chopped garlic cloves
- 1/2 cup soaked cashews (75 g) or cashew butter
- 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 chopped garlic cloves (optional)
- salt and pepper to taste
Preparation
Soak cashews for at least 3-4 hrs or cover with boiling water and soak for 15 min, or use cashew butter.
Prick sweet potato a few times with a fork and microwave until soft for 6-7 min, or bake in oven at 425°F for 50-60 min, then peel 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 cook until translucent for about 5 min, then add garlic and cook for one minute longer.
Remove onions and garlic from the pan and add to a blender along with soft sweet potato, cashews, nutritional yeast, smoked paprika, lemon juice, salt and black pepper.
Blend together for 2 min or until smooth, add more water and seasonings until desired consistency and taste if necessary.
Pour sauce into a large skillet or pan and heat over medium heat while stirring for 2-3 min or until hot and bubbly.
When pasta is al dente, drain, add to the sauce and toss to combine, then cook for about 1-2 min until sauce sticks well; if sauce gets too thick, add more water or plant milk.
Pan-fry mushrooms in a pan with some oil for 6-8 min until golden browned, add garlic and cook for one min longer, then season with salt and pepper to taste.
