Creamy sweet potato pasta

Happy September guys. I can’t believe we’re into autumn already! The UK has turned very wet n windy here so here is a cosy bowl of goodness to enjoy!

When i first became vegan around 6 years ago i was desperate to still make creamy sauces for my pasta! It wasn’t that i missed cheese, it was more that i missed the consistency and texture i suppose! The first thing i tried and stuck with was cashew cream. Soaking the cashews in water for a few hours and then blending them with stock made a lovely creamy consistency.

The only thing with using them often that i found was that 1- cashews can be quite expensive to buy here in the UK, 2, for me personally i am trying to stay fairly low in fat and the cashews literally eat into my daily fat allowance (i track my macros, if you don’t then its totally ok!) also, i have a couple of clients with nut allergies and i do feel as though lots of vegan recipes call for nuts and its disappointing for them when they can’t make them. So here you have my easy, super tasty and cosy

Sweet potato sauce with kale over pasta

Soya free, nut free, low in fat and plant based. Packed full of good carbs and antioxidants!

Ingredients: Makes aprox 1 generous serving

  • Sweet potato (aprox 270g) – usually around 1 large one
  • 2 cups of water
  • 2 tbs nutritional yeast
  • 1 clove of garlic
  • 1 tsb salt
  • 2 tbs plant based milk (unsweetened!) i used oatly
  • 2 tbs coconut aminos (i am soya free but you can use liquid amino like braggs instead)
  • 2 tsp liquid smoke

  • 90g of pasta of your choice (i used a high protein lentil and quinoa one)
  • 2 cups of curly kale

Method:

Cube the sweet potato and add to a pan of boiling water for approximately 15 minutes (till soft) drain and add to your blender with the water, milk and garlic clove (just add the clove in whole, the blender will sort it out!)

Meanwhile cook up your pasta of choice so its ready for when you finish creating the sauce.

Start blending – if your blender is having a hard time then encourage it with a fork (turn off blender when you do this guys!) Once the mixture comes together add remaining ingredients upto liquid smoke, add a little more water if its too thick. Blend again.

Mixture in blender should be creamy and thick! Add the sauce from the blender onto your cooked pasta in the pot you cooked the pasta in, stir everything up and then let it simmer on a medium to low heat while adding the kale. Keep stirring as you don’t the mixture to burn! The kale should start to wilt while in the pot. Add more salt and pepper to season.

Turn the heat off and let it sit for a couple of minutes so the flavours can marry.

Dish up! Add extra nutritional yeast or even some sage to season further.

I really hope you enjoy this! Please leave me a comment below if you have an questions. I’d love to hear how yours turns out

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