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This is another super easy & healthy one! I used sweet potatoes but any orange squash would also work. No dairy in this at all & it still tastes so decadent! If you own a blender – you can make this in less than 30 minutes. The sauce can be used as it is here – over pasta – but if you added a bit more stock or some non-dairy milk or vegan heavy cream – you would have a delightful soup! Or – leave it thick & make ravioli. Or slather some in a white lasagna. Mmmmm!
Vegan Creamy Sweet Potato Pasta with Fried Sage
Serves 4 well
1 lb pasta (if you use less pasta – see notes above about how to re-purpose the extra sauce)
2 TBS olive oil
1 package or bunch of fresh sage
1 large sweet potato (2 lbs or so – or 3 cups) – peeled & cubed
1 medium onion – diced
4 garlic cloves – minced
1 TBS (or less – if heat bothers you) crushed red pepper
2 cups vegetable stock
Cook & drain your pasta – but reserve about a cup of the hot pasta water. Toss the pasta with a drizzle of olive oil to keep it from sticking. Set aside.
Over medium heat – warm the oil in a large saute pan & fry the sage. Be careful not to burn it (it should not brown in the pan). After 2 minutes or so – drain it on papers towels & set aside.
In the same pan, add the onions. Once softened, add the sweet potato, garlic & crushed red pepper. Stir for one minute & then add the stock. Bring to a boil & boil until your sweet potato is soft.
Being careful not to burn yourself, puree the sweet potato mixture. Season liberally with S&P (to taste). Put the noodles in the pan you cooked the sweet potatoes in. Spoon only as much of the sweet potato puree onto it so you get a light cover. You don’t want to drown the pasta. I had a lot of puree left over from the 1/2 pound of pasta I cooked & I will make it into soup (see notes above the recipe). If it gets too thick, stir in some of the reserved pasta water – a bit at a time.
Plate the pasta & crumble sage on it. Garnish with fresh cracked pepper & maybe some vegan Parmesan.