Creamy Sweet Potato Pasta
Weeknights can be busy, and when the chill of fall and winter hits, you want something quick and comforting for dinner! This creamy sweet potato pasta is so easy to make and so good! It is actually healthy too, with no oil, plenty of sweet potato, and plenty of fiber from the whole wheat pasta. Although it is creamy, it contains no dairy, since it gets its richness from raw cashew butter! Next time you are in the mood for some healthy comfort food, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Cook the pasta according to package directions, reserving 1/2 cup of the water when you drain it. Add the pasta back to the pot off the heat.
- Meanwhile, Combine all other ingredients but the pecans and parsley with the reserved pasta water in a blender or food processor and blend until smooth.
- Pour over the pasta, and place back on the heat over low flame or setting and cook until warmed through.
- When ready to serve arrange on a plate, and top with the chopped pecans and parsley. Serve!
Rate this Recipe
- Heart Healthy