Creamy Purple Sweet Potato Pasta
Ingredients
Sauce
- 1/2 cup mashed, cooked purple sweet potato
- Juice from 1/2 a lemon
- 1 tbsp olive oil
- 1 tbsp tahini
- 2 tbsp veggie “no chicken” broth
- 6 tbsp reserved pasta water
- 1 tsp everything-but-the-bagel spice
Serving
- 1 package vegan tortellini
- 1 yellow bell pepper
- 1 handful of asparagus
- 1 cup of chopped purple cauliflower
Preparation
Boil water in a medium pot. Cook tortellini according to package instructions. Once cooked, drain the pasta, being sure to reserve some of the pasta water in a small bowl for later.
To make the sauce: combine all of the sauce ingredients in a small sauce pan. Whisk until smooth. Then, pour it over the cooked tortellini.
Saute some bell pepper, asparagus, and cauliflower to serve with the tortellini approximately 6 min to soften and lightly brown. Enjoy!
Tips
Feel free to substitute frozen vegetables here. Peas and cauliflower would be good options!
