Sweet Potato Pasta

There are numerous different food combinations that I have never tried.  After becoming Gluten Free and Vegan, my food choices became limited in some areas, but expanded greatly in other directions.  Had it not been for my allergies, I probably would never had the pleasure of eating quinoa!  Or coconut milk (or oil) … or the numerous seeds and beans I have eaten.  Maybe my allergies were a curse in the beginning, I see it as a blessing today!

Anyway, our featured recipe, Sweet Potato Pasta, is one of the unique food combinations that I would never have thought of until reading this recipe!  The original post is by Minn, author of Savor the Rainbow.  Check it out and tell me what you think:

Picture courtesy of Savor the Rainbow

Sweet Potato Pasta

Recipe Type: Pasta Dish
Author: Minn, Savor the Rainbow
Serves: 4
Ingredients
  • 1-2 med. sweet potatoes, peeled and chopped
  • 1 Tbs. almond oil
  • 1 Tsp. cinnamon
  • 1 Tbs. Earth Balance spread
  • 3/4 cup unsweetened, unflavored almond milk
  • 1 Tbs. almond flour
  • 6 Tbs. nutritional yeast, or more to taste
  • 2 Tsp. dijon mustard
  • 1 Tsp. garlic, minced
  • 1/2-3/4 tsp salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup cooked chickpeas
  • 1/2 to 1 cup of pasta water
  • 8 oz. pasta of choice (Minn used quinoa rotini pasta)
  • Mix-in of choice (Minn added spinach and pumpkin seeds)
Instructions
  1. Preheat oven to 400F. Line baking sheet with foil.
  2. Mix chopped sweet potatoes with almond oil and cinnamon and roast for about 30 minutes, flip after 15 minutes.
  3. While the potatoes are baking, prepare the cheese sauce. Melt Earth Balance spread in a medium pot over low-med heat. In a separate bowl, whisk together milk and almond flour until smooth. Add to the pot of spread and whisk. Stir in nutritional yeast, dijon mustard, and seasonings. Stir mixture until thickened (about 5-7 min).
  4. Cook pasta following package directions.
  5. Add the sauce to the blender and mix with 1 cup of roasted sweet potatoes and chickpeas. Add enough pasta water to thin out the sauce to your liking. Pour sauce back into the pot.
  6. Add the cooked and drained pasta to the pot. Add the mix-ins and stir to combine.

 

After reading through Minn’s notes, the original recipe (where she got it!), used butternut squash rather than sweet potatoes — which sounds good as well!

Make sure you check out her post for pictures and more recipe suggestions!

Share

2 Comments

  1. Comment by Min:

    Wow! Thank you for featuring my recipe! What an honor! I, too, would never have thought of this combination! Thanks to Angela from Oh She Glows, this is one of my favorite dishes!

Leave a Reply