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Creamy Sweet Potato Pasta

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Pasta meals tend to leave you feeling tired and bloated due to processed, glutenous pasta and heavy sauces. They are yummy, comfort dishes though, and if you prepare them with gluten-free pasta and a handmade plant-based sauce, you can enjoy it to it’s full extent.

I have found sweet potato to be a perfect base for this sauce. Not only does it provide a thick texture, but it also gives a lovely sweet flavour, while the cashews give it body and creaminess. The nutritional yeast lends a scrumptious cheesy flavour.

Sweet potatoes are very rich in beta-carotene which is a form of Vitamin A. This nutrient is essential for vision, skin health, healthy bone growth, reproduction and more. Sweet potatoes are high in antioxidants like cyanidins and peonidins which are in the flesh and skin. Therefore buying organic so you don’t have to peel the skin is always a good idea. These antioxidants have been found to counteract the risks posed by heavy metals and free radicals.

Sweet potatoes release sugar slowly into the bloodstream. They will help stabilise the levels of blood sugar, which means you will get a steady amount of energy. This occurs even in people with type 2 diabetes.

This decadent sauce is rich, creamy and totally delicious and will leave your tummy feeling happy without the bloating!

Olivia xo

Sweet Potato Pasta Vegan Oliviabudgen Blog

Print Recipe
Creamy Sweet Potato Pasta
This delicious, creamy and nutrients dense dish will leave you feeling full, happy and satisfied.
Sweet Potato Pasta Vegan Oliviabudgen Blog
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Sweet Potato Pasta Vegan Oliviabudgen Blog
Instructions
  1. Preheat oven to 180 degrees (350F).
  2. Slice the sweet potato and carrot and cut the onion in to quarters. Lay on a baking sheet along with the garlic cloves. Drizzle with coconut oil and season with salt and pepper.
  3. Roast garlic for 15 minutes and the rest for approximately 30 minutes or until just tender and the onion has started to brown around the edges. Remove from oven and allow to cool slightly.
  4. Meanwhile, cook pasta according to instructions.
  5. Slice mushrooms and stir fry in a little coconut oil for a few minutes.
  6. Add cashews, sweet potato, carrot, onion, garlic, apple cider, nutritional yeast, mustard powder and rosemary to a blender. Blend on high speed, adding water as needed to assist blending and create a smooth creamy texture.
  7. Drain cooked pasta and return it to the pot with desired amount of sauce and mushrooms. Mix until heated through nicely.
  8. Serve garnished with cilantro.
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