by @biancazapatka 🧡
Recipe as posted on biancazapatka.com:
Makes 4 Servings
12 oz any pasta (340 g) (gluten-free, if desired)
chopped herbs (for garnish)
Vegan Sweet Potato Sauce:
1 sweet potato (approx. 12 oz)
½ tbsp olive oil or coconut oil
1 onion chopped
2 cloves garlic chopped
½ 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)
½ tsp sea salt or more to taste
freshly ground black pepper
1 tbsp lemon juice (optional)
1 tbsp oil
9 oz mushrooms (250 g) sliced
2 cloves garlic chopped (optional)
salt and pepper to taste
Soak the cashews for at least 3-4 hours. Otherwise, you can cover them with boiling water and soak for only approx. 15 minutes to speed up the process, or simply use cashew butter.
Prick the 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 the 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 the onions and garlic from the pan and add it to a blender along with the soft sweet potato, cashews, nutritional yeast, smoked paprika, lemon juice, salt, and black pepper.
Blend it all together for 2-3 minutes, or until smooth and creamy. Add more water and seasonings until desired consistency and taste if necessary.
Pour the sauce into a large skillet or pan. Heat over medium heat while stirring for 2-3 minutes, or until hot and bubbly.
When the 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 the sauce gets too thick, add more water or plantbased milk to thin. For more creaminess, you can also add a little coconut cream).
by @biancazapatka 🧡