Sometimes you just crave a creamy indulgent dinner. Something that’s warm and flavorful and tastes amazing. That’s how I was feeling Saturday when I made this dish. The flavors are insane (this is my new favorite sauce) and bonus – it’s vegan. Try it on your favorite noodles and feel free to add in extra veggies or your favorite protein.
Sweet Potato Alfredo (vegan!)
1 medium sweet potato
2 cloves of garlic
1 cup whole unsalted cashews
Dash of olive oil
1 tbsp balsamic vinegar
2 tsp chopped rosemary
1/3 cup water
1/4 cup chives
res pepper flakes
Preheat oven to 350 degrees. Peel the sweet potato and cut into fourths. Peel the shallots and slice in half. Live a baking pan with foil and place garlic cloves, sweet potato, and shallot in it. Toss with a little olive oil and salt and pepper. Cook for 30 minutes (or until potatoes are tender) and then remove from oven and set aside to cool.
While potatoes are cooking, cook your pasta according to instructions on the package. Save some of the pasta water on the side.
Place cashews in a food processor. Blend with sweet potato, shallots, garlic, olive oil, balsamic vinegar, rosemary and a little salt and pepper. Puree, adding water as necessary until it becomes a creamy consistency.
Chop up seitan and cook for two to three minutes on each side. Set aside.
In a large skillet, toss the cooked pasta with some sauce. Add more water if needed to loosen. add chopped chives, red pepper flakes, and seitan.
Serve and enjoy!
*We made the full amount of sauce but only two servings of pasta – ideal because the sauce was so good I was excited to have leftovers in my fridge!
adapted from: http://www.loveandlemons.com/2013/12/11/sweet-potato-vegan-alfredo/
Shared on http://www.pureella.com