Vegan Spicy Pasta with Roasted Sweet Potatoes

Ingredients

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  2 tsp or 12g

• Garlic

  Raw

  1 clove or 3g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Chili Pepper Paste

  Amore

  1 ½ tsp or 9g

• Sweetener, syrup, agave

  2 tsp or 18g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Soak cashews in water for at least 4 hours prior to cooking. Alternatively, boil them for 20 minutes.
2. Preheat the oven to 400 degrees.
3. Chop sweet potatoes into small cubes and toss in the olive oil and half the salt. Spread evenly on a baking sheet and roast them at 400 degrees for about 20 minutes, flipping them halfway through. Roast until brown and soft.
4. While the sweet potatoes are roasting, cook the pasta according to package directions.
5. Make the sauce: drain cashews that have been soaking and add to a blender. Then add the nutritional yeast, chili paste, agave, garlic, veggie broth, salt and pepper.
6. Pulse and blend on high, scraping down sides as needed. Blend for a couple of minutes until smooth and creamy. Adjust salt and pepper to taste.
7. Once the pasta is done, drain and return to pot. Pour the sauce on top and toss pasta to coat.
8. Add the roasted sweet potatoes on top and toss again. Serve immediately and enjoy!