Sweet potato sauce for pasta - it was only matter of time until I tried it. I love sweet potatoes, I love pasta and I love this recipe. Eat this as it is or serve with sautéed capsicum and zucchini for an even more colourful, veggie-packed meal.
Ingredients Sweet potato sauce:
1 tablespoon olive oil
2 cloves garlic
1 medium-large sweet potato
1/2 cup unsweetened nondairy milk or lite coconut milk
1/2 teaspoon salt
Freshly ground pepper to taste
Fresh parsley and chilli flakes for garnish
Chop the onion, mince the garlic and sauté over a medium-low heat with the oil until golden.
Peal and dice the sweet potato and add to the pan, pour in just enough water to cover the vegetables. Bring to a simmer, cover and gently simmer for about 15 minutes.
Once the potatoes are cooked add the coconut milk and using a hand held blender, blend until you have a smooth puree. If you dont have a hand held blender simply transfer the mixture from the into a food processor or blender. Add pepper and salt to taste and set aside, covered, off the heat.
Cook pasta per packet instructions, I used this brightly coloured Organic Quinoa, Rice, Spinach & Beetroot Pasta that I got from my local bulk health foods store.
Once cooked drain and pour the sauce into the pasta. Stir until it is warm and the pasta is well coated - return to the heat if needed.
Garnish each serving with some fresh parsley and optional chilli flakes.