Sweet Potato Pasta with Creamy Cashew Kale Sauce
I pulled out my handy dandy vegetable spiralizer for this one! Alternatively, if one does not have a spiralizer, this julienne peeler for $9.99 works just as well.
For this recipe you will need:
- 2 large sweet potatoes
- I head of kale
- 1 small onion, chopped
- 6 cloves garlic, minced
- 1.5 cups unsweetened almond milk
- 3 tbsp chickpea flour
- ½ cup nutritional yeast
- ½ cup cashews, soaked
- 4 basil leaves
- 1 tbsp black pepper
- 1 tsp, sea salt
Wash, peel and spiral or julienne your sweet potatoes.
Wash and de-rib kale and add to food processor along with basil and just enough water to get them blended up. Set aside.
Blend cashews with 1 tbsp of water in food processor, until you have a thick cream.
In a medium sized pot, sauté onions and garlic on low/medium heat in 1 tbsp of coconut oil, until softened.
Stir in almond milk and slowly bring to a simmer while whisking in the nutritional yeast. Add kale, cashew cream and spices.
At this point you’ll have a good idea of the thickness of your sauce. Depending on your preference, slowly whisk in chickpea flour until desired consistency is reached. Gently simmer on low/medium heat while you prepare your sweet potato noodles.
Sweet potato noodles can be eaten either raw or cooked. Lightly steaming them makes them easier to digest and will allow the beta-carotene to become more bioavailable. I prefer mine slightly al dente so I only steamed them for approximately 5 minutes.