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–+ servings
Creamy Sweet Potato and Cashew Sauce Pasta

Creamy Sweet Potato and Cashew Sauce Pasta - vegan

The Balanced Kitchen
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 people

Ingredients
  

  • 600 g sweet potatoes peeled, cubed
  • 1.5 cups cashews
  • 400 mls vegetable stock
  • 2 tbsp coconut yoghurt
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp apple cider vinegar
  • 1 tsp mixed spice
  • 1 tsp ground nutmeg
  • 1/2 tsp garlic granules
  • salt and pepper to season
  • 3 servings pasta

Instructions
 

  • Begin by peeling and chopping the sweet potatoes into small cubes. Add them to a steamer and steam until soft which should take about 10-15mins.
  • While the sweet potatoes are steaming, add the cashews to a bowl and cover with just boiled water.
  • You can also cook the pasta as per packet instructions while you are waiting for the sweet potatoes to steam.
  • Once the sweet potatoes have become soft and the cashews have been soaking for at least 15 mins in the boiling water, add them to a food processor, together with all the remaining ingredients (exluding the pasta!) and blitz until smooth.
  • Drain the pasta and pour the blended sauce mix into the pasta. Add a sprinkling of black sesame seeds and season to taste.
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