Sweet Potato Vegan Alfredo Healthy Recipe
100 gms uncooked pasta ( of your choice)
1 medium sweet potato (approximately 2 cups sliced)
1/2 yellow onion (finely chopped)
2 cloves garlic (minced)
2 tbsp smooth almond butter
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 cup tomato (finely chopped)/ 1 tbsp tomato paste
1 tbsp fresh rosemary chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup unsweetened almond milk
1/2 cup starchy pasta water
Optional Ingredients for Garnish:
2 tbsp roasted pine nuts/ walnuts
1 tbsp sliced olives
1 tbsp fresh herbs ( chives/ parsley)
1/2 tsp dry herbs
Preheat your oven to 400°F.
Peel the sweet potatoes and slice into quarters, drizzle with 1 tsp olive oil and place on the foil-lined baking sheet in the oven. Roast until sweet potatoes are tender about 25-30 minutes.( Note: You can skip this step if you have previously roasted sweet potato).
In the meantime cook your pasta as per package directions, drain and keep aside. ( Reserve 1/2 cup of starchy pasta water)
Take a small saucepan and heat remaining olive oil in that, add garlic and saute for 10 seconds and then add onion to the pan. Cook till it gets translucent. Add tomatoes and cook for 30 seconds and then add rosemary. Turn off the heat and let it cool.
Transfer the cooked onion- garlic, sweet potatoes, almond butter, balsamic vinegar, salt and pepper and almond milk to the blender. Puree until creamy and smooth add pasta water if required to move the blades of the blender. Taste the sauce and adjust seasonings if required.
Combine cooked pasta with 1/2 of the sauce and toss to coat; add more sauce if required. Serve immediately, garnished with fresh/ dry herbs and roasted nuts.
Nothing can beat this creamy sweet potato vegan alfredo pasta; made with rich almonds and sweet potato sauce. Best nutritional comfort food ever.
Vegan Alfredo, Sweet Potato Pasta Sauce, Vegan Alfredo Sauce
Thursday, October 13, 2016 - 11:35pm