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 hrs. Otherwise, you can cover them with boiling water and soak for only approx. 15 min 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 min. (Optionally, bake the sweet potato in the oven at 425°F for about 50-60 min). 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 min. 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, & black pepper.
Blend it together for 2 min, or until smooth. Add more water & 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 min, or until hot and bubbly.
When pasta is al dente, drain, add to the sauce and toss to combine. Cook for about 1-2 min 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 min until golden browned. Add garlic & roast for one min longer. Season with salt and pepper to taste.
