Now who would ever think of making sweet potato into a pasta dish? I DID! This is a recipe you will not regret, totally VEGETARIAN and packed filled with flavors.
Sweet potatoes and cashews go so well together into a perfect thick sauce. Filled with rich creamy aromas. Sweet from the sweet potatoes, rich creaminess from the cashews. Paired with some roasted peppers and mushrooms this is a perfect vegetarian dish for any one to enjoy.
Sweet Potato Pasta?
3 Sweet Potatoes
1tb Balsamic Vinegar
2tb Olive Oil
2 Cloves Garlic
Peel and chop 3 sweet potatoes into small chunks and add them into a pot with some WATAR and bring to a boil.
In a pan with NO OIL lightly toast a handful of cashew nuts.
Set the cashews aside to cool. Start to fry off your mushrooms and bell peppers.
Into a blender add in your drained sweet potatoes, your lovely smokey toasted cashew nuts, 6-7 fresh basil leaves more if you like, 2 cloves of garlic, and 2tb of olive oil.
BLEND that GUY up! till a nice smooth paste is achieved.
In a pan on medium heat gently fry your paste adding in 1te of Italian herbs, 1tb of balsamic vinegar and salt to taste.
Throw in 400g of boiled pasta of your choice I went with regular plain old SPAGHETTI. Add in some pasta water as well. Toss well with the sauce and Ta-Dah you got yourself a lovely creamy sweet potato pasta. Add more water if your sauce is too thick.
Plate up and top with bell peppers and mushrooms and some cheese on top if you are feeling the extra calories.