Sweet Potato and Parsnip Spaghetti
Ingredients
- 1 spiralized sweet potato
- 1 spiralized parsnip
- 1 tablespoon polenta
- 1 tablespoon olive oil
- 1-2 teaspoons salt
- 2-3 teaspoons pepper
- 1 tablespoon agave
Spinach ricotta mix
- 2 cups spinach
- 1/3 cup cashews soaked in warm water
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- 2 teaspoons smoked salt
Preparation
Toss all the ingredients together and roast in a preheated oven at 200C (375F) until done.
Spinach blend
Blend together the spinach, cashews, nutritional yeast, apple cider vinegar, and smoked salt.
Add dollops to the pasta.
