Pasta with creamy sweet potato sauce

Vegan
Total: 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free

These days you no longer need cream to make a creamy pasta dish. I recommend a sweet potato sauce – it goes beautifully with pasta made from pulses such as lentil noodles. If you've never tried it before, then this recipe is the one for you. You'll be amazed at how you can create recipes that are unique, healthy and delicious with just a handful of basic ingredients, a blender and a pan.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

Sauce
80 g cashew nuts
  water, boiling
350 g sweet potatoes, peeled, cut into approx. 3 cm cubes
  salted water, boiling
3 dl water
2 tbsp Nussmesan Classic
½  lemon, the whole juice
1 tsp paprika
  salt and pepper to taste
Pasta
400 g pasta (e.g. Karma chickpea fusilli)
  salted water, boiling

How it's done

Sauce

Empty the cashew nuts into a bowl, pour over boiling water, soak. Cook the sweet potatoes in boiling salted water for approx. 20 mins. until soft, drain. Drain the cashew nuts, rinse and place in the blender. Add the boiled sweet potatoes, 300 ml of water, Nussmesan, lemon juice and paprika, blend until the sauce is smooth and creamy. Season the sauce, empty into a pan, keep warm.

Pasta

Cook the pasta in boiling salted water until al dente, drain and return to the pan. Add the sauce, mix and heat through.

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